Chorizo Breakfast Burritos (Freezer-Friendly & Filling!)
Start your day right with this loaded Chorizo Breakfast Burrito—crispy potatoes, fluffy eggs, melty cheeses, and spicy chorizo wrapped in a warm tortilla. It’s the ultimate homemade recipe that balances bold flavor with hearty, high-protein satisfaction. Whether you’re planning an easy brunch, a weekday breakfast, or prepping ahead for busy mornings, this burrito fits right in. Perfect for lovers of fine dining recipes made simple, healthy recipes easy to prepare, and high-protein recipes dinner that can double as breakfast-for-dinner!
Ingredients
- 1 lb petite red or Yukon gold potatoes cut into 1/2-inch cubes
- 1 Tbsp olive oil
- 1 tsp kosher salt divided
- 1 tsp smoked paprika
- ½ tsp 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-sized flour tortillas gluten-free or grain-free if needed
- Fresh chopped parsley and/or cilantro for garnish
Instructions
- Roast the Potatoes:
- Preheat oven to 425°F. Spread diced potatoes on a large baking sheet. Drizzle with olive oil and season with 1/2 tsp salt, paprika, garlic powder, and black pepper. Roast for 30–35 minutes until golden and fork-tender.
- Cook Chorizo:
- While potatoes roast, cook chorizo in a skillet over medium-high heat until browned and cooked through. Drain, reserving 1 Tbsp of the rendered fat.
- Scramble the Eggs:
- Reduce heat to medium-low. Pour in whisked eggs, seasoning with remaining 1/2 tsp salt and black pepper. Stir gently as they cook. Sprinkle with cheddar cheese and cook until just set and creamy. Remove from heat.
- Assemble Burritos:
- Warm tortillas in the microwave for about 20 seconds each. Layer with jack cheese, roasted potatoes, scrambled eggs, and chorizo. Sprinkle with fresh herbs.
- Finish in the Oven:
- Wrap burritos in foil. Bake at 425°F for 10 minutes until the cheese melts. Serve with sour cream and hot sauce if desired.
Notes
- To make ahead: Wrap each burrito in foil and freeze in a bag.
- Reheat from frozen: Bake at 425°F for 20 minutes or microwave (unwrapped) for 1–2 minutes until hot.
- For extra kick, add diced jalapeños or a spicy salsa inside the burrito before baking.
- Siete tortillas are great for gluten-free or paleo options.