Chorizo & Potato Breakfast Burrito

This Chorizo & Potato Breakfast Burrito is hearty, filling, and packed with flavor. With eggs and spicy cheese, it's an awesome way to start your day. 

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Tex Mex


Units Scale
  • 1 cup frozen crispy potatoes
  • 130 grams (about 1/2 cup) chopped chorizo
  • 4 eggs
  • 1 tablespoon water
  • Salt and pepper to taste
  • 1/4 cup shredded cheddar cheese with chilies or pepper jack
  • 4 flour tortillas


  • Cook your frozen potatoes according to the packet instructions. If you want to season them with a bit of chili powder, that could only be awesome.
  • Place a skillet over medium heat and add your chorizo. Let it cook, stirring occasionally, for about five minutes or until it's gone a bit crispy. Remove to a plate. Set aside.
  • In a large mixing bowl, crack your eggs and add water, salt, and pepper. Whisk until incorporated, then add the eggs to the same skillet you cooked the chorizo in over low heat. Use a spatula to stir the eggs constantly, scraping them from the bottom of the pan as they cook. Keep them moving, and turn the heat off while they still look a bit undercooked. They'll continue to set as the pan cools.
  • To assemble your burritos, add potatoes, chorizo, eggs, and cheese to the middle of each tortilla in a line, leaving space at the edge for folding. Fold one long edge over your filling, the fold in both short edges, then give the whole thing a flip to seal. 


Keywords: breakfast burrito

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