Brown Rice Chorizo Breakfast Burritos
You can’t really go wrong with burritos for breakfast, and these Brown Rice Chorizo Breakfast Burritos are definitely worth getting up for! They’re packed with so many goodies like U.S. grown brown rice seasoned with some of my favorite pantry spices for an added kick!
This post is sponsored by The Feedfeed and USA Rice, but all opinions are my own.
Brown rice is a tasty way to get in your daily dose of whole grains, and is so easy to make! I almost always make extra because it freezes well for quick future recipes, or lunches throughout the week. You could also ditch the tortilla and make these into tasty breakfast bowls. I love using brown rice in my sweet sticky rice for burrito bowls!
I cook the bell pepper and onion in with the chorizo to soften it up, but if you like the crunch of raw veggies you could throw them in last minute after the chorizo is cooked.
The larger tortillas you use, the more you can fit in them. I used 8″ tortillas and I think they made the perfect size. They’re not huge so you can actually finish one burrito without getting stuffed!
Grilling is a must!
I think grilling a burrito just makes it next level delicious. There’s nothing like a crispy toasted tortilla. It gives it that quesadilla-like crunch on the outside, and then warm and full of flavors and textures on the inside, yum! It works on a flat-top griddle if you have one, or just use a regular skillet or grill pan. Nice outside? Turn on the grill!
Serve them sliced in half if you want to show off the insides! Top with your favorite salsa or hot sauce, and extra avocado.
Such a fun weekend breakfast, especially if you’re hosting friends or family!
Delicious! Hope you enjoy these Brown Rice Chorizo Breakfast Burritos!
Thank you USA Rice and The Feedfeed for sponsoring this post!
Brown Rice Chorizo Breakfast Burritos
- 1 cup U.S.-grown brown rice cooked
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- Salt and pepper
- 1 bell pepper diced
- 1/2 medium yellow onion diced
- 1/2 lb chorizo sausage
- 3 eggs
- Splash of milk
- Non-stick cooking spray or olive oil
- 1/2 cup sharp cheddar cheese shredded
- 1 avocado sliced
- 4 whole wheat 8"-10" tortillas
- Salsa optional
- Hot sauce optional
Add the garlic and onion powder, smoked paprika, chili powder, and a pinch of salt and pepper to the cooked brown rice. Stir to combine, cover and set aside to keep warm.
Add diced peppers, onions, and chorizo to a medium skillet over medium heat. Cook until chorizo is browned and cooked through, and veggies begin to soften, about 7 minutes.
Preheat a small skillet over medium heat. Spray with non-stick cooking spray if not using a non-stick skillet. Crack eggs into a small bowl, whisk in a splash of milk. Season with salt and pepper. Pour into preheated skillet, scramble over medium-low heat, stirring with a spatula until cooked through. Remove from heat.
On a flat surface, lay out the tortillas. Scoop about 1/4 cup of the seasoned brown rice onto each tortilla, and spread out into a flat layer. Next, add a layer of the chorizo and veggie mixture, about 3 tablespoons each (you'll have leftover meat mixture unless you use larger tortillas). Sprinkle with shredded cheddar cheese, followed by scrambled eggs, and sliced avocado. Be careful not to over-fill.
Gently fold in the left and right sides, then tuck and roll the burrito forward, tucking all the filling in, keeping the sides tucked while rolling forward. Keep seam side down while you finish making the remaining burritos.
Preheat a flat-top or grill over medium heat. Lightly spray with non-stick cooking spray, or brush lightly with olive oil. Place the burritos seam side down to toast, about 3 minutes per side. Watch closely to avoid burning, and turn to toast on all sides.
Serve with fresh salsa and hot sauce if desired.