Breakfast Chorizo Burrito
Breakfast Chorizo Burritos made with scrambled eggs, homemade chorizo, crispy potatoes, onions and melty cheese, all rolled up in a soft flour tortilla. The perfect grab and go breakfast and they freeze well too!
Servings 8 medium burritos
Calories 354kcal
Ingredients
- 1 large potato in small cubes.
- 1 to 2 tablespoons olive oil
- 6 ounces raw Mexican chorizo see note section
- ¼ cup chopped white or yellow onion
- 1 large jalapeño seeds removed and chopped.
- 4 large eggs
- salt and pepper to taste
- ½ cup shredded cheese (oaxaca, monterey jack or mozzarella).
- 8 medium flour tortillas or 4 large ones.
Instructions
Cook the potatoes
- In a mixing bowl, toss the cubed potatoes with olive oil, salt, and pepper to taste. Make sure the potatoes are evenly coated.
- In Air Fryer: Set your air fryer to 400°F (200°C) and allow it to preheat for a few minutes. Place the seasoned cubed potatoes in the air fryer basket in a single layer. If your air fryer is small, you may need to do this in batches to avoid overcrowding. Cook for about 15-20 minutes.
- In Skillet: Heat a large skillet over medium-high heat. Add a tablespoon of cooking oil and let it heat up. Once it's hot, add the potatoes in a single layer. Let the potatoes cook without stirring for about 5-7 minutes or until they develop a golden crust on one side. Then, flip the potatoes and cook for another 5-7 minutes, or until they're crispy and cooked through.
- Transfer the potatoes to a plate lined with paper towels to remove excess oil.
Cook the chorizo and eggs
- In a large skillet over medium-high heat, crumble and cook the Mexican chorizo until it's halfway cooked through. Use a spatula to break it into smaller pieces as it cooks. This should take about 3-4 minutes.
- Add the chopped onions and jalapeño and mix evenly. Cook for another 3 to 4 minutes until the chorizo is cooked through. Add the fried potatoes and mix to integrate.
- While the chorizo is cooking, whisk the eggs in a bowl and season with salt and pepper to taste.
- Pour the eggs into the skillet with the chorizo and sautéed veggies. Cook over medium-low heat, stirring occasionally, until the eggs are just set but still slightly moist. This should take about 2-3 minutes. Remove the skillet from heat.
Assemble the burritos
- Warm the flour tortillas on a comal or skillet then lay out on a clean surface. In the center of each tortilla, add a portion of the chorizo and scrambled eggs mixture. Then sprinkle shredded cheese over the top.
- Fold and Roll: To fold your burrito, start by folding in the sides. Then, fold the bottom part up over the fillings and tuck it in snugly. Roll up the tortilla from the bottom to create your burrito.
- Serve Hot: Place the breakfast chorizo burritos seam-side down to keep them closed. You can serve them just like this, or if you prefer a crispier burrito, you can heat a clean skillet over medium heat, add a bit of oil, and lightly sear the burrito on each side until golden brown.
- Add Toppings: Feel free to garnish your breakfast chorizo burrito with your favorite toppings. Salsa, sour cream, avocado slices, and hot sauce are popular choices.
Notes
- Chorizo: preferably use homemade chorizo. If using the store bought kind, drain all of the fat from the pan after it's cooked and before adding the rest of the ingredients.
Nutrition
Serving: 1large burrito | Calories: 354kcal | Carbohydrates: 45g | Protein: 32.2g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 110mg | Fiber: 4.8g