Food Nation | Chorizo Breakfast Burrito


Chorizo Breakfast Burrito

Prep: 15 (mins)
Cooking: 4 (mins)
Feeds: 5

Its a beauty of a burrito and a brekky for champions.  Don’t feel you need to only eat these at breakfast, we find they are just as good anytime of the day!


Heat a frying pan on medium heat. Add oil and fry chorizo halves until golden and caramelised. Set aside. In a bowl, mix the eggs and season to taste and add to the frying pan and fold eggs gently until cooked through. Set aside. Add corn kernels and cook until hot. Set aside. Heat a clean frying or griddle pan on high and cook tortillas on one side until starting to brown and blister. Set aside. To make up the burritos, place a tortilla on a work surface. Place egg in the centre, 2-3 slices of chorizo, a few avocado slices, halved cherry tomatoes, a little corn and coriander leaves. Fold up the bottom to cover the fillings, then fold the edges in, roll up tightly. Serve warm with spicy sauce.


  • Olive oil
  • 330g Food Nation Chorizo Super Sausies, cut in half lengthwise
  • 4-6 eggs
  • Salt and pepper
  • 3-4 tbsp corn kernels
  • 20-30cm tortilla wraps
  • 1 avocado, sliced
  • 100g cherry tomatoes, sliced in half
  • 1 handful of coriander leaves
  • Spicy sauce to serve, optional