These hearty chorizo breakfast burritos are made with cheesy scrambled eggs, Mexican chorizo, and potatoes. Make them ahead for a quick and easy breakfast during the week.
Breakfast burritos are a year-round thing for me but at the start of fall, when my meal-prep groove gets going, I tend to indulge a little more often. It’s hard to resist a complete breakfast wrapped up in a warm tortilla. In this case, a complete breakfast includes cheesy scrambled eggs, savory Mexican chorizo, and tender potatoes.
When the fall-burrito-mood strikes, I like to make these chorizo breakfast burritos on a Sunday, wrap them up and pop them in the fridge for the week. They’re a hearty quick heat-and-go breakfast.
- Mexican chorizo
- Shredded Potatoes
- Cheddar cheese
- Monterey jack cheese
- Butter, salt, and pepper
- Fresh cilantro or parsley
- Burrito-sized flour tortillas
Have you tried Mexican chorizo? It’s ground pork that has been heavily seasoned with paprika, salt, and garlic. Unlike Spanish chorizo, which is a smoked sausage, Mexican chorizo needs to be cooked first. I love Mexican chorizo (I’ve used it to make frittatas, too) and it’s delicious in these breakfast burritos.
For the potatoes, you can either shred your own russet potato or just buy a bag of pre-shredded potatoes which you can find in the refrigerated section at the grocerys store.
I like to use a mix of cheddar and Monterey jack cheese, but you can use one type of cheese. Or, you can switch out either for pepper jack cheese, which would work well, too.
Tips for Making Breakfast Burritos
There are three main parts for these chorizo breakfast burritos: the eggs, the chorizo, and the potatoes. Once your ingredients are prepped and cooked it’s just a simple assemble and roll operation.
- I like to cook the chorizo first in a non-stick pan. Mexican chorizo is very fatty and, as it cooks, you’ll have a lot of fat in the pan. I like to drain some of the fat and leave some (about a tablespoon or so) behind to cook the eggs in.
- For the eggs, I prefer soft scrambled eggs which just means they’re creamier because they’re a little less done than hard scrambled eggs. Just before they’re done I like to add the shredded cheese so it melts into the eggs.
- For the potatoes, I like to spread them out in an even layer in the pan so they brown and turn crispy as they cook.
- To assemble the burritos, place the cooked potatoes on the tortilla followed by the eggs and the chorizo. Sprinkle some chopped cilantro or parsley over the top and then roll it all up with the ends of the tortillas tucked in.
- If you’re serving the burritos right away, I like to wrap them in tin foil and pop them in the oven for a few minutes to warm them through. Serve them with some blueberry buttermilk muffins, cheese danishes or easy mini cinnamon rolls for a delicious weekend breakfast or brunch.
How to Freeze and Reheat Breakfast Burritos
Fully cool the breakfast burritos before you freeze them. Tightly wrap them with plastic wrap or foil and place them in a freezer bag. They will keep well for up to three months.
To reheat, unwrap the breakfast burrito and wrap it in a paper towel. I usually microwave the burrito for about a minute and then flip it over and cook it for another minute or so, but depending on your microwave you may need to add more or less time.
You can also thaw the frozen burrito in the refrigerator overnight. The next morning, wrap it in a paper towel and microwave it for about a minute or so.
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More Breakfast Recipes
Looking for more breakfast or brunch ideas? Here are a few of my favorites or check out my round-up of Make-Ahead Breakfast Recipes for more ideas.Print
These hearty chorizo breakfast burritos are made with cheesy scrambled eggs, Mexican chorizo, and potatoes. You can make them ahead and freeze them for a quick breakfast during the week.
- 1 (8-oz) package Mexican chorizo (see note)
- 2 tablespoons unsalted butter, divided
- 8 eggs, whisked
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 10 ounces shredded potatoes (see note)
- 1 tablespoon chopped parsley or cilantro, optional
- 4 burrito-sized flour tortillas
- Heat a large non-stick pan over medium heat. Cook the chorizo, breaking it apart with a spatula, for eight to ten minutes or until it’s cooked through. Drain off all but 1 tablespoon of the fat. Remove the chorizo from the pan (leaving the reserved fat in the pan) and transfer it to a bowl.
- In the same pan, melt one tablespoon of butter. As it melts stir to combine it with the reserved fat from the chorizo. Pour the whisked eggs into the pan and add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the eggs, stirring frequently, for about ten minutes or until the eggs are cooked, but still very soft. Add the shredded cheese and stir until it melts into the eggs. Transfer the cooked eggs to a bowl.
- In the same pan, melt one tablespoon of butter over medium-high heat. Add the potatoes and spread them into an even layer in the pan. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper over the top. Cook the potatoes, stirring occassionally, until they start to turn golden and crispy, about 10 minutes. Remove the pan from the heat.
- To assemble the burritos: It’s helpful to microwave the tortillas for about 30 seconds to warm them up before you fill them – they will stretch a lot easier. Evenly divide the potatoes, eggs, and chorizo among four tortillas. Sprinkle the chopped herbs over the top of the chorizo, if using.
- To roll, fold the edge of the tortilla over the top of the filling and tuck in the sides. Roll the burrito up. Repeat with the remaining tortillas and filling.
- If you are serving the burritos the same day, wrap the burritos in tin foil and place them on a baking sheet. Pop them in a warm oven for five to ten minutes to warm them through before serving (see notes if you are freezing the burritos).
Mexican chorizo is ground pork that have been heavily seasoned with paprika, salt and garlic. Unlike Spanish chorizo, which is a smoked sausage, Mexican chorizo needs to be cooked.
I use store-bought pre-shredded potatoes for this recipe, which you can find in the refridgerated section at the grocery store.
If you want to freeze the burritos, be sure they are completely cooled first. Wrap them tightly in plastic wrap or tin foil and place them in a freezer bag. They will keep in the freezer for up to three months. To reheat from frozen, unwrap them and wrap them in a paper towel. Microwave the burrito for a minute or so, turn it over, and cook it for another minute or so (this may vary depending on your microwave).
Nutrition note: It’s difficult to estimate the nutrition for this recipe since a lot of the fat is drained from the cooked chorizo. The nutrition estimate includes all of the fat from the chorizo, so please keep that in mind.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 burrito
- Calories: 819
- Sugar: 3g
- Sodium: 2186.2mg
- Fat: 50.6g
- Saturated Fat: 21.8g
- Unsaturated Fat: 22.8g
- Trans Fat: 0.2g
- Carbohydrates: 50.3g
- Fiber: 2g
- Protein: 40.5g
- Cholesterol: 463.8mg
Keywords: breakfast burritos, chorizo burritos, make-ahead burritos
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.