Recipe: At Home Breakfast Burrito with Chorizo, Egg, & Potatoes

Recipe: At Home Breakfast Burrito with Chorizo, Egg, & Potatoes Delicious, fresh and tasty.

Breakfast Burrito with Chorizo, Egg, & Potatoes. A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure! Take a basic bean-and-cheese burrito, then turn it into breakfast.

Breakfast Burritos with Chorizo and Eggs Recipe.

Mexican chorizo is made with fresh pork while Spanish chorizo is made with smoked pork.

Heat the oil in a large skillet over medium heat.

You can have Breakfast Burrito with Chorizo, Egg, & Potatoes using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Breakfast Burrito with Chorizo, Egg, & Potatoes

1. You need 2 of large flour tortillas.

2. You need 3 teaspoons of avocado oil (or vegetable, coconut, etc).

3. It’s 1/2 lb of Mexican cheese blend.

4. It’s 1 lb of frozen diced potatoes or homemade diced potatoes.

5. You need 1 lb of ground chorizo (not links unless taking fresh chorizo out of lining links).

6. You need 6 of eggs.

7. It’s 2 teaspoons of chipotle seasoning.

8. Prepare 1 teaspoon of chili powder.

9. You need to taste of Hot sauce.

10. It’s to taste of Salt and pepper.

Add the onion and sauté until translucent.

Add the two cloves of garlic, jalapeño, and pinch of salt and fresh pepper.

Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).

Serve with more sour cream and hot sauce.

Breakfast Burrito with Chorizo, Egg, & Potatoes instructions

1. Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered..

2. While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink..

3. Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted..

4. Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked..

5. Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook..

6. Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. Its easier to fold that way..

7. Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top..

8. Optional - grill on a skillet!.

9. Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese..

10. Add side of potatoes, and enjoy!.

Either way, these chorizo, potato, and egg breakfast burritos will be good as tacos, nachos, or just straight out of the skillet for a lower carb breakfast.

The breakfast burrito becomes extra-hearty via roasted potatoes, crumbled Mexican chorizo, soft-scrambled eggs, and cheese.

Optional hearty add-ons: ripe avocado slices and a drizzle of crema (Mexican sour cream).

Game plan: Make up a batch of Roasted Tomato Salsa before you begin.

Don't fret if you don't have access to authentic chorizo.