Crispy Potato and Chorizo Breakfast Burritos

Crispy Potato and Chorizo Breakfast Burritos are deliciously flavorful and filling! Fluffy scrambled eggs, sautéed red pepper and jalapeños, chorizo, crispy potatoes and cheese rolled into soft flour tortillas that gets quickly toasted in a hot skillet.

This recipe yields 4 burritos.

Course Breakfast & Brunch

Cuisine Mexican, Tex Mex

Keyword breakfast, breakfast burritos, chorizo, cinco de mayo

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 821

Author Laurie McNamara

Ingredients

FOR THE POTATOES:

16 ounces russet potatoes diced
1 tablespoon avocado oil or extra light olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

FOR THE CHORIZO:

2 teaspoon avocado oil or extra light olive oil
1/2 pound bulk chorizo
1/2 yellow onion diced small
1/2 cup red bell pepper diced small
1 medium jalapeño finely diced, seeds and ribs removed for less heat

FOR THE EGGS:

8 large eggs beaten
2 tablespoons butter
1 pinch kosher salt
freshly ground black pepper

FOR THE BURRITOS:

4 large burrito-size tortillas
1 cup cheddar jack cheese shredded
nonstick spray ghee oil or avocado oil

US Customary - Metric

Instructions

MAKE THE POTATOES:

Preheat your oven to 400°F (or 200°C).
Line a large, rimmed baking sheet with parchment. Add the diced russet potatoes and season with kosher salt, freshly ground black pepper, garlic powder, onion powder and paprika. With your impeccably clean hands, toss well to coat.
Spread in an even layer and bake for 18 to 20 minutes. Remove and set aside.

MAKE THE CHORIZO MIXTURE:

While the potatoes are in the oven, in a 10-inch skillet, add avocado oil and chorizo. Use a spatula to break up the chorizo and cook until fully cooked, deeply golden brown and crispy. About 12 minutes.
Drain and discard any fat that has accumulated in the pan. Then add in the diced yellow onion, red bell pepper and jalapeño.
Once softened, remove off of the heat and set off to the side while you make the scrambled eggs.

MAKE THE SCRAMBLED EGGS:

In a large bowl or liquid measuring cup, crack and add in the eggs. Use a whisk to whip the eggs until thoroughly combined.
To a 10-inch skillet, add the butter and heat over medium to medium-low. Once melted, pour in the beaten eggs. Use a rubber spatula to scrape the eggs away from the bottom of the pan. Repeat this often until the eggs are cooked through. Season with kosher salt and freshly ground black pepper, then remove off of the burner and set aside.

BUILD YOUR BURRITOS:

Set up your burritos making station. Make sure you have the shredded cheese, scrambled eggs, potatoes and chorizo mixture nearby before beginning. Have a pan or griddle set up and preheated to medium/ medium-high heat.
Working with one burrito at a time, warm a tortilla in the microwave for 20 seconds.
Then top with 2 tablespoons shredded cheese, a few generous spoonfuls of scrambled eggs, 1/4 of the chorizo mixture, potatoes and another 2 tablespoons cheese.
Fold in the sides and tightly roll the burrito. Spray the preheated pan with nonstick spray and place the burrito seam-side facing down first to toast. Once golden, flip to brown on the second side. Remove and repeat with the remaining burritos.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition