Chorizo Breakfast Burritos with Potatoes and Eggs Recipe

Introduction

Chorizo Breakfast Burritos with Potatoes and Eggs offer a hearty, flavorful start to your day. Featuring spicy Mexican chorizo, crispy potatoes, and creamy scrambled eggs wrapped in warm tortillas, these burritos are perfect for a satisfying breakfast or brunch.

Ingredients

• 8 oz (227g) Mexican chorizo, casing removed
• 1 lb (454g) russet potatoes, diced into ¼-inch cubes
• 6 large eggs
• ¼ cup (60ml) milk
• 4 large (10-inch) flour tortillas
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper

Optional Toppings:

• Salsa
• Sour cream
• Sliced avocado
• Chopped cilantro
• Hot sauce

Instructions

1. Step 1: Dice the russet potatoes into ¼-inch cubes. Boil them in salted water for 3–4 minutes until just tender. Drain and pat dry with a paper towel.
2. Step 2: Heat a skillet over medium-high heat and cook the chorizo for 5–7 minutes, breaking it up as it cooks. Transfer the cooked chorizo to a paper towel-lined plate, leaving some rendered fat in the skillet.
3. Step 3: Increase heat to medium-high and add the vegetable oil to the skillet. Add the potatoes and cook undisturbed for 3–4 minutes to crisp. Stir in the onion and cook another 5 minutes until golden. Add minced garlic in the last 30 seconds, then season with salt and pepper.
4. Step 4: In a separate bowl, whisk the eggs with milk, salt, and pepper. Cook gently in a non-stick skillet over medium heat, stirring occasionally, until the eggs are just set and creamy, about 2–3 minutes.
5. Step 5: Warm the flour tortillas. On each tortilla, layer scrambled eggs, potato-onion mixture, cooked chorizo, and shredded cheese.
6. Step 6: Fold in the sides of the tortilla and roll tightly from the bottom. Optionally, crisp the burritos in a skillet over medium heat for 1–2 minutes per side.
7. Step 7: Serve warm with your choice of toppings like salsa, sour cream, avocado, or hot sauce.

Tips & Variations

• Parboiling the potatoes before frying helps achieve a crispy exterior while keeping them tender inside.
• Swap out cheddar for Monterey Jack cheese for a milder, creamier taste.
• Add diced bell peppers along with onions for extra color and flavor.
• For a vegetarian version, substitute chorizo with seasoned sautéed mushrooms or plant-based sausage.
• Use whole wheat or gluten-free tortillas as a healthy or dietary alternative.

Storage

Wrap leftover burritos individually in foil or plastic wrap and store in the refrigerator for up to 3 days, or freeze for up to one month. To reheat, microwave the burrito for 1–2 minutes or warm it in a skillet over medium heat until heated through. If frozen, thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these burritos ahead of time?

Yes, you can assemble the burritos in advance and store them in the refrigerator or freezer. Reheat before serving for a quick and convenient meal.

What can I use if I don’t have Mexican chorizo?

You can substitute with spicy Italian sausage or ground pork seasoned with smoked paprika, chili powder, and garlic to mimic the chorizo flavor.

Chorizo Breakfast Burritos with Potatoes and Eggs Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

Chorizo Breakfast Burritos with Potatoes and Eggs are a delicious, protein-packed morning meal featuring spicy Mexican chorizo, crispy potatoes, fluffy scrambled eggs, melted cheese, and warm flour tortillas. They’re easy to prepare, customizable with various toppings, and perfect for meal prep or a hearty breakfast that satisfies both flavor and nutrition.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 large burritos 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz (227g) Mexican chorizo, casing removed
• 1 lb (454g) russet potatoes, diced into ¼-inch cubes
• 6 large eggs
• ¼ cup (60ml) milk
• 4 large (10-inch) flour tortillas
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper

Optional Toppings

• Salsa
• Sour cream
• Sliced avocado
• Chopped cilantro
• Hot sauce

Instructions

1. Prep Potatoes: Dice the russet potatoes into ¼-inch cubes. Boil them in salted water for 3-4 minutes until just tender. Drain well and pat dry with paper towels to remove moisture for crisping.
2. Cook Chorizo: Heat a skillet over medium-high heat. Add the chorizo, breaking it up with a spatula, and cook for 5-7 minutes until fully cooked and browned. Transfer cooked chorizo to a paper towel-lined plate to drain excess fat, leaving some fat in the pan.
3. Crisp Potatoes: In the same skillet over medium-high heat, add vegetable oil and parboiled potatoes. Let them cook undisturbed for 3-4 minutes until golden and crispy. Stir in diced onion and cook for another 5 minutes until onions soften and potatoes are golden. Add minced garlic in the last 30 seconds, cooking until fragrant. Season with salt and black pepper.
4. Scramble Eggs: In a bowl, whisk together eggs, milk, salt, and black pepper. Heat a separate non-stick skillet over medium heat, add a small amount of butter or oil, and cook eggs gently, stirring occasionally, until just set and creamy, about 2-3 minutes.
5. Assemble Burritos: Warm the flour tortillas in a pan or microwave until pliable. Layer scrambled eggs, potato and onion mixture, cooked chorizo, and shredded cheese evenly onto each tortilla.
6. Roll Burritos: Fold in the sides of the tortilla, then tightly roll from the bottom to encase the filling. Optionally, place the rolled burrito seam-side down on a hot skillet and crisp for 1-2 minutes per side to seal and add texture.
7. Serve: Serve the burritos warm, topped with optional salsa, sour cream, sliced avocado, chopped cilantro, or hot sauce as desired. Enjoy immediately or wrap in foil for storage.

Notes

• Parboiling the potatoes ensures they cook quickly and evenly, resulting in a perfect crispy texture when fried.
• Leaving some rendered fat from the chorizo enhances the flavor of potatoes and eggs.
• Use a non-stick skillet or lightly grease the pan when scrambling eggs to prevent sticking and to keep eggs creamy.
• You can customize the burritos by adding extra vegetables or swapping cheese types.
• For meal prep, wrap burritos individually in foil and refrigerate for up to 3 days or freeze for up to one month.
• Reheat in a microwave or skillet until warmed through before serving.
• Adjust seasoning to taste, especially salt, as chorizo and cheese add natural saltiness.

Keywords: chorizo breakfast burrito, breakfast recipe, Mexican chorizo, scrambled eggs, crispy potatoes, easy breakfast, cheese burrito