Description
These hearty and flavorful Chorizo Breakfast Burritos feature crispy roasted potatoes, spicy chorizo, soft cheesy scrambled eggs, and melty Monterey Jack cheese, all wrapped in a warm tortilla. Perfect for make-ahead breakfasts and busy mornings!
Ingredients
Scale
- 1 lb petite red or Yukon gold potatoes, diced into 1/2-inch cubes
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 1 lb Mexican chorizo
- 12 large eggs, whisked
- 1/2 cup shredded cheddar cheese
- 3/4 cup Monterey Jack cheese or pepper jack cheese
- 6 burrito-sized flour tortillas
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 425°F. Spread potatoes on a baking sheet. Drizzle with olive oil, salt, smoked paprika, garlic powder, and pepper. Roast for 30-35 minutes until golden brown.
- In a skillet over medium-high heat, cook the chorizo until fully cooked. Drain on a paper towel-lined plate.
- Reduce heat to medium-low. Pour whisked eggs into the skillet, season with remaining salt and pepper. Gently cook until soft and set. Sprinkle with cheddar cheese and stir until melted.
- Warm tortillas in the microwave for 20 seconds each.
- Assemble burritos: layer Monterey Jack cheese, roasted potatoes, cheesy eggs, and chorizo. Roll tightly, folding in the sides.
- Wrap in foil and bake at 425°F for 10 minutes. Serve with sour cream and hot sauce if desired.
Notes
- For freezer storage: Wrap burritos tightly in foil and freeze for up to 3 months. Reheat at 425°F for 20-25 minutes or microwave for 2-3 minutes.
- Customize with veggies like spinach or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Mexican-American