This recipe for Easy Chorizo Breakfast Burritos is a delicious and hearty way to start your day! Featuring warmly spiced chorizo, crispy potatoes with seared poblano peppers and onions, fluffy scrambled eggs, and Monterrey jack cheese, you'll be glad this makes a bunch! This is also a great option to make ahead and freeze for a "heat-and-go" breakfast for busy mornings.
One time-saving tip that I like to use for this recipe is to bake the potatoes the day before and chill them in the fridge overnight. Raw potatoes typically take up to 20 minutes to get nice and crispy, but these pre-baked potatoes fry up in about 5 minutes! All it really takes is a little bit of planning ahead of time.
Can't get enough chorizo? Check out my recipe for Beef and Chorizo Chili. It uses a Mexican Chorizo and a dried-chile puree that produces the perfect amount of heat and richness to create a seriously delicious bowl of chili!
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Chorizo Breakfast Burrito Components and Ingredients
There are several important things that you need to make this breakfast burrito: the chorizo, scrambled eggs, fried potatoes with peppers and onions, toppings, and last but not least, flour tortillas.
Chorizo
Can't have a chorizo breakfast burrito without chorizo! (Shockingly enough!) To be clear, we are talking about Mexican chorizo and not the Spanish variety. Mexican chorizo is a fresh sausage (like breakfast sausage or bratwursts), and Spanish chorizo is cured and dried and is closer in texture to pepperoni or salami. Mexican chorizo is loaded with typical seasonings you find in Mexican cuisine: chili powder, cumin, garlic, etc., and it provides a really nice warming, spicy note. It's not overtly spicy and adds a ton of flavor to whatever it's used in.
Fried Potatoes with Peppers and Onions
The next part of this recipe is the fried potatoes with peppers and onions. In order to significantly reduce the cooking time, I opt to bake a few potatoes the day before and chill them in the fridge overnight. (This is a trick I LOVE using for my Cheese and Leek Hash Browns too!) The next morning is as easy as dicing and frying with an onion and some julienned poblano peppers! The potatoes take about 7 to 8 minutes to crisp up, as opposed to the 20-plus minutes raw potatoes take to fry. This is enough time for the peppers and onions to get a bit of color on them as well, which is exactly what we're looking for. Cooking the potatoes, peppers, and onions in the same pan that the chorizo was cooked in adds a ton of flavor as well!
Green bell pepper makes a good substitution for the poblano pepper if you can't find it. The flavor profiles are very similar, with the poblano having just a hint of heat to it, while the bell pepper is just sweet.
Pro Tip: Using potatoes that have been baked and chilled the day before hand significantly reduces the cook time for this recipe!
Scrambled Eggs
There's not much to be said about the humble egg. Simply scramble a couple eggs to your liking with a bit of butter, salt, and pepper, and you're all set.
Toppings
This is where you get to make this dish your own! I like to use Monterrey Jack cheese, cilantro, lime juice, a touch of sour cream or Mexican crema, and a little bit of hot sauce. Feel free to add salsa, pickled red onions, or some fresh guacamole as well!
Flour Tortillas
Last, but certainly not least, are the flour tortillas. For optimal enjoyment, use my recipe for homemade Beef Tallow Flour Tortillas. Follow the recipe as written except roll the dough balls out into 80-gram dough balls, flatten them with a rolling pin, then griddle as the recipe calls for. Of course, feel free to use store-bought, burrito-sized tortillas if you're short on time. You'll still end up with a delicious burrito!
Burritos Assembly
Once all of your ingredients for these chorizo breakfast burritos are cooked and gathered, it's time to assemble them! It's as simple as stacking the ingredients on a flour tortilla, adding your favorite toppings, and then rolling up. One last step that I like to do is toast the burrito in the skillet. Not only does this add flavor, but it also helps the burrito stay together while you're eating it.
1. Begin with all of your prepared ingredients. 
2. Add some scrambled eggs in a straight line, leaving some room at the ends.. -
3. Top with cooked chorizo. -
4. Add the fried potatoes with peppers and onions. -
5. Top with Monterrey Jack cheese and any other toppings. -
6. Turn the burrito 90 degrees and fold up the sides. -
7. Grab the bottom edge of the burrit and gently roll it up over the toppings, keeping the sides tucked. -
8. Finish rolling the burrito. -
9. Finish the burrito by laying seam side down. -
10. Optionally, toast the finished burritos in the same pan the filling was cooked in to add flavor and to seal the seams.
Serving Suggestions
These are pretty much perfect all on their own, and you don't really need anything to go with them. Most of the suggestions are covered in the toppings section above. All you might need is some salsa or guacamole!
One of the best ways to make these is to make a bunch of them ahead of time and freeze them. They make a great quick "heat-and-eat" breakfast for those busy mornings. More info on reheating is below!
Storing and Reheating Tips
Store any leftover burritos tightly wrapped in foil, then place them in a zip-top bag or another sealed container and refrigerate for up to 3 days. To freeze, place the individually wrapped burritos in a large freezer bag and freeze for up to 6 months.
To reheat, remove from the foil, wrap in a damp paper towel, and microwave for several minutes until warmed through. For a toaster oven, unwrap the foil, lightly sprinkle with some water, and then re-wrap the foil around the burrito. Heat it for 8 to 10 minutes at 375°F until warmed through. Heating them from frozen will add a few minutes to the cooking time.
Frequently Asked Questions
Did you make this recipe for Easy Chorizo Breakfast Burritos?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Easy Chorizo Breakfast Burritos
Equipment
- Large Stainless Steel or Cast Iron Skillet
- Medium Non-Stick Pan
Ingredients
Chorizo
- 1 Lb. Mexican Chorizo Casings Removed
Crispy Potatoes with Poblano Peppers and Onions
- 1 Large or 2 Medium Russet Potatoes Baked the day before and chilled overnight - Diced into ¼-inch pieces (peels still on)
- 1 Poblano Pepper Stem and seeds removed - Julienned into 1-inch strips. Substitute Green Bell Pepper if desired.
- 1 Medium Yellow Onion Peeled and cut into ½ to ¼-inch wedges (from top to bottom)
Scrambled Eggs
- 3 Tablespoons Unsalted Butter
- 6 Eggs
- Salt & Pepper to Taste
Toppings
- 6 Burrito Sized Flour Tortillas Or Store-Bought
- 1 Block Monterrey Jack Cheese Shredded
- Mexican Crema or Sour Cream
- Salsa of your choosing
- Cilantro Finely Minced
- Lime Wedges
- Hot Sauce Optional
Instructions
Chorizo
- Heat a large heavy-bottom skillet over medium-high heat and sauté chorizo for 7 to 8 minutes until browned, breaking into small pieces and stirring as it cooks. Remove from the pan, reserving the chorizo grease.
Crispy Potatoes with Poblano Peppers and Onions
- Add additional butter or oil to the skillet the chorizo was cooked in if needed, and add the onion, poblano pepper, and diced pre-baked potatoes with a hefty pinch of kosher salt to the pan. Cook for 7 to 8 minutes until potatoes begin to crisp and vegetables begin to get some color. Remove from the heat and reserve.
- If using raw potatoes, add the potatoes to the skillet over medium-high heat and cook for 15 to 20 minutes, stirring occasionally, until they begin to brown. Add the peppers and onions with a pinch of kosher salt and cook for an additional 7 to 8 minutes. Remove from the heat and reserve.
Scrambled Eggs
- While the potatoes, peppers, and onions are cooking, heat a medium non-stick pan over medium- to medium-high heat. Add the butter and melt. Add the beaten eggs and cook for about a minute until they start to set up. Sprinkle with kosher salt and black pepper to taste. Gently scramble the eggs, and cook for an additional 3 to 4 minutes, stirring frequently, until cooked to your liking. Remove from the heat and reserve.
Chorizo Breakfast Burrito Assembly
- Add a portion of eggs, chorizo, and crispy potatoes with poblano peppers and onions across a burrito-sized beef tallow tortilla (recipe linked in the blog post above) or a store-bought burrito tortilla, leaving some room on the edges. Top with shredded Monterrey Jack cheese, minced cilantro, salsa, sour cream, or Mexican crema, and a squeeze of fresh lime juice if desired.
- To roll the tortilla, fold up the tortilla on the short sides of the filling, and begin to wrap the long edge over the fillings. Finish folding the tortilla over on itself, holding the sides shut finishing with the seam side down.
- Optionally, toast the burritos seam-side down in the same skillet that was used previously. Heat the pan over medium heat and cook with a very thin layer of oil. Cook each burrito for 2-3 minutes per side, until toasted.
Tanner says
Any tips on how long to bake the potatoes the night before?
Spencer Klickman says
Hey Tanner, I like to coat the potatoes in a layer of neutral tasing oil (like avocado, olive, grapeseed, etc.), liberally coat them with kosher salt on all sides, then bake at 400°F for 45 - 55 minutes until done. Allow them to cool for a bit, then put them in a container in the fridge overnight.
Let me know how these turn out!
Michelle Goode says
I love these! I'm thinking of making a bunch of these ahead of time and freezing them so we can have a yummy breakfast before or at work. One of my favorite recipes!