Description
Breakfast Burritos with Potatoes and Chorizo are a hearty, Southwestern-inspired dish that combines the bold flavors of spicy chorizo, crispy potatoes, and fluffy scrambled eggs. Perfect for busy mornings or relaxed brunches, these burritos are a customizable, portable breakfast option that’s both satisfying and flavorful.
Ingredients
Units
Scale
- 8 ounces Mexican chorizo, casings removed
- 2 medium potatoes, peeled and diced
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 1/2 cup shredded cheese (Cheddar, Monterey Jack, or your favorite)
- 4 large flour tortillas
- Optional toppings:
- Salsa
- Avocado
- Sour cream
- Hot sauce
- Chopped cilantro
Instructions
- Cook the Chorizo
Heat a skillet over medium heat. Cook the chorizo, breaking it into small pieces, until browned and fully cooked (5-7 minutes). Drain excess grease and set aside. - Prepare the Potatoes
In the same skillet, add diced potatoes. If needed, add more oil to prevent sticking. Cook over medium heat, stirring occasionally, until crispy on the outside and tender inside (10-12 minutes). Season with salt and pepper, then set aside. - Scramble the Eggs
In a bowl, whisk together eggs, milk, salt, and pepper. Heat oil in the skillet, pour in the egg mixture, and gently stir until the eggs are scrambled and just set. - Assemble the Burritos
Warm tortillas in a skillet or microwave until pliable. Layer each tortilla with chorizo, potatoes, scrambled eggs, and shredded cheese. Add optional toppings like salsa or avocado. - Wrap the Burritos
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom. Optionally, toast the burritos in a skillet for 1-2 minutes per side. - Serve and Enjoy
Serve immediately with your favorite sides or refrigerate for up to three days.