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Chorizo and Potato Breakfast Burritos (Freezer-Friendly!)

Servings: 10
Author: Taylor Ellingson

Ingredients

  • 16 oz chorizo removed from casings
  • 1 tablespoon olive oil
  • 2 Russet potatoes peeled and diced into small bite-sized pieces
  • 1 green bell pepper diced
  • 1 onion diced
  • 10 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups shredded cheese I used white cheddar
  • 10 to rtillas

Instructions

  • In large skillet, cook chorizo over medium-high heat until cooked through. While cooking, be sure to break it up into little pieces.
  • Remove chorizo from skillet, leaving the grease.
  • Add potatoes, bell pepper, and onions, and additional olive oil, if needed.
  • Season with salt and pepper.
  • Cook over medium-high heat for 10-15 minutes, until potatoes are cooked through.
  • Remove from skillet.
  • Whisk together eggs, milk, salt, and pepper.
  • Add eggs to skillet over medium-low heat.
  • Let eggs begin to set before you begin scrambling them with a wooden spatula.
  • Scramble the eggs until entire mixture is cooked through.
  • Remove from heat.
  • Assemble the burritos:
  • Evenly distribute potato mixture between the tortillas. This was about ¼ cup each for me.
  • Top with chorizo, eggs, and cheese.
  • Roll tortilla up, and wrap in aluminum foil.
  • Place in freezer on baking sheet and freeze about 4 hours.
  • Then place burritos in large gallon sized plastic baggie to keep them together.
  • When ready to eat, remove from foil and place on microwave safe plate.
  • Microwave for 60 seconds on defrost setting, then turn over and microwave another 60-90 seconds, until burrito is warmed through.
  • Serve with sour cream, hot sauce, or salsa.
  • Enjoy!