Chorizo Potato Breakfast Burritos
Chorizo Potato Breakfast Burritos are hearty breakfast burritos made with pork chorizo, onion, bell pepper, and potatoes - they are the perfect start to your day!
Breakfast burritos always remind me of a warm summer morning at the farmers market. Along with stopping by the donut stand, grabbing a warm breakfast burrito from a local food truck seems to complete our farmers market trip. Of course we pick up fresh produce but I’d be lying if I said a good breakfast wasn’t part of the fun of the market.
Between the colder months and honestly, oftentimes with small children, we don’t frequent the farmers market so I have to take things into my own hands. Enter: homemade breakfast burritos! I’ve been making these Chorizo Potato Breakfast Burritos on repeat lately and they definitely hit the spot! We also love my Bacon Breakfast Tacos, Southwestern Breakfast Burritos, and Homemade McGriddle Sandwiches, too!
Ingredients
Pork Chorizo - chorizo is ground pork with lots of seasonings that is common in Mexican and Spanish cuisines. I use Mexican chorizo in this recipe, which is typically fresh ground sausage. Spanish chorizo is typically more of a dry cured Sausage that is more firm.
Olive Oil
Vegetables - Diced onion, bell pepper, and Yukon gold potatoes are sautéed until tender and added to the breakfast burritos.
Garlic
Eggs - of course eggs are necessary in breakfast burritos!
Milk
Tortillas - I recommend very large burrito tortillas for these chorizo burritos.
Avocado
Salsa and Sour Cream - recommended for topping the breakfast burritos with.
Refer to the recipe card for the complete list of ingredients.
Variations
Different Meat - you can use bacon, breakfast sausage, turkey sausage, a meat alternative sausage, or no meat at all! If you still want the Mexican flavors, you can add some cumin and chili powder to the scrambled eggs.
Different Cheese - I typically use shredded cheddar cheese but you can use Mexican cheese, Monterey Jack cheese, Colby jack, or cotija cheese.
Step by Step Instructions
These chorizo breakfast burritos have a few things going on, but the process of cooking them is very simple.
Photo 1. In a large skillet, cook the chorizo sausage, braking it into smaller pieces as it cooks. I love using this meat chopper. Remove from the skillet and add additional olive oil, the onion, pepper, and potatoes, and cook another 7-10 minutes, until softened.
Photo 2. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Melt butter in a large skillet over medium heat and add the eggs. Cook, stirring occasionally, until they are scrambled.
Photo 3. Now it's time to assemble. Set out the flour tortillas and spoon ~¼ cup of the vegetable mixture in the lower ⅓ of the burrito.
Photo 4. Next, add ~2-3 tablespoons of cooked chorizo.
Photo 5. Sprinkle with ¼ cup of scrambled eggs.
Photo 6. Top with 2-3 tablespoons of shredded cheddar cheese.
Photo 7. Last, top with two slices of avocado. Fold the bottom of the tortilla over the filling, wrap the sides of the tortilla in towards each other, and then roll the rest of the way to form a burrito.
Photo 8. At this point, you can either slice and serve, or place on a hot cast iron skillet for 2-3 minutes on each side to melt the cheese and brown the tortilla. You can also wrap in aluminum foil and warm up in 350 degree oven for 5-10 minutes. When serving, top with salsa, sour cream, and/or guacamole!
Expert Tips
To Store - You can store these wrapped in an airtight container for 2-3 days in the refrigerator. I like to freeze them. To do this, I wrap in plastic wrap and then foil, and freeze for up to 3 months.
To Reheat - from the refrigerator - wrap in aluminum foil and bake at 350 degrees for 10 minutes. From the freezer - Remove the burrito from the foil and plastic wrap. Wrap in a damp paper towel. Microwave on 50% power for 2-3 minutes. Then you can toast on each side in a cast iron skillet over medium-high heat.
Serving Suggestions - I love serving these with something a little sweet like my Crescent Roll Cinnamon Rolls or Strawberry Turnovers.
Recipe FAQs
Yes, chorizo can be spicy. If you're not a fan of spice, you can use a regular breakfast sausage instead.
I cook it like I would any ground meat, breaking it up with my meat chopper so the meat is in very small chunks. Just be sure there is no longer any pink in the meat.
First, you want to have good quality fillings! Using chorizo adds a ton of flavor, which makes these really great. Use a large burrito and don't overfill the breakfast burrito!
Other Breakfast Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Chorizo Potato Breakfast Burritos
Ingredients
- 16 ounces chorizo casings removed
- 2 tablespoon oliveoil
- ½ white onion diced
- ½ red bell pepper stem and seeds removed, diced
- 3 Yukon gold potatoes diced into small pieces, about ½”
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic minced
- 8 large eggs
- 3 tablespoon milk
- 2 tablespoon butter
- ½ cup shredded Cheddar cheese
- 6 large burrito tortillas
- 1 avocado, sliced
- sour cream and salsa for serving
Instructions
- 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 until vegetables are softened, stirring every couple of minutes, about 10-12 minutes.
- Add the garlic and cook one more minute.
- In a medium bowl, add the eggs and milk, and whisk to combine.
- Add the butter to a medium non-stick skillet over medium-low heat.
- Add the eggs and cook, stirring occasionally, until fully cooked and scrambled.
- Next, assemble the breakfast burritos.
- Warm up the tortillas by placing them on a plate, cover with a damp paper towel, and microwave for 30 seconds. Microwave an additional 15 seconds, if necessary. Tortillas are easier to roll if they are warm.
- Lay out each tortilla and fill with scrambled eggs, chorizo, potatoes, cheese, and avocado slices.
- The amount of each component that you add to one burrito is up to you and dependent upon the size of your tortillas. You’ll want to add it all to the closest ⅓ of the tortilla and then roll the tortilla once, fold in the sides, and then roll the burrito the rest of the way.
- Serve topped with sour cream and salsa.
- Enjoy!
Notes
- To freeze: wrap each burrito in plastic wrap and then foil. Freeze for up to 3 months.
- To reheat: Ideally, let thaw overnight and then defrost at 50% power in 30 second increments until the center is warmed through.
- To make these extra yummy and a little crispy on the outside, heat a cast iron pan over medium-high heat. Once hot, add the burritos and cook for 2-3 minutes on each side, pressing the burrito down into the pan to get as much of each side golden.
Perfect. Absolutely love breakfast burritos.
All breakfast food really.
Easy & delicious - what a fantastic duo! The flavor combo is perfect.
Made these to take on a recent glamping trip and they were a big hit!