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.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - WAYZATA
Chorizo Potato Breakfast Burrito
Prep Time15 Minutes
Servings6
Cook Time25 Minutes
Ingredients
16 ounces chorizo
2 tablespoons olive oil
½ white onion, diced
½ red bell pepper, seeds and stem removed, and diced
3 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
salsa
Directions
- 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.
- 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.
15 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Fresh All Natural Chorizo Sausage, 16 Ounce
$8.99$0.56/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
L&B Medium B Size Gold Potatoes, 3 Pound
$5.49$1.83/lb
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Minnesota Creamery Salted Butter, 1 Pound
$4.89$4.89/lb
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$11.99$0.37/oz
Catallia Burrito Style Flour Tortillas, 17.5 Ounce
$2.99$0.17/oz
Ripe Avocados, 1 Each
$2.99
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
L&B Mild Fresh Salsa, 14 Ounce
$7.99$0.57/oz
Directions
- 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.
- 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.