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Crispy Breakfast Chimichangas: Eggs & Savory Beef Chorizo

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Start your day with these indulgent Breakfast Chimichangas filled with fluffy scrambled eggs and flavorful beef chorizo. A crispy tortilla encases a savory filling that will elevate your breakfast experience!

Ingredients

Scale
  • 8–10 large eggs
  • 1 lb beef chorizo
  • 4 large flour tortillas (10–12 inches)
  • 1 cup shredded cheese (Monterey Jack, Mexican blend, or sharp cheddar)
  • 1 medium onion, finely diced (yellow or white)
  • 1 bell pepper, finely diced (any color, preferably red)
  • Vegetable oil (for frying)
  • Optional add-ins: diced jalapeño, sautéed spinach, diced cooked potatoes

Instructions

  1. Finely dice your onion and bell pepper. If using fresh chorizo, crumble it if it's in a casing. Shred your cheese if it's not pre-shredded. Whisk your eggs in a bowl with a splash of milk or water, and season with a pinch of salt and black pepper.
  2. In a large skillet over medium-high heat, add the beef chorizo. Break it up with a spoon as it cooks. Cook until fully browned and cooked through, about 8-10 minutes. Drain excess fat from the skillet, leaving a little for flavor. Transfer the cooked chorizo to a bowl and set aside.
  3. Using the same skillet, reduce the heat to medium. Add the diced onion and bell pepper. Sauté until softened and slightly translucent, about 5-7 minutes. Once cooked, add them to the bowl with the cooked chorizo and stir to combine.
  4. Wipe out the skillet if there's too much residual oil from the chorizo. Add a small knob of butter or a teaspoon of oil to the skillet over medium heat. Pour in the seasoned eggs. Scramble gently until just set but still moist and fluffy. Transfer the scrambled eggs to a separate bowl.
  5. Warm the tortillas quickly in a microwave (about 15-20 seconds per tortilla) or in a dry skillet over medium heat for about 15-20 seconds per side until soft and pliable. Keep them covered with a clean kitchen towel to retain warmth.
  6. Lay a warm tortilla flat on a clean surface. Spoon about 1/4 cup of the chorizo-vegetable mixture onto the center of the tortilla, leaving space around the edges. Top with a generous scoop of scrambled eggs, then sprinkle with shredded cheese (about 2 tablespoons per chimichanga).
  7. Fold the sides of the tortilla over the filling, towards the center. Starting from the bottom, tightly roll the tortilla upwards, tucking in the filling as you go. Place the chimichanga seam-side down on a plate while you assemble the rest.
  8. Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully place 1-2 chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy. The cheese inside should be melted.
  9. Once fried, carefully remove the chimichangas from the oil using tongs and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite toppings.

Nutrition

Keywords: Warm tortillas are crucial for easy rolling. A tightly rolled chimichanga holds its shape during frying. Mind the oil temperature to avoid greasy or burnt chimichangas. You can prepare the chorizo-veggie mixture and scrambled eggs a day in advance.

Find it online: https://mamablueberry.com/crispy-breakfast-chimichangas-eggs-savory-beef-chorizo/