Description
Breakfast Burritos with Potatoes and Chorizo are a hearty, Southwestern-inspired dish that combines the bold flavors of spicy chorizo, crispy potatoes, and fluffy scrambled eggs. These burritos are perfect for busy mornings or relaxed brunches, offering a customizable, portable breakfast option that’s both satisfying and flavorful.
Ingredients
Units
Scale
- Main Ingredients:
- 8 ounces Mexican chorizo, casings removed
- 2 medium potatoes, peeled and diced
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 1/2 cup shredded cheese (Cheddar, Monterey Jack, or your favorite)
- 4 large flour tortillas
- Optional Toppings:
- Salsa
- Avocado
- Sour cream
- Hot sauce
- Chopped cilantro
Instructions
- Cook the Chorizo:
- Heat a skillet over medium heat. Cook the chorizo, breaking it into small pieces, until browned and fully cooked (5-7 minutes). Drain excess grease and set aside.
- Prepare the Potatoes:
- In the same skillet, add diced potatoes. If needed, add more oil to prevent sticking. Cook over medium heat, stirring occasionally, until crispy on the outside and tender inside (10-12 minutes). Season with salt and pepper, then set aside.
- Scramble the Eggs:
- In a bowl, whisk together eggs, milk, salt, and pepper. Heat oil in the skillet, pour in the egg mixture, and gently stir until the eggs are scrambled and just set.
- Assemble the Burritos:
- Warm tortillas in a skillet or microwave until pliable. Layer each tortilla with chorizo, potatoes, scrambled eggs, and shredded cheese. Add optional toppings like salsa or avocado.
- Wrap the Burritos:
- Fold the sides of the tortilla over the filling, then roll it tightly from the bottom. Optionally, toast the burritos in a skillet for 1-2 minutes per side.
- Serve and Enjoy:
- Serve immediately with your favorite sides or refrigerate for up to three days.