Chorizo Breakfast Burrito Recipe: A Flavorful Morning Kickstart
Breakfast is more than just the first meal of the day; it’s a chance to set the tone for everything that follows. It can be energizing, comforting, and satisfying all at once, and nothing embodies these qualities quite like a breakfast burrito. The Chorizo Breakfast Burrito, in particular, is a hearty, flavorful choice that’s perfect for kickstarting your morning. Packed with crispy roasted potatoes, fluffy scrambled eggs, spicy chorizo sausage, and melty cheese all wrapped in a soft flour tortilla, this dish combines bold flavors, rich textures, and savory goodness. Whether you’re in the mood for a quick, satisfying meal or you’re looking to impress your family or friends with your cooking skills, this breakfast burrito has you covered.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Roasting, Sautéing, Scrambling
- Cuisine: Mexican, American
Ingredients
- 1 lb petite red or Yukon gold potatoes: These types of potatoes are perfect for roasting. Their naturally waxy texture ensures they hold their shape when diced, and they become delightfully crispy on the outside while remaining tender on the inside. The rich, earthy flavor of the potatoes provides the perfect base for the rest of the fillings in the burrito.
- 1 tablespoon olive oil: The olive oil helps the potatoes crisp up in the oven, giving them a golden, crispy exterior and a soft interior. It also adds a touch of richness to the dish without overpowering the other ingredients.
- 1 teaspoon kosher salt (divided): Salt is essential for enhancing the flavors of the ingredients. It helps bring out the natural sweetness of the potatoes and balances the richness of the cheese and eggs.
- 1 teaspoon smoked paprika: Smoked paprika adds a layer of warmth and depth to the potatoes. Its slightly smoky and earthy flavor is what gives this dish its unique twist, taking the potatoes from basic to bold.
- 1/2 teaspoon garlic powder: Garlic powder is a versatile seasoning that complements the savory flavors in the burrito. It gives the potatoes a subtle, aromatic note that pairs beautifully with the chorizo.
- Black pepper: A pinch of black pepper adds a mild heat and peppery warmth that enhances the overall flavor profile of the burrito. It helps balance the richness of the eggs and cheese while adding a bit of complexity.
- 1 lb Mexican chorizo: The chorizo is the star of this recipe. Its spicy, tangy, and savory flavor makes it a standout ingredient. The sausage infuses the entire dish with a bold, flavorful punch that contrasts wonderfully with the creaminess of the eggs and the crispy potatoes.
- 12 large eggs: The eggs are the foundation of the burrito’s filling. They are scrambled to perfection—fluffy, creamy, and soft. They serve as a neutral base that complements the stronger flavors of the chorizo and cheese.
- 1/2 cup freshly shredded cheddar cheese: Cheddar cheese adds a sharp, tangy flavor and melts beautifully into the eggs, creating a creamy texture that binds everything together.
- 3/4 cup Monterey Jack cheese or pepper jack cheese: Monterey Jack is a mild cheese with a smooth texture that complements the cheddar. If you prefer a little more heat, you can opt for pepper jack cheese, which adds both creaminess and a bit of spice.
- 6 large burrito-sized flour tortillas: The flour tortillas serve as the vessel for all the delicious fillings. Soft and pliable, they make it easy to wrap everything up. If you have dietary restrictions, you can use gluten-free or grain-free tortillas, such as those from Siete, which offer a similar texture.
- Fresh chopped parsley and/or cilantro: Fresh herbs like parsley and cilantro add a pop of color and brightness, giving the burrito a fresh, herbaceous finish that cuts through the richness of the other ingredients.
Instructions
1. Preheat the oven and prepare the potatoes
Start by preheating your oven to 425°F. While the oven heats up, take your diced potatoes and spread them out in a single layer on a large baking sheet. Drizzle the olive oil over the potatoes, ensuring they are evenly coated. Sprinkle them with 1/2 teaspoon of kosher salt, garlic powder, smoked paprika, and black pepper. Toss the potatoes to make sure the seasoning is well-distributed. Place the baking sheet in the oven and roast the potatoes for 30-35 minutes, stirring halfway through. The goal is for the potatoes to become fork-tender and golden brown, with a slightly crispy exterior. The smell of the roasted potatoes will fill your kitchen, creating an irresistible aroma that will have everyone eagerly awaiting breakfast.
2. Cook the chorizo
While the potatoes are roasting, move on to the chorizo. Heat a large skillet over medium-high heat and add the chorizo. Use a spatula to break up the sausage as it cooks. Stir occasionally, allowing the chorizo to brown evenly and release its oils. This will take about 6-8 minutes. Once the chorizo is fully cooked and no longer pink, transfer it to a paper towel-lined plate to drain any excess fat. Leave about 1 tablespoon of the rendered fat in the skillet, as it will add flavor to the eggs in the next step.
3. Scramble the eggs
Reduce the heat to medium-low and add the whisked eggs to the skillet with the chorizo fat. Sprinkle the eggs with the remaining 1/2 teaspoon of kosher salt and a bit of black pepper. Allow the eggs to cook for 1-2 minutes without stirring, until the edges begin to set. Once the edges start to firm up, gently pull them away from the sides of the skillet and let the uncooked eggs run underneath. This technique ensures the eggs cook evenly without becoming too dry. Sprinkle the freshly shredded cheddar cheese over the eggs and continue cooking for another 1-2 minutes until the cheese melts and the eggs are just cooked through but still soft and creamy. Remove the skillet from the heat and set the eggs aside.
4. Warm the tortillas and assemble the burritos
To make the burritos easier to roll, warm each tortilla individually in the microwave for about 20 seconds, or until they are soft and pliable. Begin assembling the burritos by placing a generous sprinkle of Monterey Jack cheese in the center of each tortilla. Then, add a layer of the crispy roasted potatoes, followed by the creamy scrambled eggs, and top with the cooked chorizo. Garnish with freshly chopped parsley or cilantro for an extra burst of flavor and freshness.
5. Wrap the burritos
Now comes the fun part—wrapping up your Chorizo Breakfast Burritos! To do this, fold in the sides of the tortilla over the filling, then fold the ends in. Carefully roll the tortilla forward, making sure the filling stays securely inside. For added convenience and to help the burritos hold their shape, you can wrap each one in foil.
6. Bake and serve
Preheat your oven to 425°F and place the wrapped burritos on a baking sheet. Bake for 10 minutes, or until the cheese has melted and the burritos are heated through. This final step ensures the cheese is gooey and the tortillas are slightly crispy. Once out of the oven, unwrap the burritos and serve hot, with a side of sour cream and hot sauce for those who like a little extra flavor.
Notes
- Potatoes: If you want a slightly sweeter flavor, consider using sweet potatoes instead of regular potatoes. For a more traditional option, hash browns or tater tots would also work well.
- Chorizo: If you don’t want to use pork, you can substitute the chorizo with chicken or turkey chorizo. Alternatively, you can use other types of spicy sausage, such as Italian sausage or even a veggie sausage if you’re looking for a vegetarian alternative.
- Cheese: Don’t hesitate to experiment with different cheeses. A blend of sharp cheddar, mozzarella, and provolone would give a different flavor profile. If you’re avoiding dairy, try using vegan cheese options that melt well.
- Tortillas: You can use any kind of tortilla, but flour tortillas are most commonly used for breakfast burritos. If you need a gluten-free option, look for grain-free tortillas or use lettuce wraps for a low-carb version.