Description
Savor this quick & hearty Chorizo Breakfast Burrito filled with spicy sausage, fluffy eggs, and tender potatoes for the perfect morning treat!
Ingredients
Scale
- 8 oz Mexican chorizo, casing removed
- 1 lb russet potatoes (about 2 medium), diced into ¼-inch cubes
- 6 large eggs
- ¼ cup milk
- 4 large (10-inch) flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ medium onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: salsa, sour cream, sliced avocado, chopped cilantro, hot sauce
Instructions
- Dice potatoes and place in cold salted water. Bring to a boil and cook for 3-4 minutes until slightly tender. Drain thoroughly and pat dry with paper towels.
- Cook chorizo in a large skillet over medium heat, breaking it up with a wooden spoon, for 5-7 minutes until fully cooked. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pan.
- Increase heat to medium-high. Add par-boiled potatoes and oil to the pan with chorizo fat. Cook undisturbed for 3-4 minutes, then add onions and continue cooking for about 5 minutes until potatoes are crispy. Add garlic in the last 30 seconds.
- In a separate bowl, whisk eggs, milk, salt, and pepper. Cook in another skillet over medium-low heat, gently folding until just set but still slightly moist, about 2-3 minutes.
- Warm tortillas briefly. Place one on a flat surface and layer with ¼ of the eggs, potato-onion mixture, chorizo, and cheese.
- Fold in the sides of the tortilla, then fold up the bottom over the filling and continue rolling upward. For a crispy exterior, place seam-side down in a dry skillet for 1-2 minutes per side.
- Serve immediately with optional toppings, or wrap in foil for storage.