Crispy bite-sized potatoes, fluffy scrambled eggs, gooey Mexican cheese, and spicy chorizo sausage come together to create the ultimate chorizo breakfast burrito! Wrapped in a soft flour tortilla and topped with fresh herbs, this burrito is the perfect way to start your day.
If you’re a fan of Mexican-inspired breakfast dishes, don’t miss out on these breakfast nachos or my simple yet delicious breakfast quesadilla.
INGREDIENTS
- 1 lb petite red or Yukon gold potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (divided)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 1 lb Mexican chorizo
- 12 large eggs, whisked
- 1/2 cup freshly shredded cheddar cheese
- 3/4 cup Monterey Jack cheese or pepper jack cheese
- 6 large burrito-sized flour tortillas (gluten-free or grain-free, such as Siete, if needed)
- Fresh chopped parsley and/or cilantro for serving
INSTRUCTIONS
- Preheat the oven to 425°F. Arrange the diced potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt, smoked paprika, garlic powder, and black pepper. Roast for 30-35 minutes, or until the potatoes are fork-tender and golden brown.
- While the potatoes roast, heat a large skillet over medium-high heat. Cook the chorizo, breaking it apart, until fully cooked and no pink remains. Transfer the chorizo to a paper towel-lined plate to drain. Leave 1 tablespoon of the fat in the skillet.
- Lower the heat to medium-low, then pour in the whisked eggs. Sprinkle with the remaining 1/2 teaspoon of kosher salt and a pinch of black pepper. Let the eggs cook for 1-2 minutes, or until the edges begin to set. Gently pull up the edges of the eggs and let the uncooked eggs run underneath. Sprinkle with cheddar cheese and cook for another 1-2 minutes, until the cheese is melted and the eggs are soft but fully cooked. Remove from heat.
- To assemble the burritos, warm the tortillas individually in the microwave for 20 seconds. Sprinkle the Monterey Jack cheese on the bottom of each tortilla, then top with the roasted potatoes. Add the egg mixture and cooked chorizo on top, then sprinkle with fresh parsley and/or cilantro.
- Fold the sides and ends of the tortilla over the filling, then roll forward to close the burrito.
- Wrap the burritos in foil and place them in the oven at 425°F for 10 minutes, or until the cheese melts.
- Serve with sour cream and hot sauce if desired.
- Make-Ahead Option: Wrap the burritos in foil and store them in a freezer bag. To reheat, bake directly from frozen at 425°F for 20 minutes, or unwrap the foil and heat in the microwave for 1-2 minutes until warmed through.
