If you love chorizo, you are going to love this Chorizo Breakfast Burrito recipe! Meal prep friendly and protein-packed, this easy, flavorful breakfast burrito is the ultimate way to fuel your morning. With delicious Mexican chorizo, fluffy eggs, and crispy potatoes, it's a hearty, homemade meal that is way better than any drive-thru!
My oldest kiddos will choose a savory breakfast over a bowl of cereal any day. I'm always looking for easy options they can grab before the school bus arrives, and that's exactly how this Chorizo and Potato Breakfast Burrito recipe came to be. It's the one they ask for the most, and honestly, I love knowing they're heading out the door with a hot meal that isn't loaded with sugar, just a protein-packed breakfast that actually keeps them full until lunch.
Table of contents
Just like my Freezer Breakfast Burritos, these are incredibly easy to batch-cook. I often double the recipe so I can have a few for breakfast now and a stash in the freezer for later. They are fantastic served with homemade salsa, pickled onions or a creamy guacamole.
Key Ingredients & Substitutions
- Mexican Chorizo - Look for the raw pork chorizo that you squeeze out of the casing.
- Potatoes - I use russet potatoes for this chorizo egg and potato filling, diced into small ¼-inch pieces so that they roast fast. Substitute with whatever kind of potato you have on hand.
- Cheese - I like using shredded cheddar cheese for breakfast burritos. Feel free to use any kind of cheese you want. Pepper jack or even queso fresco cheese are great in the burritos.
- Flour Tortillas - Use the large 9-inch tortillas for the best size. Or you can substitute with the smaller fajita size tortillas if you need to.
See the recipe card below for the full list of ingredients and measurements.
How To Make Chorizo Breakfast Burritos
I love using chorizo because it is so flavorful! It does produce a lot of grease when cooked, so make sure to drain off the excess grease on a paper towel lined plate before adding it to the rest of the filling mixture.
- Toss your diced potatoes with oil and spices. Spread them on a sheet tray and roast at 425°F until fully cooked. While the potatoes are cooking, brown the chorizo in a skillet.
- Melt the butter in your skillet and scramble the eggs until they are fully cooked.
- Add the cooked chorizo and potatoes directly into the pan with the eggs. Mix well and taste to see if you need an extra pinch of salt or pepper.
- Place the filling in the lower third of the tortilla, sprinkle with cheese.
- Tuck in the sides and roll tightly. Repeat with remaining ingredients.
- To get that perfect toasted tortilla, add a drizzle of oil to a skillet and brown the burritos for 2-3 minutes per side until lightly browned. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Prep Ahead - You can roast the potatoes and cook the chorizo a day in advance to make morning assembly even faster.
- Customize - Sautéed peppers and onions make a great addition to the filling of these burritos.
- Warm the tortillas - If your tortillas are cracking and tearing when you are rolling them, warm them up in the microwave or a dry skillet to make them easier to work with.
- Allow the filling to cool - Letting the filling cool slightly before rolling the tortillas will help keep the tortillas from getting soggy.
Freezer & Storage Tips
- To Freeze: Let the burritos cool completely before wrapping them individually in plastic wrap. Place the wrapped burritos in a freezer bag or airtight container for up to 3 months.
- To Reheat: For the best results, thaw in the fridge overnight. Wrap in a damp paper towel and microwave for 30-45 seconds or until hot. And if you are like me and don't always thaw one overnight, defrost for a minute or two in the microwave before heating.
Frequently Asked Questions
Absolutely! If you don't have fresh potatoes, you can use frozen hashbrowns. Just cook them until crispy before adding to the egg mixture to ensure they don't get mushy.
Warming the tortillas for about 20 seconds makes them much more pliable. Also, don't overstuff them, leaving a little room at the edges makes for a much cleaner roll!
I really hope your family loves these as much as mine does! They are our go-to for our crazy school mornings!
-Sky🩷
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Chorizo Breakfast Burrito recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
📖 Recipe
Chorizo Breakfast Burrito
Ingredients
- 10 ounces potatoes peeled and diced into ¼-inch pieces
- 2 tablespoons olive oil divided
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 ounces chorizo sausage
- 1 tablespoon butter
- 6 large eggs
- 1-2 tablespoons milk or heavy cream optional
- 5 flour tortillas 9-inch tortillas
- ¾-1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F and line a sheet tray with parchment paper. Place the potatoes on the prepared pan and toss with 1 tablespoon of oil, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Spread out into an even layer. Place in the oven and cook for 25-30 minutes, or until fully cooked.
- While the potatoes are cooking begin browning the chorizo in a skillet, crumbling it as it cooks. When done remove from the pan and strain off excess fat on a paper towel lined plate. Set aside until needed.
- Mix the eggs together with 1-2 tablespoons of milk or heavy cream if desired. Season with salt and pepper, if desired. Add the butter to a skillet over medium heat and scramble. Remove from the heat.
- Add the chorizo and cooked potatoes to the pan with the eggs. Mix well, taste and adjust seasonings if needed.
- Warm the tortillas in the microwave for 20 seconds to make them easier to work with. Lay out the tortillas and divide the mixture between them, placing the mixture in the lower third of each tortilla. Sprinkle with cheese. Tuck in the sides, fold up the bottom, and roll tightly.
- Add a drizzle of oil to the pan and heat over medium heat. Add the burritos, seam side down. Cook until lightly browned, flip and continue cooking until lightly browned. This usually takes 2-3 minutes per side. Enjoy!
Notes
- When completely cooled, individually wrap the burritos with plastic wrap then place in a freezer bag or container. Freeze until needed.
Comments
No Comments