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Chorizo & Potato Breakfast Burritos

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40min

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6 servings

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These hearty and flavorful chorizo and potato breakfast burritos are a perfect way to start your day. Spicy chorizo sausage is combined with crispy potatoes, scrambled eggs, and melted cheddar cheese, then wrapped in warm flour tortillas. These satisfying burritos can be enjoyed immediately or frozen for a quick and easy breakfast on busy mornings.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

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1
Cook the chorizo

Remove the chorizo sausage from its casing and crumble it into a large skillet. Cook over medium heat, stirring occasionally, until the chorizo is browned and cooked through, about 8-10 minutes. Remove the chorizo from the skillet and set aside.

2
Prepare the potatoes

Wash and dice the potatoes into 1/2-inch cubes. Finely chop the onion.

3
Cook the potatoes

In the same skillet, heat the olive oil over medium heat. Add the diced potatoes and chopped onion. Season with salt and black pepper. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 15-20 minutes.

4
Scramble the eggs

In a separate bowl, whisk the eggs until well beaten. Pour the eggs into the skillet with the potatoes and cook, stirring frequently, until the eggs are scrambled and cooked through.

5
Assemble the burritos

Warm the flour tortillas in the microwave or on a griddle. Divide the chorizo, potato and egg mixture, and shredded cheddar cheese evenly among the tortillas. Fold the sides of each tortilla over the filling, then roll up tightly to form a burrito.

6
Serve or freeze

Serve the chorizo and potato breakfast burritos immediately, or wrap them individually in plastic wrap and freeze for up to 1 month. To reheat, remove the plastic wrap and microwave for 1-2 minutes, or until heated through.

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