Sizzling Chorizo Breakfast Burritos: A Flavorful Morning Delight
If you’re in the mood to spice up your morning routine, these sizzling chorizo breakfast burritos are exactly what you need. Packed with bold flavors and hearty ingredients, these burritos promise to kickstart your day with a satisfying crunch and a blast of spice. Here’s how to bring this vibrant breakfast to your table.
Ingredients:
- Chorizo:
- 1 lb Mexican Chorizo, casings removed
- Crispy Potatoes with Poblano Peppers and Onions:
- 1 large or 2 medium Russet potatoes, baked, chilled overnight, and diced
- 1 Poblano pepper, julienned (substitute with green bell pepper if desired)
- 1 medium yellow onion, cut into wedges
- Scrambled Eggs:
- 3 tablespoons unsalted butter
- 6 eggs
- Salt and pepper to taste
- Toppings:
- 6 burrito-sized flour tortillas
- Monterrey Jack cheese, shredded
- Mexican crema or sour cream
- Salsa of your choice
- Cilantro, finely minced
- Lime wedges
- Hot sauce (optional)
Directions:
- Prepare the Chorizo:
- Heat a large heavy-bottom skillet over medium-high heat.
- Sauté chorizo for 7 to 8 minutes until browned, breaking into small pieces. Remove and reserve the grease.
- Cook the Potatoes with Poblano Peppers and Onions:
- In the same skillet, add butter or oil if needed.
- Add onions, poblano peppers, and diced potatoes with a pinch of kosher salt.
- Cook until the potatoes begin to crisp and the vegetables are tender, about 7-8 minutes. Remove from heat.
- Scramble the Eggs:
- In a separate non-stick pan, melt butter over medium heat.
- Add eggs and let them begin to set for about a minute. Season with salt and pepper.
- Gently scramble the eggs until they are fully cooked, about 3-4 minutes. Remove from heat.
- Assemble the Burritos:
- Lay a tortilla flat and add a layer of scrambled eggs, chorizo, and crispy potato mixture.
- Top with shredded cheese, cilantro, salsa, and a dollop of Mexican crema.
- Squeeze lime over the fillings, fold the tortilla, tucking in the sides securely.
- Optionally, toast the assembled burritos seam-side down in the skillet for 2-3 minutes per side until crispy.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories: 590 kcal per serving
- Servings: 6
These breakfast burritos are not just a meal; they are a vibrant, flavorful experience. Each bite delivers a perfect mix of spicy chorizo, creamy eggs, and a crunch from the crispy potatoes, all wrapped in a soft, warm tortilla. Perfect for a weekend brunch or a special breakfast treat, these burritos will bring a little excitement to your morning. Enjoy crafting this delicious, zesty start to your day!
Sizzling Chorizo Breakfast Burritos
- Total Time: 55 minutes
- Yield: 6 1x
Description
Nothing kickstarts a morning quite like a sizzling, savory burrito. Our Chorizo Breakfast Burritos are packed with flavorful Mexican chorizo, crispy potatoes, and silky scrambled eggs, all wrapped up in a warm flour tortilla. Top it off with some fresh cilantro, a dab of crema, and a squeeze of lime for a breakfast that’s both comforting and exciting.
This dish not only satisfies your morning hunger but also brings a burst of flavors that are bold and satisfying. It’s the perfect meal for those mornings when you need a bit more than just coffee to get going. Ideal for meal prep, these burritos can be made in advance, stored, and reheated for a quick, delicious start to any day.
Ingredients
Chorizo:
1 lb Mexican Chorizo, casings removed
Crispy Potatoes with Poblano Peppers and Onions:
1 large or 2 medium Russet potatoes, baked the day before and chilled overnight, diced into ¼-inch pieces (peels still on)
1 Poblano pepper, stem and seeds removed, julienned into 1-inch strips (substitute with green bell pepper if desired)
1 medium yellow onion, peeled and cut into ½ to ¼-inch wedges
Scrambled Eggs:
3 tablespoons unsalted butter
6 eggs
Salt and pepper to taste
Toppings:
6 burrito-sized flour tortillas (beef tallow flour tortillas or store-bought)
1 block Monterrey Jack cheese, shredded
Mexican crema or sour cream
Salsa of your choice
Cilantro, finely minced
Lime wedges
Hot sauce (optional)
Instructions
Chorizo:
Heat a large heavy-bottom skillet over medium-high heat. Sauté chorizo for 7 to 8 minutes until browned, breaking into small pieces and stirring as it cooks. Remove from the pan, reserving the chorizo grease.
Crispy Potatoes with Poblano Peppers and Onions:
Add additional butter or oil to the skillet if needed. Add onion, poblano pepper, and diced potatoes with a hefty pinch of kosher salt. Cook for 7 to 8 minutes until potatoes begin to crisp and vegetables begin to color. Remove from heat and reserve.
Scrambled Eggs:
While the potatoes, peppers, and onions are cooking, heat a medium non-stick pan over medium to medium-high heat. Add the butter and melt. Add beaten eggs and cook for about a minute until they start to set. Sprinkle with salt and black pepper to taste. Gently scramble the eggs and cook for an additional 3 to 4 minutes, stirring frequently, until cooked to your liking. Remove from heat and reserve.
Assembly:
Lay a burrito-sized tortilla on a flat surface. Add a portion of eggs, chorizo, and crispy potatoes with poblano peppers and onions, leaving some room on the edges. Top with shredded cheese, cilantro, salsa, sour cream or Mexican crema, and a squeeze of lime juice if desired. Fold the tortilla over the fillings, tuck in the sides, and roll securely. Optionally, toast the burritos seam-side down in the same skillet over medium heat for 2–3 minutes per `side until toasted.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 590 kcal