Chorizo and Potato Breakfast Burritos
Chorizo and Potato Breakfast Burritos are a flavorful way to jumpstart your day. Packed with spicy chorizo, crispy russet potatoes, creamy scrambled eggs, and melty cheese, all wrapped in warm flour tortillas, these burritos offer a delicious and satisfying meal that can be enjoyed any time. Perfect for busy weekdays or leisurely weekends, they can be easily customized with your favorite toppings. Serve garnished with fresh cilantro and your go-to hot sauce for an unforgettable breakfast experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Mexican
Ingredients
- 8 oz fresh chorizo sausage
- 2 medium russet potatoes, diced (about 2 cups)
- 4 large eggs
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Boil diced potatoes in salted water for about 10 minutes until tender. Drain and set aside.
- In a skillet over medium heat, cook the chorizo for 5-7 minutes until browned.
- Add boiled potatoes to the skillet with chorizo; season with salt and pepper. Cook together for another few minutes.
- In a separate bowl, whisk eggs with a splash of milk and scramble in another heated skillet until creamy.
- Assemble burritos by layering the chorizo-potato mixture, scrambled eggs, and shredded cheese on each tortilla. Roll tightly.
- Serve garnished with cilantro and hot sauce if desired.
Nutrition
- Serving Size: 1 burrito (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 220mg
Keywords: Swap russet potatoes for sweet potatoes for added sweetness. Incorporate sautéed bell peppers or onions for extra crunch and flavor. Leftover burritos can be stored in an airtight container in the fridge for up to three days or frozen for later use.