Chorizo Breakfast Burritos with Potatoes and Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
