Description
Make a Chorizo Breakfast Burrito that’s perfect for beginners. This recipe uses simple steps to create a hearty, flavorful morning meal you can easily manage.
Ingredients
- 1 lb petite red or Yukon gold potatoes cut into 1/2-inch cubes
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 1 lb Mexican chorizo
- 12 large eggs whisked
- 1/2 cup freshly shredded cheddar cheese
- 3/4 cup monterey jack cheese or pepper jack cheese
- 6 large burrito-sized flour tortillas gluten-free or grain-free (Siete) if needed
- Fresh chopped parsley and/or cilantro for serving
Instructions
- Preheat the oven to 425°F. Place the diced potatoes in a single layer on a large baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon of kosher salt, garlic powder, smoked paprika, and black pepper to taste. Roast for 30-35 minutes, until potatoes are fork-tender and golden brown.
- While potatoes roast, heat a large skillet over medium-high heat. Cook and break up the chorizo until fully cooked. Transfer chorizo to a paper towel lined plate, draining all but 1 Tablespoon of the fat.
- Turn the stove to medium-low heat. Pour in the whisked eggs, sprinkle with the remaining 1/2 teaspoon of salt and black pepper. Cook for 1-2 minutes until the bottom sets. Pull up the edges and let uncooked eggs run underneath.
- Sprinkle cheddar cheese over the eggs. Cook for another 1-2 minutes until cheese melts and eggs are soft. Remove from heat.
- Warm tortillas individually in the microwave for 20 seconds. Sprinkle jack cheese on the bottom of each tortilla. Top with cooked potatoes, then the egg mixture, and finally the cooked chorizo. Sprinkle with parsley and/or cilantro.
- Fold the tortilla sides and ends over the filling, then roll forward. Wrap the burritos in foil and place them in the oven at 425°F for 10 minutes until the cheese melts. Serve warm.
- To make ahead, wrap burritos in foil and store in a freezer bag. Bake directly from frozen at 425°F for 20 minutes to heat through, or microwave for 1-2 minutes after unwrapping.
Notes
- Serve with sour cream and hot sauce if desired.
- Gluten-free or grain-free tortillas (like Siete brand) can be substituted.
- This recipe is great for meal prepping and freezing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking and Skillet Cooking
- Cuisine: American/Mexican Fusion