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Sizzling Chorizo Breakfast Burritos


  • Author: Dulcia
  • 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

Scale

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