Freezer-Batch Chorizo Sweet Corn Breakfast Burritos

Breakfast burritos grew up as portable Tex-Mex morning fuel, and this freezer-batch take stars spicy Mexican chorizo with blistered sweet corn. Eggs, peppers, and Monterey Jack roll into flour tortillas built for grab-and-go weeks.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 26g protein
• 38g carbs
• 26g fat
• 5g fiber

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Ingredients

• 6 flour tortillas (burrito-size)
• 10 large eggs
• 12 oz fresh Mexican chorizo
• 2 cups fresh sweet corn kernels
• 1 large, diced red bell pepper
• 1, diced poblano pepper
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup, halved cherry tomatoes
• 1/4 cup chopped fresh cilantro
• 1, juiced lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• to serve hot sauce

Instructions

1. 1Warm a large 12-inch skillet over medium-high heat and add the oil. Crumble in the chorizo and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Transfer the chorizo to a paper-towel-lined plate, leaving a thin film of flavorful fat in the pan.
2. 2Add the diced onion, red bell pepper, and poblano to the same skillet. Sauté, stirring often, until the vegetables soften and pick up light char at the edges, 5 to 6 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
3. 3Tip the fresh sweet corn kernels into the skillet and cook undisturbed for 2 minutes so they blister and sweeten, then stir and cook 2 minutes more until bright and lightly charred. Season the vegetable mixture with salt and black pepper.
4. 4Return the cooked chorizo to the pan along with the halved cherry tomatoes. Cook 1 to 2 minutes more until the tomatoes just begin to soften and release a little juice. Remove the skillet from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning.
5. 5In a separate nonstick skillet over medium-low heat, scramble the eggs gently with salt, stirring constantly with a silicone spatula until just set into soft curds, 3 to 4 minutes. Do not brown them; pull them while still slightly glossy.
6. 6Warm the tortillas one at a time in a dry skillet or over a low gas flame for 15 to 20 seconds per side until pliable. Keep them stacked under a clean kitchen towel so they stay soft for rolling.
7. 7Lay a warm tortilla flat and spoon a generous strip of the chorizo-corn-pepper filling down the center. Top with a portion of soft scrambled eggs and shredded Monterey Jack. Fold in the short sides, then roll tightly from the bottom into a snug burrito.
8. 8For freezer prep, wrap each burrito tightly in foil, label, and freeze up to 2 months. To reheat from frozen, remove foil, wrap in a damp paper towel, and microwave 2 to 2 1/2 minutes, flipping halfway, until hot in the center; finish 1 minute in a hot dry skillet for a crisp exterior if desired. Serve immediately with hot sauce on the side.