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Chorizo Breakfast Burrito

Chorizo Breakfast Burritos Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh Mexican chorizo
  • 2 medium russet potatoes (about 12 oz)
  • 1 small yellow onion
  • 6 large eggs
  • 2 tbsp unsalted butter
  • ½ cup shredded Monterey Jack or cheddar cheese
  • 4 large flour tortillas (burrito size)
  • Vegetable oil
  • Salt and black pepper

Method
 

  1. Brown the chorizo in a skillet over medium-high heat until crisp, 8 to 10 minutes, then remove to a plate.
  2. Add oil if needed, then fry the diced onion and potatoes in the same pan until golden and tender, 10 to 12 minutes. Wipe the skillet clean.
  3. Whisk eggs with salt and pepper, melt butter in the skillet over medium heat, and gently scramble until just set, about 3 minutes.
  4. Warm the tortillas, then layer chorizo, potatoes, eggs, and cheese down the center of each one.
  5. Fold sides in, roll tightly, and toast the burritos seam side down in a lightly oiled skillet until crisp, 1 to 2 minutes per side. Slice and serve.

Notes

If your chorizo releases a lot of fat, spoon off all but a thin coating before frying the potatoes so they don’t become greasy. You can halve the recipe for two large burritos; cook the same way but cut the batch.