Description
Breakfast Burritos with Potatoes and Chorizo are a hearty and flavorful way to start your day. This Southwestern-inspired dish features a combination of spicy chorizo, crispy potatoes, and fluffy scrambled eggs, wrapped in a warm tortilla. Perfect for busy mornings or relaxed brunches, these burritos are customizable and portable, making them a versatile breakfast option.
Ingredients
Units
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- 8 ounces Mexican chorizo, casings removed
- 2 medium potatoes, peeled and diced
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 1/2 cup shredded cheese (Cheddar, Monterey Jack, or your favorite)
- 4 large flour tortillas
- Optional toppings: salsa, avocado, sour cream, hot sauce, chopped cilantro
Instructions
- Cook the Chorizo:
Heat a skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and fully cooked (about 5-7 minutes). Drain excess grease and set aside. - Prepare the Potatoes:
In the same skillet, add diced potatoes. If needed, add more oil to prevent sticking. Cook over medium heat, stirring occasionally, until the potatoes are crispy on the outside and tender inside (about 10-12 minutes). Season with salt and pepper, then set aside. - Scramble the Eggs:
In a bowl, whisk together eggs, milk, salt, and pepper. Heat oil in the skillet, pour in the egg mixture, and gently stir until the eggs are scrambled and just set. - Assemble the Burritos:
Warm tortillas in a skillet or microwave until pliable. Layer each tortilla with chorizo, potatoes, scrambled eggs, and shredded cheese. Add any desired toppings like salsa, avocado, or sour cream. - Wrap the Burritos:
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom. Optionally, toast the burritos in a skillet for 1-2 minutes per side for added crispiness. - Serve and Enjoy:
Serve immediately or refrigerate for up to three days for a quick, reheatable breakfast.