Gluten-Free Chorizo Breakfast Burritos

Savory, spicy chorizo melds with fluffy scrambled eggs and tender gluten-free tortillas for a satisfying breakfast. These burritos offer a delightful combination of textures and bold flavors, perfect for a hearty start to your day.

Prep: 10 min Cook: 15 min Total: 25 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 7 ingredients — including gluten-free chorizo sausage, eggs, milk or unsweetened plant-based milk — and walks through 5 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Chorizo Breakfast Burritos: When preparing this breakfast recipe, exercise extreme caution with cross-contamination. Ensure your gluten-free chorizo sausage and gluten-free tortillas are certified and have not come into contact with gluten-containing ingredients or surfaces during preparation or storage. Always use clean utensils and cutting boards. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Chorizo Breakfast Burritos: This recipe is designed to be entirely gluten-free, utilizing gluten-free tortillas and chorizo. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free chorizo sausage, milk or unsweetened plant-based milk, gluten-free tortillas. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

8 oz gluten-free chorizo sausage Shop
4 large eggs
2 tbsp milk or unsweetened plant-based milk Shop
1 tbsp olive oil
0.25 cup shredded cheddar cheese (optional)
4 gluten-free tortillas (burrito size) Shop
salt and black pepper, to taste

Instructions

1 Remove the gluten-free chorizo sausage from its casing and crumble it into a large skillet. Cook over medium-high heat for about 5-7 minutes, breaking it up with a spoon, until it's browned and cooked through. Drain off any excess grease and set the chorizo aside.
2 In a medium bowl, whisk together the 4 large eggs and 2 tablespoons of milk or unsweetened plant-based milk until well combined and slightly frothy. Season with salt and black pepper to your liking.
3 Add 1 tablespoon of olive oil to the same skillet used for the chorizo, and heat over medium heat. Pour in the whisked eggs and cook, stirring gently with a spatula, for about 3-5 minutes, or until they are softly scrambled and just set. Avoid overcooking to maintain a tender texture.
4 Return the cooked chorizo to the skillet with the scrambled eggs. If using, stir in the 1/4 cup of shredded cheddar cheese and cook for another minute until the cheese is melted and everything is heated through. This should take about 1-2 minutes.
5 Warm the 4 gluten-free tortillas according to package directions, typically for about 30 seconds in a dry skillet or microwave until pliable. Spoon the chorizo and egg mixture evenly into the center of each warmed tortilla. Fold in the sides and then roll up tightly to form burritos. Serve immediately.

Nutrition (per serving)

380

Calories

22g

Protein

30g

Carbs

18g

Fat

Fiber

620mg

Sodium

Tips & Notes

Drain the cooked chorizo on a paper towel so the burritos don't turn greasy.
Cook the eggs gently over medium heat and stop while still slightly glossy. They finish cooking from the heat of the chorizo.
Gluten-free tortillas crack when cold. Warm each one just before rolling and keep the rest covered with a towel.

Common questions

What cross-contamination risk is specific to Gluten-Free Chorizo Breakfast Burritos?

Check gluten-free chorizo sausage, eggs, milk or unsweetened plant-based milk before they go into Gluten-Free Chorizo Breakfast Burritos. Exercise extreme caution with cross-contamination. Ensure your gluten-free chorizo sausage and gluten-free tortillas are certified and have not come into contact with gluten-containing ingredients or surfaces during preparation or storage. Always use clean utensils and cutting boards. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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