This Chorizo Breakfast Burrito is bold, satisfying, and packed with classic breakfast flavors. Spicy pork chorizo, crispy potatoes, fluffy scrambled eggs, and melty cheese are wrapped in a warm flour tortilla, then lightly pan-fried for extra texture. It’s the perfect grab-and-go breakfast, weekend brunch star, or freezer-friendly meal prep option that delivers big flavor every time.
Ingredients:
Protein & Eggs
- 1 lb pork chorizo sausage
- 6 large eggs (or 8 medium)
- ¼ cup milk
- 2 tbsp butter
Vegetables & Potatoes
- 4 cups russet potatoes, diced into ¼-inch pieces
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 small onion, diced
Seasoning & Cooking
- ¼ cup olive oil
- 2 tsp salt, divided
- ½ tsp black pepper
Assembly
- 3 cups shredded cheese (Colby Jack recommended)
- 6 burrito-size flour tortillas
For Serving (Optional)
- Pico de gallo
- Salsa or hot sauce
Step-by-Step Instructions
1️⃣ Cook the Chorizo
Heat a large skillet over medium-high heat. Add the chorizo and cook for 10–12 minutes, breaking it up as it cooks, until fully browned. Transfer to a plate and set aside.
2️⃣ Cook the Potatoes & Veggies
Add the olive oil to the same skillet. Add potatoes, red bell pepper, green bell pepper, and onion. Cook for 15–20 minutes, stirring occasionally, until potatoes are fork-tender and lightly golden.
Season with 1 teaspoon salt and black pepper. Remove from the skillet and set aside.
3️⃣ Scramble the Eggs
In a medium bowl, whisk together eggs and milk until well combined.
Wipe out the skillet with a paper towel. Heat over medium-low heat, add butter, and let it melt. Pour in the eggs and gently scramble using a rubber spatula until just set and fluffy.
Season with remaining salt and pepper. Remove from heat.
4️⃣ Warm the Tortillas
Place tortillas between two damp paper towels and microwave for 15–30 seconds until soft and pliable.
5️⃣ Assemble the Burritos
Lay tortillas flat and divide the chorizo, potato-veggie mix, scrambled eggs, and shredded cheese evenly among them.
Fold in the sides, then roll tightly into burritos, tucking as you go.
6️⃣ Optional: Crisp the Burritos
Heat a skillet over medium-high heat with 1 tbsp olive oil. Place burritos seam-side down and cook 1–2 minutes per side until lightly golden and crispy.
7️⃣ Serve
Serve hot with pico de gallo, salsa, or your favorite hot sauce.
Tips, Variations & Storage
Tips
- Don’t overcook the eggs—they’ll finish cooking inside the burrito.
- Dice potatoes evenly for consistent texture.
Variations
- Spicy Boost: Add jalapeños or chipotle sauce.
- Lighter Option: Use turkey chorizo.
- Extra Veggie: Add spinach or mushrooms.
Storage & Freezing
- Refrigerator: Store wrapped burritos for up to 3 days.
- Freezer: Wrap each burrito in plastic wrap, place in a freezer bag, and freeze for up to 3 months.
- Reheat in microwave or skillet until heated through.
Pairings & Serving Ideas
- Serve with fresh fruit or hash browns.
- Pair with coffee, iced coffee, or fresh orange juice.
- Great with guacamole or sour cream on the side.
Quick Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 burritos
- Cuisine: Mexican-Inspired Breakfast
- Calories: ~650 kcal per burrito
