Loaded Chorizo Breakfast Burrito

This hearty Chorizo Breakfast Burrito has become my weekend tradition whenever we have family visiting. The combination of spicy chorizo, crispy potatoes, and fluffy eggs wrapped in a warm tortilla creates the perfect handheld breakfast that keeps everyone satisfied until lunch.

I first created these burritos when my brother visited with his hungry teenage sons. They devoured every bite and now specifically request these whenever they stay over. Even my picky niece gives these her stamp of approval.

Ingredients

• Chorizo pork sausage adds authentic Mexican flavor with its blend of paprika and garlic. Look for traditional Mexican chorizo rather than Spanish for the best texture in this recipe.
• Large eggs provide protein and creamy texture. Farm fresh eggs with vibrant orange yolks make a noticeable difference in flavor.
• Whole milk creates silky scrambled eggs. The fat content matters here for the best texture.
• Russet potatoes offer the perfect starchy base and crisp beautifully. Choose firm potatoes without green spots.
• Bell peppers add sweetness and color contrast. Use both red and green for the best flavor balance.
• Diced onion provides aromatic depth. Sweet onions work particularly well.
• Olive oil helps crisp the potatoes properly. A good quality oil makes a difference in flavor.
• Butter adds richness to the scrambled eggs. European style butter with higher fat content works wonderfully.
• Colby Jack cheese melts perfectly and adds creaminess. Freshly shredded cheese melts much better than pre shredded.
• Large flour tortillas hold everything together. Look for the burrito size variety for easy rolling.

Step-by-Step Instructions

Brown the Chorizo

Cook the chorizo in a large skillet over medium high heat for a full 10 to 12 minutes. This might seem long but developing those crispy brown bits is crucial for flavor. Break it into small pieces as it cooks to ensure even browning and better distribution in the final burrito. The chorizo is done when it develops a deep reddish brown color and slightly crispy edges.

Cook the Potato Mixture

Use the same skillet with its flavorful chorizo remnants and add olive oil. Toss in the diced potatoes, bell peppers, and onions, spreading them in an even layer. Allow them to cook undisturbed for 3 to 4 minutes before stirring to develop golden edges. Continue cooking for the full 15 to 20 minutes, stirring occasionally. The potatoes should be fork tender with crispy golden exteriors while the peppers and onions should be soft and slightly caramelized.

Prepare the Eggs

Whisk the eggs and milk vigorously for at least 30 seconds to incorporate air which creates fluffier eggs. Wipe the skillet clean to prevent brown bits from discoloring the eggs. Use medium low heat to prevent rubbery eggs. Add the butter and let it fully melt and coat the pan. Pour in the egg mixture and allow it to set slightly before using a rubber spatula to gently push from the edges toward the center. Continue this folding motion until eggs are just set but still glossy and moist.

Warm the Tortillas

The damp paper towel method steams the tortillas perfectly making them pliable enough to roll without tearing. Microwave only until warm and flexible about 15 to 30 seconds. Work with one tortilla at a time keeping the others covered to prevent them from drying out.

Assemble the Burritos

Place each warmed tortilla on a flat surface and arrange the fillings in the center making sure to leave a one inch border all around. Layer the ingredients starting with chorizo, then potatoes, eggs, and finishing with cheese. Distribute fillings evenly among all six tortillas. The cheese should go on top so it melts against the hot ingredients.

Roll the Burritos

Fold in the left and right sides of the tortilla first, then fold up the bottom edge over the filling. Use your fingers to tuck the filling in as you roll tightly upward until completely closed. A properly rolled burrito will be tight enough to hold together but not so tight that the filling bursts through the tortilla.

Crisp the Exterior

Heat a clean skillet with a tablespoon of olive oil until shimmering. Place the burritos seam side down first to seal them closed. Cook for 1 to 2 minutes per side or until golden brown and crispy. Watch carefully to prevent burning. The crisping step creates a textural contrast and helps hold the burrito together.

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The chorizo is truly the star ingredient here. I discovered authentic Mexican chorizo at a local carniceria and it completely transformed this recipe. My husband, who typically avoids spicy food, now specifically requests the chorizo version over any other breakfast option.

Freezing and Storage

These breakfast burritos are meal prep champions. After cooling completely, wrap each burrito individually in parchment paper, then aluminum foil to prevent freezer burn. Label with the date and store in freezer bags for up to 3 months. To reheat from frozen, remove the foil but keep the parchment paper and microwave for 2 minutes, then flip and heat for another 1 minute. For a crispy exterior, finish in a skillet with a little oil after microwaving.

Customization Options

The beauty of these burritos lies in their flexibility. For a lower carb option, reduce potatoes and add more bell peppers or substitute cauliflower rice. Vegetarians can replace chorizo with black beans seasoned with smoked paprika and cumin. Add a southwestern twist with corn, black beans, and cilantro. For extra decadence, include avocado slices or guacamole, though I recommend adding these fresh rather than freezing. Adjust the heat level by selecting mild or spicy chorizo or adding hot sauce to taste.

Serving Suggestions

Transform these burritos into a complete breakfast spread by serving alongside fresh fruit for a sweet contrast. A simple cabbage slaw with lime juice provides a refreshing crunch. Set out a toppings bar with salsa verde, pico de gallo, sour cream, and hot sauce for customization. For brunch gatherings, slice the burritos into pinwheels and serve as finger food alongside a pitcher of bloody marys or mimosas.

The History Behind Breakfast Burritos

The breakfast burrito represents the beautiful culinary fusion of Mexican and American traditions. While burritos originated in Mexico, the breakfast variant gained popularity in the Southwestern United States during the 1970s. New Mexico claims the invention of the breakfast burrito, with restaurants in Santa Fe first adding eggs and potatoes to traditional burritos. Today, these hearty morning meals have become a staple across American breakfast menus, with countless regional variations reflecting local ingredients and preferences.

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Recipe FAQs

→ Can I make these breakfast burritos ahead of time?

Absolutely! These burritos are perfect for meal prep. After assembly, let them cool completely, then wrap each burrito individually in plastic wrap and store in freezer bags. They'll keep for up to 3 months in the freezer. To reheat, remove the plastic wrap, cover with a paper towel, and microwave for 2-3 minutes or until heated through.

→ What can I substitute for chorizo if I want a milder flavor?

Regular breakfast sausage makes an excellent substitute if you prefer less heat. You could also use ground turkey or chicken sausage seasoned with paprika for a lighter option with similar flavor notes. For a vegetarian version, soyrizo or seasoned black beans would work well.

→ Do I need to fry the burritos after rolling them?

While the final frying step creates a deliciously crispy exterior and helps seal the burrito, it's optional. If you're short on time or prefer a softer texture, you can skip this step and enjoy the burrito as is, or simply warm it in the microwave for 1-2 minutes.

→ What toppings go well with these breakfast burritos?

These burritos pair wonderfully with fresh pico de gallo, guacamole, sour cream, or your favorite salsa. For added heat, try a drizzle of hot sauce or sliced jalapeños. Fresh cilantro, sliced avocado, or a squeeze of lime juice would also complement the flavors nicely.

→ Can I add other vegetables to the filling?

Definitely! This burrito filling is very adaptable. Consider adding spinach, kale, mushrooms, zucchini, or corn to increase the vegetable content. Just be sure to cook any additional vegetables until tender and drain off excess moisture to prevent soggy burritos.

→ What's the best way to dice potatoes evenly?

For evenly diced potatoes, start with clean, peeled russet potatoes. Cut them in half lengthwise, then place the flat side down on your cutting board for stability. Slice into planks of your desired thickness, then cut those planks into strips, and finally cut across the strips to create cubes. Aim for pieces about 1/4-inch in size for quick, even cooking.