Hearty Chorizo Breakfast Burritos
Hearty Chorizo Breakfast Burritos
Ingredients
For the Chorizo & Potato Hash
- 1/2 pound Mexican chorizo, casing removed
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 yellow onion, diced
- 1 bell pepper, any color, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Scrambled Eggs
- 8 large eggs, beaten
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
For Assembly & Serving
- 4 flour tortillas, large (10-inch)
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup salsa, for serving
- 1/4 cup sour cream, for serving
- 1 avocado, sliced, for serving
Instructions
- 1
In a large skillet, cook the chorizo over medium heat, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
⏱️ 7 min
- 2
Add the olive oil to the skillet with the chorizo fat. Add the diced potatoes and cook, stirring occasionally, until slightly tender, about 8-10 minutes. Add the diced yellow onion and bell pepper, salt, and black pepper. Continue to cook until vegetables are tender and potatoes are golden brown, about 5-7 more minutes.
⏱️ 17 min
- 3
Return the cooked chorizo to the skillet with the potato and vegetable mixture. Stir to combine and keep warm over low heat.
⏱️ 2 min
- 4
In a medium bowl, whisk together the beaten eggs, milk, salt, and black pepper. In a separate skillet, melt the butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3-5 minutes. Do not overcook.
⏱️ 5 min
- 5
Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or warm in a dry skillet for 15 seconds per side) to make them pliable.
⏱️ 3 min
- 6
To assemble each burrito: Lay a warm tortilla flat. Spoon a portion of the chorizo and potato hash down the center, followed by a portion of scrambled eggs. Sprinkle with shredded Monterey Jack cheese. Fold in the sides of the tortilla, then tightly roll it up from the bottom.
⏱️ 6 min
- 7
Serve immediately with salsa, sour cream, and sliced avocado on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chorizo Breakfast Burritos
Ingredients
For the Chorizo & Potato Hash
- 1/2 pound Mexican chorizo, casing removed
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 yellow onion, diced
- 1 bell pepper, any color, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Scrambled Eggs
- 8 large eggs, beaten
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
For Assembly & Serving
- 4 flour tortillas, large (10-inch)
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup salsa, for serving
- 1/4 cup sour cream, for serving
- 1 avocado, sliced, for serving
Instructions
- 1
In a large skillet, cook the chorizo over medium heat, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
⏱️ 7 min - 2
Add the olive oil to the skillet with the chorizo fat. Add the diced potatoes and cook, stirring occasionally, until slightly tender, about 8-10 minutes. Add the diced yellow onion and bell pepper, salt, and black pepper. Continue to cook until vegetables are tender and potatoes are golden brown, about 5-7 more minutes.
⏱️ 17 min - 3
Return the cooked chorizo to the skillet with the potato and vegetable mixture. Stir to combine and keep warm over low heat.
⏱️ 2 min - 4
In a medium bowl, whisk together the beaten eggs, milk, salt, and black pepper. In a separate skillet, melt the butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3-5 minutes. Do not overcook.
⏱️ 5 min - 5
Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or warm in a dry skillet for 15 seconds per side) to make them pliable.
⏱️ 3 min - 6
To assemble each burrito: Lay a warm tortilla flat. Spoon a portion of the chorizo and potato hash down the center, followed by a portion of scrambled eggs. Sprinkle with shredded Monterey Jack cheese. Fold in the sides of the tortilla, then tightly roll it up from the bottom.
⏱️ 6 min - 7
Serve immediately with salsa, sour cream, and sliced avocado on the side.
⏱️ 1 min