why make this recipe
This breakfast burrito is warm, filling, and easy to make. It mixes eggs, chorizo, and crispy potatoes for strong flavor. It is good for busy mornings or a weekend brunch. If you like other simple breakfast ideas, try this English muffin breakfast pizza recipe for a quick change.
introduction
This recipe makes four big burritos. You cook chorizo, scramble eggs with cheese, and crisp shredded potatoes. Then you wrap everything in flour tortillas and warm them in the oven. The steps are clear and use common ingredients. You can make them ahead and reheat later.
how to make Breakfast Burritos Recipe
- Cook the chorizo in a large non-stick skillet over medium heat. Break it into small pieces with a spatula and cook for 8 to 10 minutes until fully cooked. Drain excess fat, leaving about 1 tablespoon in the pan. Transfer the cooked chorizo to a bowl.
- In the same skillet, melt 1 tablespoon butter and mix it with the reserved chorizo fat. Pour in the whisked eggs. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring often, until eggs are soft but set, about 10 minutes. Mix in the shredded cheddar and Monterey Jack until melted. Transfer the scrambled eggs to a bowl.
- In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the shredded potatoes and spread them evenly. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring sometimes, until the potatoes get golden and crispy, about 10 minutes. Remove from heat.
- Warm the tortillas in the microwave for about 30 seconds to make them pliable. Divide the potatoes, scrambled eggs, and chorizo evenly among the four tortillas. If you like, sprinkle chopped parsley or cilantro over the chorizo.
- Fold one edge of each tortilla over the filling, tuck in the sides, and roll tightly. Wrap each burrito in foil.
- Place the wrapped burritos on a baking sheet and warm them in a preheated oven for 5 to 10 minutes before serving.
Ingredients :
- 4 burrito-sized flour tortillas
- 1 8-oz package Mexican chorizo
- 10 ounces shredded potatoes (see note)
- 8 eggs, whisked
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons unsalted butter (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 tablespoon chopped parsley or cilantro (optional)
Directions :
- Heat a large non-stick skillet over medium heat. Add the chorizo, breaking it into small pieces with a spatula, and cook for eight to ten minutes until fully cooked. Drain excess fat, leaving about 1 tablespoon in the pan. Transfer the cooked chorizo to a bowl.
- Using the same skillet, melt one tablespoon of butter, combining it with the reserved chorizo fat. Pour in the whisked eggs, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook, stirring frequently, until the eggs are soft but set, about ten minutes. Mix in the shredded cheddar and Monterey jack cheeses until melted. Transfer the scrambled eggs to a separate bowl.
- In the same skillet, melt the remaining tablespoon of butter over medium-high heat. Add the shredded potatoes, spreading them evenly. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the potatoes become golden and crispy, approximately 10 minutes. Remove from heat.
- To assemble the burritos, warm the tortillas in the microwave for about 30 seconds to make them more pliable. Distribute the potatoes, scrambled eggs, and chorizo evenly among the four tortillas. If using, sprinkle chopped parsley or cilantro over the chorizo.
- To roll the burritos, fold one edge of the tortilla over the filling, tuck in the sides, and continue rolling tightly. Repeat with the remaining tortillas and filling.
- Wrap each burrito in tin foil and place them on a baking sheet. Warm them in a preheated oven for five to ten minutes before serving.
how to serve Breakfast Burritos Recipe
Serve hot. Keep the foil on until you are ready to eat so the burrito stays warm. Add salsa, hot sauce, sour cream, or avocado slices on the side. Cut the burrito in half if you want smaller portions.
how to store Breakfast Burritos Recipe
Cool burritos to room temperature, then wrap each in foil or plastic wrap. Store in the fridge for up to 3 days. For longer storage, place them in freezer bags and freeze for up to 2 months. Reheat from frozen in a 350°F oven for about 20–30 minutes, or thaw overnight and warm for 10–15 minutes.
tips to make Breakfast Burritos Recipe
- Dry the shredded potatoes well with a towel to help them crisp.
- Warm tortillas briefly so they do not crack when you roll them.
- Drain most chorizo fat, but keep a little for flavor when cooking eggs.
- Use a mix of cheeses for better melt and flavor.
- Wrap tightly to avoid filling falling out during reheating.
variation (if any)
- Swap chorizo for cooked breakfast sausage or bacon.
- Add cooked bell peppers and onions to the potatoes.
- Use hash browns instead of shredded potatoes.
- Make vegetarian: omit chorizo and add beans or sautéed mushrooms.
FAQs
Q: Can I make these ahead for a busy week?
A: Yes. Make, wrap, and freeze them. Reheat in the oven or microwave when needed.
Q: Can I use store-bought frozen hash browns?
A: Yes. Cook them until crispy before adding to the burrito.
Q: How do I reheat a frozen burrito quickly?
A: Microwave on medium until warm, then crisp in a skillet or oven for a few minutes.
Q: Are these burritos safe to freeze with eggs inside?
A: Yes. Eggs freeze well when cooked. Wrap tightly and freeze in a good bag.
Q: Can I use low-fat cheese or milk in the eggs?
A: Yes. The texture changes slightly but the burritos will still taste good.
Breakfast Burritos
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop and Baking
- Cuisine: Mexican
- Diet: None
Description
Delicious breakfast burritos filled with chorizo, scrambled eggs, and crispy potatoes, perfect for busy mornings or brunch.
Ingredients
- 4 burrito-sized flour tortillas
- 1 (8 oz) package Mexican chorizo
- 10 ounces shredded potatoes
- 8 eggs, whisked
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons unsalted butter (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 tablespoon chopped parsley or cilantro (optional)
Instructions
- Cook the chorizo in a large non-stick skillet over medium heat, breaking it into small pieces with a spatula and cooking for 8 to 10 minutes until fully cooked. Drain excess fat, leaving about 1 tablespoon in the pan. Transfer the cooked chorizo to a bowl.
- Melt 1 tablespoon butter in the same skillet and mix it with the reserved chorizo fat. Pour in the whisked eggs and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring often, until eggs are soft but set, about 10 minutes. Mix in the shredded cheddar and Monterey Jack until melted. Transfer the scrambled eggs to a bowl.
- Melt the remaining 1 tablespoon of butter over medium-high heat in the same skillet. Add the shredded potatoes and spread them evenly. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes get golden and crispy, about 10 minutes. Remove from heat.
- Warm the tortillas in the microwave for about 30 seconds to make them pliable. Divide the potatoes, scrambled eggs, and chorizo evenly among the four tortillas. If desired, sprinkle chopped parsley or cilantro over the chorizo.
- Fold one edge of each tortilla over the filling, tuck in the sides, and roll tightly. Wrap each burrito in foil.
- Place the wrapped burritos on a baking sheet and warm them in a preheated oven for 5 to 10 minutes before serving.
Notes
Serve hot with salsa, hot sauce, sour cream, or avocado slices. Cut in half for smaller portions.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg
