Easy Chorizo Breakfast Burritos

5 from 1 vote

These Easy Chorizo Breakfast Burritos are loaded with spicy chorizo, fluffy eggs, crispy potatoes, and seared poblano peppers and onions! A hearty breakfast that you won't want to miss!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Main Course

Cuisine: Tex Mex

Servings: Burritos

Calories: 446kcal

Author: Spencer Klickman

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.

Notes

Storing and Reheating Tips

Store any leftover burritos tightly wrapped in foil, then place them in a zip-top bag or other 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 from frozen will add several minutes to the cooking time.

Nutrition