Chorizo Potato Breakfast Burrito
This hearty breakfast burrito from Twin Cities food blogger greens & chocolate is a savory, satisfying way to start the weekend. With crispy potatoes, soft scrambled eggs and spicy chorizo, it hits all the right flavor notes — and it will keep you full for whatever comes next.
Breakfast burritos always remind me of warm summer mornings at the farmers’ market. Grabbing a breakfast burrito from a local food truck is an essential part of the trip for my family. We pick up fresh produce while we’re there, of course, but I’d be lying if I said a good breakfast wasn’t part of the fun of the market.
During the colder months, when the markets are on hiatus, I’ve been making these Chorizo Potato Breakfast Burritos, and they definitely hit the spot!
Cooking these breakfast burritos is very simple. First, you brown the chorizo. I recommend using ground Mexican chorizo in this recipe. Mexican chorizo is typically made from pork and is highly seasoned, as opposed to Spanish chorizo which is dried and cured, like salami. Mexican chorizo has a ton of flavor, so you don’t really need to add any other seasonings. The chorizo is definitely the star of these burritos.
Once the chorizo is cooked, you sauté the onions, peppers and potatoes in olive oil and some of the grease from the chorizo. You’ll want to dice your potatoes fairly small so they cook quickly. When you scramble the eggs, which is the next step, use low heat so they turn out light and fluffy.
The only thing left to do now is assemble: Wrap the eggs, potatoes and chorizo in a warm burrito tortilla, along with shredded cheese and avocado, then top it off with salsa and sour cream. You could even add some guacamole if you feel like a little something extra.
These breakfast burritos are a staple for us on wintery Sunday mornings. I hope your family loves them as much as mine!
Preparation time: 15 minutes
Cook time: 25 minutes
16 ounces chorizo
2 tablespoons olive oil
½ white onion, diced
½ red bell pepper, seeds and stem removed, and diced
3 Yukon gold potatoes, diced into small pieces, about ½ inch
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced
6 large eggs
2 tablespoons milk
1 tablespoon butter
½ cup shredded cheddar cheese
6 large burrito tortillas
1 avocado, sliced
For serving: sour cream and salsa
- In a large skillet, cook the chorizo over medium-high heat, breaking it up into small pieces as it cooks. Once cooked, transfer to a plate.
- In the same skillet, add the olive oil to any remaining chorizo grease. Add the onion, bell pepper and potatoes, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 to 12 minutes.
- Add the garlic and cook for 1 minute more.
- In a medium bowl, add the eggs and milk; whisk well to combine.
- Add the butter to a nonstick skillet over medium-low heat, then add the eggs and cook, stirring occasionally, until fully cooked and scrambled.
To assemble the breakfast burritos:
- Place the tortillas on a plate, cover with a damp paper towel and microwave for 30 seconds. Microwave for an additional 15 seconds, if necessary. Tortillas are easier to roll when warm.
- Lay out the tortillas and fill ⅓ of each tortilla with scrambled eggs, chorizo, potatoes, cheese and avocado slices. The amount of each component you add to one burrito is up to you and depends on the size of the tortillas.
- Roll the tortilla once, fold in the sides, then roll the burrito the rest of the way.
- Serve topped with sour cream and salsa.