Description
Breakfast Burritos with Potatoes and Chorizo are a hearty and satisfying way to start your day. This Southwestern-inspired recipe combines spicy chorizo, crispy potatoes, fluffy scrambled eggs, and melted cheese wrapped in a warm tortilla. Perfect for busy mornings or leisurely brunches, these burritos are customizable and portable.
Ingredients
Units
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- Main Ingredients:
- 8 ounces Mexican chorizo, casings removed
- 2 medium potatoes, peeled and diced
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 1/2 cup shredded cheese (Cheddar, Monterey Jack, or your choice)
- 4 large flour tortillas
- Optional Toppings:
- Salsa
- Avocado
- Sour cream
- Hot sauce
- Chopped cilantro
Instructions
- Cook the Chorizo:
Heat a skillet over medium heat. Add chorizo and cook, breaking it into small pieces, until browned and fully cooked (about 5-7 minutes). Drain excess grease and set aside. - Prepare the Potatoes:
Using the same skillet, add diced potatoes. Add more oil if needed to prevent sticking. Cook over medium heat, stirring occasionally, until crispy on the outside and tender on the inside (10-12 minutes). Season with salt and pepper and set aside. - Scramble the Eggs:
In a bowl, whisk together eggs, milk, salt, and pepper. Heat oil in the skillet, pour in the egg mixture, and gently stir until the eggs are scrambled and just set. - Assemble the Burritos:
Warm tortillas in a skillet or microwave until pliable. Layer each tortilla with cooked chorizo, potatoes, scrambled eggs, and shredded cheese. Add optional toppings like salsa or avocado if desired. - Wrap the Burritos:
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom. For a toasted finish, place the burritos in a skillet and toast for 1-2 minutes on each side. - Serve and Enjoy:
Serve immediately or refrigerate for up to three days. These burritos can also be wrapped in foil for easy storage and reheating.