Chorizo Breakfast Burrito (Print Format)
A spicy chorizo wrap with eggs, potatoes, and cheese for a satisfying start to your morning.
# Ingredients:
→ Main Ingredients
01 -
1 pound chorizo pork sausage
02 -
1/4 cup olive oil
03 -
4 cups russet potatoes, diced into 1/4 inch pieces
04 -
1/2 cup red bell pepper, diced
05 -
1 small onion, diced
06 -
1/2 cup green bell pepper, diced
07 -
2 teaspoons salt, divided
08 -
1/2 teaspoon black pepper
09 -
6 large eggs or 8 medium eggs
10 -
1/4 cup milk
11 -
2 tablespoons butter
12 -
3 cups shredded cheese (e.g., Colby Jack)
13 -
6 burrito-size flour tortillas
# Steps:
01 -
Heat a large skillet over medium-high heat, add ground chorizo, and cook for 10-12 minutes, breaking it up as it cooks. Remove to a plate and set aside.
02 -
Add 1/4 cup olive oil to the same skillet. Add diced potatoes, red bell peppers, onions, and green bell peppers. Cook for 15-20 minutes or until potatoes are fork-tender. Season with 1 teaspoon of salt and black pepper. Remove to a plate and set aside.
03 -
In a medium bowl, whisk together eggs and milk until combined. Wipe the skillet clean with a paper towel and heat it over medium-low heat. Add butter and let it melt, then add the egg mixture. Use a rubber spatula to gently push the eggs around until they are cooked and set. Season with remaining salt and pepper. Turn off heat and set aside.
04 -
Place flour tortillas between two damp paper towels and microwave for 15-30 seconds to soften.
05 -
Lay out tortillas and evenly divide the chorizo, cooked vegetables, scrambled eggs, and shredded cheese across them. Fold the sides in, then roll the burritos tightly, tucking as you go.
06 -
Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and place a few burritos in the skillet. Fry for 1-2 minutes per side until lightly crispy.
07 -
Serve warm with Pico de Gallo or salsa on the side.
# Tips:
01 -
To ensure burritos have the best texture, don't overfill them. Keep ingredients balanced for clean rolling.