Chorizo Breakfast Burrito (Print Version)
# Ingredients:
→ Protein
01 -
1 lb chorizo pork sausage
02 -
6 large eggs
03 -
¼ cup whole milk
→ Vegetables
04 -
4 cups russet potatoes, diced small
05 -
½ cup red bell pepper, diced
06 -
½ cup green bell pepper, diced
07 -
1 small onion, diced
→ Seasonings & Fats
08 -
¼ cup olive oil
09 -
2 tbsp butter
10 -
2 tsp salt, divided
11 -
½ tsp black pepper
→ Assembly
12 -
3 cups Colby Jack cheese, shredded
13 -
6 large flour tortillas
# Instructions:
01 -
Heat a large skillet over medium-high heat and add the chorizo. Cook for 10-12 minutes, breaking it up with a spoon as it cooks, until it's nicely browned and crispy. Transfer to a plate and set aside.
02 -
Add the olive oil to the same skillet, then toss in the diced potatoes, red and green bell peppers, and onion. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and golden. Season with 1 teaspoon of salt and the black pepper. Transfer to another plate.
03 -
In a bowl, whisk together the eggs and milk until well combined. Wipe out the skillet and heat it over medium-low heat. Add the butter and let it melt, then pour in the eggs. Using a rubber spatula, gently push the eggs around until they're just set and fluffy. Season with the remaining salt and pepper, then remove from heat.
04 -
Place the tortillas between two damp paper towels and microwave for 15-30 seconds to make them soft and pliable for rolling.
05 -
Lay out the warm tortillas and divide the chorizo, potato mixture, and scrambled eggs evenly among them. Top each with a generous amount of shredded cheese.
06 -
Fold in the sides of each tortilla, then roll tightly from the bottom up, tucking the filling in as you go to create neat, compact burritos.
07 -
Heat a clean skillet over medium-high heat with a tablespoon of olive oil. Place the burritos seam-side down and cook for 1-2 minutes per side until golden and slightly crispy. Serve hot with pico de gallo or your favorite salsa!
# Notes:
01 -
These hearty breakfast burritos are perfect for meal prep and freeze beautifully for quick morning meals.
02 -
The chorizo adds amazing spicy flavor, but you can substitute with regular breakfast sausage if you prefer milder heat.
03 -
Crisping the burritos in the skillet gives them a golden exterior and helps seal in all the delicious fillings.
04 -
To freeze: wrap each burrito individually in plastic wrap and store in freezer bags for up to 3 months.
05 -
You can skip the final frying step and just heat them in the microwave for 1-2 minutes if you prefer.