Chorizo Breakfast Burritos wrap crisp pork chorizo, golden potato-pepper hash, soft scrambled eggs, and Colby Jack inside six large flour tortillas. A quick skillet finish seals each seam and adds a lightly crisp exterior.
The recipe makes exactly 6 burritos. Preparation takes 10 minutes, cooking takes 30 minutes, and the listed total is 40 minutes. Chorizo cooks 10–12 minutes, vegetables take 15–20 minutes, and rolled burritos crisp 1–2 minutes per side.
Chorizo Breakfast Burrito Ingredients
Use 1 lb chorizo pork sausage, 6 large eggs, ¼ cup whole milk, 4 cups small-diced russet potatoes, ½ cup each diced red and green bell pepper, and 1 small diced onion.
Cook with ¼ cup olive oil and 2 tablespoons butter. Season with 2 teaspoons salt, divided, and ½ teaspoon black pepper. Finish with 3 cups shredded Colby Jack and exactly 6 large flour tortillas.
If you enjoy this recipe, you may also like Copycat McDonalds Steak Egg Cheese.
How to Make Chorizo Breakfast Burritos
- Brown chorizo over medium-high for 10–12 minutes, then set aside.
- Add olive oil, potatoes, both peppers, and onion. Cook 15–20 minutes, then season with 1 teaspoon salt and pepper.
- Whisk six eggs with ¼ cup milk. Scramble in 2 tablespoons butter over medium-low, using remaining salt and pepper.
- Warm six tortillas between damp paper towels for 15–30 seconds.
- Divide chorizo, potatoes, eggs, and 3 cups cheese among them and roll tightly.
- Crisp seam-side down in a clean oiled skillet for 1–2 minutes per side.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Brown One Pound of Chorizo
Cook Four Cups of Potatoes
Brown the Vegetable Mixture
Whisk Six Eggs with Whole Milk
Scramble Gently in Butter
Warm Exactly Six Tortillas
Divide Four Fillings Evenly
Roll and Crisp One to Two Minutes per Side
Serve and Store the Six Burritos
Plan an Even Six-Burrito Assembly
Conclusion
Brown 1 lb chorizo for 10–12 minutes. Cook 4 cups potatoes, red and green peppers, and onion in olive oil for 15–20 minutes; season with 1 teaspoon salt and pepper. Whisk six eggs with ¼ cup milk and scramble in 2 tablespoons butter with remaining salt. Warm six tortillas, divide chorizo, vegetables, eggs, and 3 cups Colby Jack, roll, and crisp 1–2 minutes per side.
Frequently Asked Questions
- → How many burritos does the recipe make?
It makes exactly six breakfast burritos.
- → How long should the chorizo cook?
Cook it over medium-high heat for 10–12 minutes until browned and crisp.
- → How are the tortillas softened?
Warm all six between damp paper towels in the microwave for 15–30 seconds.
- → How long should rolled burritos crisp?
Cook them seam-side down for 1–2 minutes, then another 1–2 minutes on the second side.