Go Back
Mexican Breakfast Burritos

Mexican Breakfast Burritos Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
  • 8 oz fresh Mexican chorizo, casings removed
  • 1/2 medium yellow onion, diced
  • 1/2 green bell pepper, diced
  • 8 large eggs, beaten
  • 1/4 tsp kosher salt
  • 4 large flour tortillas, burrito-size
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup salsa, for serving
  • Sour cream, optional

Method
 

  1. Heat oil in a large nonstick skillet over medium-high. Add potatoes in a single layer, season lightly, and cook until golden and crisp, about 10 minutes, stirring after the first 4 minutes.
  2. Push potatoes aside, add chorizo, onion, and bell pepper. Cook, breaking up chorizo, until browned and vegetables soften, about 5 minutes. Stir everything together.
  3. Reduce heat to medium-low, pour in eggs and salt, and gently fold until just set but still glossy, 2 to 3 minutes. Remove from heat.
  4. Warm tortillas, fill with the egg mixture, top with cheese and salsa, then fold and roll tightly. Slice in half and serve immediately.

Notes

If your tortillas are right out of the fridge, warming them first makes a big difference. A quick pass in a dry skillet loosens them up so they fold without cracking. For extra-crispy potatoes, give them space in the pan. Overcrowding turns the browning into steaming.