Chorizo Breakfast Burrito
These Chorizo Breakfast Burritos feature Mexican chorizo, crispy roasted potatoes, and fluffy scrambled eggs. They are the perfect protein-packed meal prep option for busy mornings and can be frozen for an easy, grab-and-go breakfast!
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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
This recipe makes 5 to 6 burritos, depending on the amount of filling you put in each one.
If making to store in the freezer:
- When completely cooled, individually wrap the burritos with plastic wrap then place in a freezer bag or container. Freeze until needed.
Nutrition
Calories: 471kcalCarbohydrates: 26gProtein: 21gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 294mgSodium: 672mgPotassium: 380mgFiber: 2gSugar: 2gVitamin A: 1007IUVitamin C: 24mgCalcium: 220mgIron: 3mg
Tried this recipe?Let us know how it was!