Easy Chorizo Breakfast Burritos (Make-Ahead & Freezer-Friendly)

5 from 1 vote

Easy Chorizo Breakfast Burritos (Make-Ahead & Freezer-Friendly)

Easy Chorizo Breakfast Burritos with eggs, cheese, crispy potatoes, onions, and poblano peppers make this taste like they came from your favorite breakfast spot! Plus, make-ahead and freezer-friendly tips for fast reheating all week.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Main Course

Cuisine: Tex Mex

Servings: Burritos

Calories: 587kcal

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 Pre-cooked Russet Potatoes Diced into ¼-inch pieces (peels still on). See Recipe Notes below for pre-cooking instructions
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
¾ Teaspoon Kosher Salt Plus more to taste
¼ Teaspoon Black Pepper Plus more to taste

Assembly and Toppings

6 Beef Tallow Flour Tortillas If using my Beef Tallow Flour Tortillas, portion dough into 80g balls for burrito-size wraps (the tortilla post uses 65g for standard) - or use store-bought.
8 oz Monterey 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 7–8 minutes until browned, breaking into small pieces and stirring as it cooks. Remove from the pan, reserving the chorizo drippings.

Crispy Potatoes with Poblano Peppers and Onions

Add the onion, poblano pepper, and diced pre-baked potatoes with a hefty pinch of kosher salt to the pan. Cook until potatoes begin to crisp, and the vegetables begin to get some color, about 5–8 minutes. Remove from the heat and reserve.
If using raw potatoes, cook them 15–20 minutes first, then add the onion and poblano for the last 5–8 minutes.

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. Add kosher salt and black pepper to taste. Gently scramble the eggs, and cook for an additional 3–4 minutes, stirring frequently, until cooked to your liking. Remove from the heat and reserve.

Chorizo Breakfast Burrito Assembly

Warm a burrito-size tortilla, then add scrambled eggs, chorizo, and the crispy potato–poblano–onion mix down the center, leaving room at the sides. Top with shredded Monterey Jack, cilantro, salsa, sour cream or Mexican crema, a squeeze of lime, and any other desired toppings.
Arrange the filling in a strip across the center. Fold the left and right sides over the filling, then fold the edge closest to you up over the filling and roll forward tightly into a burrito. Finish seam-side down. Repeat with the remaining burritos.
Optional but recommended: toast the burritos seam-side down in the same skillet over medium-low heat with a thin film of oil. Cook 2–3 minutes per side, until golden and lightly crisped.

Notes

Pre-Cooked Potato Tips:

Bake potatoes whole a day ahead of time (40–50 min at 400°F, until tender), then chill overnight. Cold, cooked potatoes brown fast, so they crisp up in about 5–8 minutes instead of taking 15 to 20 minutes to finish.

Make-ahead & Storage:

Let burritos cool completely before wrapping to prevent steaming/sogginess. Wrap in parchment paper (preferred) or foil.

Fridge: 3–4 days
Freezer: Best within 2–3 months
Keep wet toppings (salsa, crema, hot sauce) on the side.

Reheating Notes:

Toaster Oven/Oven - From fridge: Bake at 425°F for 6–8 min (keep wrapped).
Toaster Oven/Oven - From frozen: Bake at 375°F for 10 min, then at 425°F for 4–5 min (keep wrapped). For extra crisp, unwrap for the last 1–2 min.

Microwave: If wrapped in foil, remove it (parchment is fine). Microwave 60–90 sec (fridge) or 2–3 min (frozen), flipping halfway; add 30 sec as needed. Optional: crisp in a skillet 1–2 min/side.

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