Description
This Chorizo Breakfast Burrito recipe combines flavorful Mexican chorizo, roasted seasoned potatoes, soft scrambled eggs with melted cheese, all wrapped in warm flour tortillas. Perfect for a hearty breakfast or brunch, these burritos can be made ahead and reheated, making them a convenient and satisfying meal.
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 cup freshly shredded cheddar cheese
- 3/4 cup Monterey Jack cheese or pepper jack cheese
- 1/2 teaspoon kosher salt
- Black pepper to taste
Assembly
- 6 large burrito-sized flour tortillas (gluten-free or grain-free like Siete if needed)
- Fresh chopped parsley and/or cilantro for serving
- Sour cream and hot sauce, optional for serving
Instructions
- Roast Potatoes: Preheat the oven to 425°F (220°C). Place the diced potatoes in a single layer on a large baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon kosher salt, garlic powder, smoked paprika, and black pepper to taste. Roast in the oven for 30-35 minutes until the potatoes are fork-tender and golden brown.
- Cook Chorizo: While potatoes roast, heat a large skillet over medium-high heat. Add the chorizo, breaking it up as it cooks, until fully cooked with no pink remaining. Transfer to a paper towel-lined plate, draining all but 1 tablespoon of the fat.
- Scramble Eggs with Cheese: Reduce skillet heat to medium-low and pour in whisked eggs. Season with remaining 1/2 teaspoon kosher salt and a little black pepper. Cook gently for 1-2 minutes until the edges begin to set. Gently pull edges to allow uncooked eggs to flow underneath. Sprinkle cheddar cheese on top and continue cooking for another 1-2 minutes until eggs are soft and cheese is melted. Remove from heat.
- Warm Tortillas: Warm each tortilla individually in the microwave for 20 seconds to make them pliable.
- Assemble Burritos: On each warmed tortilla, sprinkle a portion of Monterey Jack cheese, then add roasted potatoes, followed by the soft scrambled egg mixture, and cooked chorizo. Top with fresh chopped parsley and/or cilantro.
- Fold and Bake: Fold the sides and ends of each tortilla over the filling and roll forward to enclose. Wrap each burrito in foil and place them in the oven at 425°F for 10 minutes, until the cheese inside melts and fillings are heated through.
- Serve: Serve warm with sour cream and hot sauce if desired.
- Make Ahead and Reheat: To prepare ahead, wrap burritos tightly in foil and store in a freezer bag. To reheat, bake from frozen in a 425°F oven for 20 minutes until heated through, or unwrap foil and microwave for 1-2 minutes until warm.
Notes
- You can substitute potatoes with sweet potatoes for a variation.
- Use gluten-free or grain-free tortillas if desired to accommodate dietary restrictions.
- Adjust seasoning to your preference, especially the amount of smoked paprika and black pepper.
- For a spicier burrito, use pepper jack cheese and add hot sauce inside before rolling.
- These burritos freeze well and are perfect for batch meal prep.
Nutrition
- Serving Size: 1 burrito
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 395 mg
