Chorizo Breakfast Burrito

There is something unbeatable about waking up to a warm Chorizo Breakfast Burrito packed with spicy sausage, crisp potatoes, fluffy eggs, melting cheese, and colorful peppers. It is filling enough to fuel your morning or wrap up for an on-the-go breakfast everyone gets excited about.

Ingredients

• Chorizo pork sausage: brings a smoky spicy flavor you cannot fake buy fresh from your butcher for the best taste
• Russet potatoes: give hearty substance dice them small for quick crisping in the pan
• Red bell pepper and green bell pepper: add sweetness and color pick firm peppers with glossy skin
• Small onion: brings mild savoriness choose fragrant and heavy onions for freshness
• Olive oil: ensures even cooking with rich mouthfeel quality extra virgin adds more depth
• Salt and black pepper: season all the layers use flaky or kosher salt for better control
• Large eggs: whisk up fluffy I prefer free range for their brighter yolks
• Milk: makes scrambled eggs more tender whole milk yields richer results
• Butter: gives scrambled eggs silky texture real butter is best for taste
• Shredded cheese: I love Colby Jack for its meltability and mild kick shred your own for best texture
• Burrito size flour tortillas: hold everything together go for soft pliable tortillas that bend easily

Step-by-Step Instructions

Brown the Chorizo:

Cook ground chorizo in a large skillet over medium high heat for about twelve minutes breaking it up with a spatula until it is cooked through and slightly caramelized this brings out its full flavor

Sauté the Veggies and Potatoes:

Pour olive oil into the skillet add diced potatoes red and green bell peppers and onion cook stirring frequently for fifteen to twenty minutes until potatoes are fork tender and edges start to brown sprinkle in half the salt and all the pepper to season well set mixture aside

Prepare the Eggs:

Whisk eggs and milk together in a medium bowl until fully blended this ensures extra fluffy results

Scramble the Eggs:

Wipe out the skillet set to medium low heat melt butter then pour in eggs gently push eggs around with a soft spatula until just set and barely glossy season with the rest of the salt then slide off the heat so they stay moist

Warm the Tortillas:

Stack tortillas between two barely damp paper towels and microwave for up to thirty seconds this keeps them soft and easy to roll without tearing

Assemble the Burritos:

Spoon equal portions of potatoes pepper chorizo and eggs down the center of each tortilla top with shredded cheese

Roll the Burritos:

Fold both sides of each tortilla inwards then roll tightly away from you tucking as you go so all fillings are secured inside

Sear for a Crispy Finish:

Heat a little olive oil in the skillet on medium high and place burritos seam down fry one to two minutes flip and cook the opposite side until golden and slightly crisp

Serve:

Cut in half and pair with salsa or fresh Pico de Gallo for the perfect finish

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I always look forward to the chorizo the most as it infuses every bite with deep savory spice reminding me of family breakfasts that woke up the whole house with delicious smells

Storage Tips

These burritos are ideal for meal prep If you make extra wrap each cooked burrito tightly in foil and store in the fridge for up to three days For freezing cool burritos completely wrap in foil and seal in a freezer bag Reheat in the oven or microwave until fully warmed through for a grab and go meal anytime

Ingredient Substitutions

You can swap turkey chorizo for a lighter option or use soyrizo for a plant based version Cheddar or Monterey Jack also melt beautifully in place of Colby Jack If russet potatoes are not on hand try sweet potatoes for a slightly sweet twist

Serving Suggestions

Serve your burritos hot with sides like guacamole sliced avocado or a tangy slaw Try topping with sour cream or your favorite salsa These shine at brunch paired with coffee and fresh fruit

A Bit of Burrito History

Breakfast burritos have their roots in the Southwest where robust flavors and fillings have fed generations Chorizo brings a Spanish Mexican influence that is now a breakfast favorite across the US

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Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute chorizo with another sausage like spicy Italian or even breakfast sausage for a milder flavor.

→ How can I make these ahead of time?

Assemble the burritos, wrap individually, and refrigerate. Reheat in a skillet or microwave before serving.

→ What cheese works best in this dish?

Colby jack melts well and adds a creamy texture, but cheddar, Monterey jack, or pepper jack are great alternatives.

→ Are these burritos freezer-friendly?

Absolutely! Wrap cooled burritos in foil or plastic and freeze. Thaw overnight and reheat before enjoying.

→ What toppings pair well with these burritos?

Try salsa, pico de gallo, sour cream, avocado slices, or hot sauce for a flavorful finish.

→ Can I make these vegetarian?

Omit the chorizo and use plant-based sausage or additional vegetables for a tasty meat-free option.