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Chorizo Potato Breakfast Burritos
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5 from 3 votes

Chorizo Potato Breakfast Burritos

Chorizo Potato Breakfast Burritos are hearty breakfast burritos made with pork chorizo, onion, bell pepper, and potatoes - they are the perfect start to your day!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 6 burritos
Calories: 706kcal

Ingredients

  • 16 ounces chorizo casings removed
  • 2 tablespoon oliveoil
  • ½ white onion diced
  • ½ red bell pepper stem and seeds removed, diced
  • 3 Yukon gold potatoes diced into small pieces, about ½”
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic minced
  • 8 large eggs
  • 3 tablespoon milk
  • 2 tablespoon butter
  • ½ cup shredded Cheddar cheese
  • 6 large burrito tortillas
  • 1 avocado, sliced
  • sour cream and salsa for serving

Instructions

  • In a large skillet, cook the chorizo over medium-high heat, breaking it up into small pieces as it cooks. 
  • Once cooked, transfer to a plate.
  • In the same skillet, add the olive oil to any remaining chorizo grease.
  • Add the onion, bell pepper, and potatoes, and season with salt and pepper.
  • Cook until vegetables are softened, stirring every couple of minutes, about 10-12 minutes. 
  • Add the garlic and cook one more minute.
  • In a medium bowl, add the eggs and milk, and whisk to combine.
  • Add the butter to a medium non-stick skillet over medium-low heat.
  • Add the eggs and cook, stirring occasionally, until fully cooked and scrambled.
  • Next, assemble the breakfast burritos.
  • Warm up the tortillas by placing them on a plate, cover with a damp paper towel, and microwave for 30 seconds.  Microwave an additional 15 seconds, if necessary.  Tortillas are easier to roll if they are warm. 
  • Lay out each tortilla and fill with scrambled eggs, chorizo, potatoes, cheese, and avocado slices.
  • The amount of each component that you add to one burrito is up to you and dependent upon the size of your tortillas.  You’ll want to add it all to the closest ⅓ of the tortilla and then roll the tortilla once, fold in the sides, and then roll the burrito the rest of the way. 
  • Serve topped with sour cream and salsa. 
  • Enjoy!

Notes

  • To freeze: wrap each burrito in plastic wrap and then foil. Freeze for up to 3 months.
  • To reheat: Ideally, let thaw overnight and then defrost at 50% power in 30 second increments until the center is warmed through.
  • To make these extra yummy and a little crispy on the outside, heat a cast iron pan over medium-high heat. Once hot, add the burritos and cook for 2-3 minutes on each side, pressing the burrito down into the pan to get as much of each side golden. 

Nutrition

Calories: 706kcal | Carbohydrates: 50g | Protein: 28g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 801mg | Potassium: 711mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1088IU | Vitamin C: 34mg | Calcium: 205mg | Iron: 5mg