Description
Breakfast Burritos with Potatoes and Chorizo offer a satisfying and flavorful way to kick-start your day. This classic Southwestern-inspired dish combines spicy chorizo, crispy potatoes, and fluffy scrambled eggs, all wrapped in a warm tortilla. Whether for a busy morning or a leisurely brunch, these burritos are versatile, portable, and easily customizable.
Ingredients
Units
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- 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 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.
- Add more oil if needed to prevent sticking.
- Cook over medium heat, stirring occasionally, until crispy 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 and pour in the egg mixture.
- Gently stir until 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.