Description
This hearty Chorizo Breakfast Burrito recipe features crispy roasted potatoes, flavorful Mexican chorizo, and soft scrambled eggs with melted cheddar cheese, all wrapped in warm flour tortillas. Perfect for a satisfying breakfast or brunch, these burritos can be made ahead and reheated for convenience.
Ingredients
Scale
Potatoes
- 1 lb petite red or Yukon gold potatoes, cut into 1/2-inch cubes
- 1 Tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Black pepper to taste
Chorizo and Eggs
- 1 lb Mexican chorizo
- 12 large eggs, whisked
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1/2 cup freshly shredded cheddar cheese
- 3/4 cup Monterey Jack cheese or pepper jack cheese
Assembly
- 6 large burrito-sized flour tortillas (or gluten-free/grain-free tortillas like Siete if needed)
- Fresh chopped parsley and/or cilantro for serving
- Sour cream and hot sauce (optional, for serving)
Instructions
- Roast the Potatoes: Preheat the oven to 425°F. Spread the diced potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt, smoked paprika, garlic powder, and black pepper to taste. Roast for 30-35 minutes until the potatoes are fork-tender and golden brown.
- Cook the Chorizo: While the potatoes roast, heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spatula, until fully cooked with no pink remaining. Transfer the cooked chorizo to a paper towel-lined plate, draining all but 1 tablespoon of the fat from the skillet.
- Prepare the Eggs: Reduce heat to medium-low in the same skillet. Pour in the whisked eggs and sprinkle with the remaining 1/2 teaspoon kosher salt and a little black pepper. Let the eggs cook for 1-2 minutes until the bottom sets. Gently lift the edges of the eggs and allow uncooked egg to flow underneath. Sprinkle cheddar cheese over the eggs and cook another 1-2 minutes until cheese melts and eggs are softly set but still moist. Remove from heat.
- Assemble the Burritos: Warm each tortilla individually in the microwave for 20 seconds. Sprinkle Monterey Jack cheese on each tortilla, then layer roasted potatoes, the cheesy scrambled eggs, and cooked chorizo. Garnish with fresh chopped parsley and/or cilantro.
- Wrap and Bake: Fold the sides and ends of each tortilla over the filling and roll forward to form a burrito. Wrap each burrito tightly in foil. Place the foil-wrapped burritos in the oven at 425°F for 10 minutes, until the cheese inside melts completely.
- Serve: Carefully unwrap and serve the burritos hot, optionally with sour cream and hot sauce on the side.
- Make Ahead and Reheat: To make ahead, wrap burritos in foil and store in a freezer bag. When ready to eat, bake directly from frozen at 425°F for 20 minutes until heated through, or unwrap foil and microwave for 1-2 minutes until thawed and warm.
Notes
- Use gluten-free or grain-free tortillas like Siete to make this recipe gluten-free.
- Adjust the cheese type or amount to suit your taste.
- Fresh herbs like parsley or cilantro add bright flavor to the burritos.
- For spicier burritos, add hot sauce or use pepper jack cheese.
- These burritos freeze well and are great for meal prep.
- If you prefer crispier tortillas, briefly toast them in a dry skillet before assembling.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.4g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 325mg
