Description
A hearty and flavorful Chorizo Breakfast Burrito recipe featuring crispy roasted potatoes, spicy Mexican chorizo, fluffy scrambled eggs with melted cheddar and Monterey Jack cheese, all wrapped in warm flour tortillas. Perfect for a satisfying breakfast or brunch, these burritos can be assembled quickly and baked to melt the cheese, with an option for make-ahead freezing and reheating.
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 teaspoon kosher salt
- Black pepper, to taste
Cheeses and Tortillas
- 1/2 cup freshly shredded cheddar cheese
- 3/4 cup Monterey Jack cheese or pepper jack cheese
- 6 large burrito-sized flour tortillas (use gluten-free or grain-free tortillas like Siete if needed)
Garnish
- Fresh chopped parsley and/or cilantro for serving
- Optional: sour cream and hot sauce for serving
Instructions
- Roast Potatoes: Preheat the oven to 425°F. Place the diced potatoes in a single layer on a large baking sheet and drizzle with olive oil. Season 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 the potatoes roast, heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it apart, until fully cooked with no pink remaining. Transfer cooked chorizo to a paper towel-lined plate to drain excess fat, leaving 1 tablespoon of fat in the skillet.
- Scramble Eggs: Reduce heat to medium-low. Pour whisked eggs into the skillet with the reserved fat. Sprinkle with the remaining 1/2 teaspoon kosher salt and some black pepper. Let eggs cook for 1-2 minutes until the edges start to set, then gently pull edges to let uncooked egg run underneath. Sprinkle cheddar cheese over the eggs and continue cooking another 1-2 minutes until cheese melts and eggs are softly set. Remove from heat.
- Warm Tortillas: Warm each tortilla individually in the microwave for about 20 seconds to make them pliable.
- Assemble Burritos: Place warmed tortilla on a flat surface. Sprinkle Monterey Jack (or pepper jack) cheese on the bottom of the tortilla. Add a layer of roasted potatoes, then the scrambled eggs with melted cheddar, and finally the cooked chorizo. Top with fresh chopped parsley and/or cilantro.
- Fold Burritos: Fold the tortilla over the fillings, then fold in the sides and roll tightly to enclose the filling.
- Melt Cheese and Heat Burritos: Wrap each burrito in foil and place in the oven at 425°F for 10 minutes to melt the cheese and warm through.
- Serve: Serve warm with optional sour cream and hot sauce for added flavor.
- Make Ahead and Reheat: Wrap burritos in foil and store in a freezer bag for future use. To reheat from frozen, bake at 425°F for 20 minutes until heated through or unwrap foil and microwave for 1-2 minutes until thawed and hot.
Notes
- For a gluten-free or grain-free option, use tortillas such as those from Siete.
- Adjust the amount of black pepper and smoked paprika according to heat preference.
- Burritos can be customized with additional toppings like avocado, salsa, or sour cream.
- To save time in the morning, prepare and assemble burritos ahead and freeze for easy reheating.
- Leftover burritos are great for breakfast on the go and can easily be reheated in the microwave or oven.
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 3g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 310mg
