Description
This Chorizo Breakfast Burrito is a hearty and flavorful way to kickstart your day. Packed with spicy chorizo, fluffy scrambled eggs, crispy potatoes, and gooey cheese, it’s the ultimate handheld breakfast that’s perfect for busy mornings or a weekend treat.
Ingredients
Units
Scale
For the Filling:
- 200 g (7 oz) chorizo, diced or crumbled
- 4 large eggs
- 1/4 cup (60 ml) milk or cream (optional, for fluffier eggs)
- 1 cup (150 g) diced potatoes (or frozen hash browns)
- 1/2 cup (50 g) shredded cheese (cheddar, Monterey Jack, or your choice)
- 1/4 cup (60 g) diced tomatoes or salsa
- 1/4 cup (60 g) diced onions
- 1/4 cup (60 g) diced bell peppers (optional)
- Salt and pepper, to taste
For the Burritos:
- 4 large flour tortillas
- Optional toppings: sour cream, avocado slices, cilantro, or hot sauce
Instructions
Cook the Potatoes:
- Prepare the Potatoes:
- Heat a tablespoon of oil in a skillet over medium heat.
- Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden brown and crispy. Season with salt and pepper. Set aside.
Cook the Chorizo:
- Brown the Chorizo:
- In the same skillet, cook the chorizo over medium heat for 5–7 minutes, or until browned and fully cooked. Remove from the skillet and drain any excess grease, leaving a small amount in the pan for the eggs.
Prepare the Eggs:
- Scramble the Eggs:
- In a bowl, whisk the eggs with the milk or cream (if using), salt, and pepper.
- Pour the egg mixture into the skillet and cook over low heat, stirring gently until soft and fluffy. Remove from heat.
Assemble the Burritos:
- Layer the Ingredients:
- Lay each tortilla flat on a clean surface.
- Add a layer of crispy potatoes, cooked chorizo, scrambled eggs, shredded cheese, diced tomatoes or salsa, and any optional toppings.
- Wrap the Burrito:
- Fold in the sides of the tortilla, then roll it tightly from the bottom to the top.
Heat the Burritos (Optional):
- Toast the Burritos:
- Heat a clean skillet over medium heat. Place the burritos seam-side down and cook for 1–2 minutes per side until lightly browned and crispy.
Serve and Enjoy:
- Plate and Garnish:
- Serve the burritos warm with extra salsa, sour cream, or hot sauce on the side.
Notes
- Vegetarian Option: Substitute the chorizo with plant-based sausage or black beans.
- Make-Ahead: Assemble the burritos and wrap them in foil. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in the oven or microwave.
- Add Greens: Toss in spinach or kale for extra nutrients.