Description
Breakfast Burritos with Potatoes and Chorizo are a hearty and satisfying 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. Perfect for busy mornings or leisurely brunches, these burritos are a versatile and portable breakfast option that can be customized to suit individual tastes.
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 the 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. If needed, add more oil to prevent sticking. Cook over medium heat, stirring occasionally, until crispy on the 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, pour in the egg mixture, and gently stir until the eggs are 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.