Chorizo Breakfast Burrito

Golden roasted potatoes, creamy scrambled eggs, rich melted cheese, and seasoned Mexican chorizo combine to create a flavorful and filling chorizo breakfast burrito. Wrapped in a soft flour tortilla and finished with a sprinkle of fresh herbs, this breakfast burrito delivers bold flavor and a satisfying texture from the first bite to the last.

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Course: Breakfast

Cuisine: Mexican

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 800kcal

Author: Liora

Ingredients

1 lb petite red or Yukon gold potatoes cut into ½-inch cubes
1 tablespoon olive oil
1 teaspoon kosher salt divided
1 teaspoon smoked paprika
½ teaspoon garlic powder
Black pepper to taste
1 lb Mexican chorizo
12 large eggs whisked
½ cup freshly shredded cheddar cheese
¾ cup Monterey Jack or pepper jack cheese
6 large burrito-size flour tortillas gluten-free or grain-free if needed
Fresh chopped parsley and/or cilantro for serving

Instructions

Roasting the potatoes: Preheat the oven to 425°F. Spread the diced potatoes in a single layer on a baking sheet. Drizzle with olive oil and season with half of the salt, smoked paprika, garlic powder, and black pepper. Roast for 30–35 minutes until golden brown and fork-tender. Crispy potatoes give these breakfast burritos great texture.
Cooking the Mexican chorizo: Brown the Mexican chorizo in a skillet over medium-high heat, breaking it apart as it cooks. Make sure it is fully cooked with no pink remaining. Transfer to a paper towel-lined plate and drain most of the excess grease, leaving a small amount in the pan for flavor.
Preparing the eggs: Lower the heat to medium-low and pour the whisked eggs into the skillet. Season with the remaining salt and a little black pepper. Let the eggs cook gently. As they begin to set, lift the edges so the uncooked egg can flow underneath. Sprinkle cheddar cheese on top and cook just until melted and the eggs are soft. Avoid overcooking, as the eggs will continue to cook when reheated inside the chorizo breakfast burrito.
Assembling the breakfast burritos: Warm each tortilla for about 20 seconds to make folding easier. Add Monterey Jack or pepper jack cheese to the center, then layer with roasted potatoes, scrambled eggs, and cooked Mexican chorizo. Sprinkle fresh parsley or cilantro on top.
Baking for best results: Wrap each burrito tightly in foil and place in the oven at 425°F for about 10 minutes. This helps melt the cheese and blend the flavors inside the tortilla.
Make-ahead option: These breakfast burritos can be wrapped in foil and stored in a freezer bag. Reheat directly from frozen in the oven at 425°F for about 20 minutes, or unwrap and microwave for 1–2 minutes until heated through.
Storage tip: If storing in the refrigerator, allow the burritos to cool completely. Wrap tightly and keep in an airtight container for up to 3–4 days. Reheat before serving to enjoy a warm and satisfying chorizo breakfast burrito.

Notes

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition