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Chicken and Chorizo Breakfast Burrito

Chicken and Chorizo Breakfast Burrito
PREP TIME: 10min COOK TIME: 15min
Serves 4

  • 410
  • 37g
  • 680mg
  • 7g
    Sat. Fat
  • 3g
  • Expand

Ingredients Ingredients


1 cuppancake baking mix

9 large eggs

1 cupmilk

1 tbspvegetable oil

2 links Mexican style chorizo sausage, casings removed

1/2 cupchopped onion

1/2 cupchopped green pepper

1/4 tspsalt

1/8 tspblack pepper

1/4 cupsharp cheddar cheese, shredded

Hot Sauce for serving

Step 1

Step 1


In a bowl, whisk together the pancake mix, 1 egg and milk until smooth. Batter should be thin. Heat a large non-stick pan over medium-low heat. Spray with cooking spray and add about ¼ cup of batter. Swirl the batter into a large circle. Cook the pancake until the top bubbles, the bottom is set and the edges start to curl. Flip the pancake and cook a few seconds more. Turn out onto a plate and repeat until all of the batter is gone. Keep warm until ready to use.

Step 1
Step 2

Step 2

Step 2


In the same non-stick skillet, heat the vegetable oil over medium heat. Add the chicken, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté 4 to 5 minutes on each side until done. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken breasts to a plate. When cool enough to handle, chop into 1-inch pieces. To the same skillet, add the chorizo and sauté until crumbly and almost cooked through, about 4 to 5 minutes. Add the onion and green pepper. Cook for another 3 to 4 minutes. Return the chopped chicken and heat through, 1 to 2 minutes more.

Step 3

Step 3


In a bowl, whisk together the remaining 8 eggs, salt and black pepper. Pour the egg mixture over the chicken and sausage. Cook over low heat, stirring occasionally, until eggs are cooked through.

Step 3
Step 4

Step 4

Step 4


To serve, place a pancake on a plate. Divide the chicken mixture over the 4 pancakes. Sprinkle with shredded cheddar cheese and wrap them up. Serve with hot sauce if desired.

tip TIP

TIP: This recipe makes about 12 pancakes. Use what you need and then freeze the rest. Once cooled, stack each pancake between layers of parchment paper or waxed paper. Place in a resealable plastic bag and freeze for up to 3 months.

Ta Da Ta Da

Chicken and Chorizo Breakfast Burrito

Add Your Comment

Rated 5/5 based on 4 customer reviews
Pancake breakfast burritos filled with fluffy eggs, chicken, chorizo and peppers make a hearty breakfast. The egg white only version is delicious too. Serves 4

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