I created a Chorizo And Eggs breakfast burrito where bite-sized crispy potatoes, fluffy eggs, melty Mexican cheese and spicy chorizo come together in a soft flour tortilla finished with bright fresh herbs.

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I keep chasing breakfasts that wake me up more than coffee, and this one actually did. Bite sized russet potatoes get that addictive crisp, while fresh Mexican chorizo brings a punch that makes you forget plain eggs.

I love the way the flavors crash together, messy and loud, and you end up wanting another one five minutes later. Call it a Chorizo Potatoes And Eggs Burrito if you want, but honestly words fail—there’s something about the texture and heat that makes you curious, like, how did I live without this before.

You should probably try it, even if it ruins other breakfasts.

Ingredients

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Russet potatoes: Starchy, filling carbs and some fiber, browns crisp for texture and hearty bites.
Mexican chorizo: Packed with protein and fat, spicy, gives bold savory flavor and greasy richness.
Eggs: High quality protein, creamy yolks add richness, bind the filling and add vitamins.
Cheese: Melts into gooey pockets, adds calcium and fat, salty tang that comforts.
Tortilla: Soft wheat carbs that wrap everything up, gives chew and holds fillings.
Onion and bell pepper: Onions sweeten when cooked, peppers add mild brightness, both add fiber and aroma.
Cilantro and lime: Cilantro brings herbaceous freshness, lime brightens with acid, cuts rich flavors.

Ingredient Quantities

1 lb russet potatoes, peeled and diced into 1/2 inch cubes

8 oz fresh Mexican chorizo, casings removed

6 large eggs

2 tbsp whole milk or cream

1 small yellow onion, finely diced

1 small red bell pepper, diced (optional but nice)

1 clove garlic, minced

2 tbsp olive oil or vegetable oil

1 tbsp butter

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp smoked paprika or ground cumin, optional

1 to 1 1/2 cups shredded Mexican blend cheese or cheddar

4 large flour tortillas (10 to 12 inch)

1/4 cup fresh cilantro, chopped

2 green onions, thinly sliced

Lime wedges for serving, optional

Hot sauce or salsa for serving, optional

How to Make this

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1. Prep the potatoes: peel and dice into 1/2 inch cubes, put them in a pot, cover with cold water and a big pinch of salt, bring to a simmer and cook 5 to 7 minutes until just tender but not falling apart. Drain, shake the pot or toss them on a baking sheet to rough up the edges, then pat dry with a towel. Toss with 1 tsp kosher salt, 1/2 tsp black pepper and the smoked paprika or cumin if using.

2. Brown the chorizo: heat 1 tbsp olive oil in a large skillet over medium heat, add the chorizo (casings removed) and cook, breaking it up, until nicely browned and most of the fat has rendered, about 5 to 7 minutes. Use a slotted spoon to transfer chorizo to a bowl and leave the flavorful fat in the pan.

3. Crisp the potatoes and cook the veggies: add the remaining 1 tbsp oil to the same skillet and add the par-cooked potatoes in a single layer if you can. Let them sit undisturbed a couple minutes, then stir and press occasionally so they get golden and crispy, about 8 to 12 minutes total. About halfway through add the diced onion and red bell pepper (optional) and cook until softened. Add the minced garlic in the last 30 to 60 seconds so it does not burn.

4. Combine chorizo and potatoes: return the cooked chorizo to the skillet, toss everything together, taste and adjust salt and pepper. Keep warm on very low while you make the eggs.

5. Whisk the eggs: in a bowl whisk 6 large eggs with 2 tbsp whole milk or cream, a pinch of salt and the 1/2 tsp pepper. This makes them fluffier, dont skip the milk if you want soft eggs.

6. Scramble the eggs: wipe or use a separate nonstick pan and heat 1 tbsp butter over medium-low. Pour in the egg mixture and stir gently, cooking slowly so the curds stay tender. Remove from heat when still a little glossy and underdone, they will finish cooking in the burrito and melt the cheese. Stir in about 1/2 cup of the shredded cheese and the thinly sliced green onions while the eggs are hot.

7. Warm the tortillas: heat each flour tortilla in a dry skillet 15 to 20 seconds per side or microwave a stack wrapped in a clean towel for 20 to 30 seconds so they are pliable and wont tear.

8. Assemble: lay a warm tortilla flat, spoon a generous layer of the potato and chorizo mix down the center, add a portion of the cheesy scrambled eggs, sprinkle with the remaining cheese, chopped cilantro, extra green onions, and a squeeze of lime if using. Add hot sauce or salsa to taste.

9. Fold and finish: fold the sides in, then roll tightly into a burrito. For a crisp outside, toast the seam-side down in a hot skillet for 1 to 2 minutes per side until golden and sealed. Serve with lime wedges and extra salsa or hot sauce.

10. Tips: dont overfill the tortillas, warm tortillas roll easier, parboiling the potatoes saves time and gives better crisp, and if your chorizo is very greasy drain some fat before adding potatoes so the burrito isnt soggy.

Equipment Needed

1. Large pot with lid (6 to 8 quart) for parboiling the potatoes
2. Colander to drain the potatoes
3. Large skillet or cast iron pan for browning chorizo and crisping potatoes
4. Slotted spoon and a sturdy spatula to transfer and toss stuff
5. Rimmed baking sheet or sheet pan to rough up and dry the potatoes
6. Mixing bowl and whisk for the eggs plus a fork works too
7. Nonstick skillet or small frying pan and 1 tbsp butter for soft scrambled eggs
8. Sharp chef knife and cutting board, plus a towel or paper towels to pat potatoes dry

FAQ

Can I swap the fresh Mexican chorizo for something else?

Yes. Ground pork or pre removed casing chorizo works, turkey or chicken chorizo will work too but theyre leaner so add a splash of oil and a pinch of smoked paprika or chili powder to boost flavor. Spanish cured chorizo is different, slice and crisp it first and use less salt.

How do I get the potatoes crispy instead of mushy?

Use small 1/2 inch cubes, dry them well, cook in a hot skillet with enough oil and dont crowd the pan. Let them sit a few minutes between stirs so they brown. Salt near the end so they keep crisp.

Can I make the filling ahead or freeze the burritos?

Yes. Make the potato chorizo filling and eggs up to 3 days ahead and refrigerate. To freeze, assemble, wrap tightly in foil and freeze up to 2 months. Reheat in a 350 degree oven or a skillet from thawed, or reheat from frozen then finish in oven until hot.

Why do my tortillas tear when I fold them?

Usually theyre cold or overfilled. Warm tortillas briefly in a dry skillet or in a towel in the microwave so theyre pliable, dont overstuff, and put a thin layer of cheese to help seal. If a tear happens fold it cheese side down so it seals better while heating.

How can I make these lower calorie or vegetarian?

Swap chorizo for plant based crumbles or spiced black beans and use less cheese, or just egg whites. Roast or saute sweet potato instead of russets for a different but tasty lighter option. Season well so it doesnt taste bland.

Any tips for fluffy scrambled eggs in the burrito?

Whisk eggs with the milk, cook low and slow in butter, stir gently and remove from heat when theyre still slightly soft since theyll finish cooking in the burrito. Season at the end to keep them tender.

Chorizo Breakfast Burritos With Potatoes And Eggs Recipe Substitutions and Variations

Russet potatoes: swap with Yukon Gold for a creamier, less floury bite, or use sweet potatoes for a sweeter, earthier vibe. Just cut to same size so they cook even.
Fresh Mexican chorizo: use ground pork seasoned with 1 tsp smoked paprika, 1/2 tsp cumin and a pinch of cayenne, or sub spicy breakfast sausage or pre-cooked chorizo links (remove casing). Leaner turkey works too if you want less fat.
Eggs: use 4 whole eggs plus 4 egg whites to cut richness but keep texture, or try crumbled firm tofu tossed with turmeric and black salt for a vegan scramble.
Flour tortillas: swap for large whole wheat tortillas, low-carb wraps, or warmed corn tortillas (they’re smaller so stack a couple). Warm them first so they don’t crack when you roll ’em.

Pro Tips

1) parboil, rough the edges and dry the potatoes well before they hit the pan. that little extra step is what gives crunchy browned bits instead of mush, so dont skip the shake-and-towel trick.

2) let the chorizo render most of its fat, then scoop off a little if it looks greasy. keep a tablespoon or two of the fat for flavor but too much will make the burrito soggy.

3) cook the eggs low and slow and take them off when theyre still glossy. they will finish cooking in the burrito and the cheese will melt into them, giving a creamier bite.

4) warm the tortillas until pliable and dont overstuff them. fold the sides in first, roll tight, then toast seam-side down in a hot pan to seal and get a crunchy exterior.

5) make-ahead hack: cook all components separately, cool, then assemble when ready. to reheat crisp, unwrap from foil and hit in a hot skillet or oven instead of the microwave, that keeps the potatoes from turning limp.

Chorizo Breakfast Burritos With Potatoes And Eggs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

861

kcal

Equipment: 1. Large pot with lid (6 to 8 quart) for parboiling the potatoes
2. Colander to drain the potatoes
3. Large skillet or cast iron pan for browning chorizo and crisping potatoes
4. Slotted spoon and a sturdy spatula to transfer and toss stuff
5. Rimmed baking sheet or sheet pan to rough up and dry the potatoes
6. Mixing bowl and whisk for the eggs plus a fork works too
7. Nonstick skillet or small frying pan and 1 tbsp butter for soft scrambled eggs
8. Sharp chef knife and cutting board, plus a towel or paper towels to pat potatoes dry

Ingredients

1 lb russet potatoes, peeled and diced into 1/2 inch cubes
8 oz fresh Mexican chorizo, casings removed
6 large eggs
2 tbsp whole milk or cream
1 small yellow onion, finely diced
1 small red bell pepper, diced (optional but nice)
1 clove garlic, minced
2 tbsp olive oil or vegetable oil
1 tbsp butter
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp smoked paprika or ground cumin, optional
1 to 1 1/2 cups shredded Mexican blend cheese or cheddar
4 large flour tortillas (10 to 12 inch)
1/4 cup fresh cilantro, chopped
2 green onions, thinly sliced
Lime wedges for serving, optional
Hot sauce or salsa for serving, optional

Directions

Prep the potatoes: peel and dice into 1/2 inch cubes, put them in a pot, cover with cold water and a big pinch of salt, bring to a simmer and cook 5 to 7 minutes until just tender but not falling apart. Drain, shake the pot or toss them on a baking sheet to rough up the edges, then pat dry with a towel. Toss with 1 tsp kosher salt, 1/2 tsp black pepper and the smoked paprika or cumin if using.
Brown the chorizo: heat 1 tbsp olive oil in a large skillet over medium heat, add the chorizo (casings removed) and cook, breaking it up, until nicely browned and most of the fat has rendered, about 5 to 7 minutes. Use a slotted spoon to transfer chorizo to a bowl and leave the flavorful fat in the pan.
Crisp the potatoes and cook the veggies: add the remaining 1 tbsp oil to the same skillet and add the par-cooked potatoes in a single layer if you can. Let them sit undisturbed a couple minutes, then stir and press occasionally so they get golden and crispy, about 8 to 12 minutes total. About halfway through add the diced onion and red bell pepper (optional) and cook until softened. Add the minced garlic in the last 30 to 60 seconds so it does not burn.
Combine chorizo and potatoes: return the cooked chorizo to the skillet, toss everything together, taste and adjust salt and pepper. Keep warm on very low while you make the eggs.
Whisk the eggs: in a bowl whisk 6 large eggs with 2 tbsp whole milk or cream, a pinch of salt and the 1/2 tsp pepper. This makes them fluffier, dont skip the milk if you want soft eggs.
Scramble the eggs: wipe or use a separate nonstick pan and heat 1 tbsp butter over medium-low. Pour in the egg mixture and stir gently, cooking slowly so the curds stay tender. Remove from heat when still a little glossy and underdone, they will finish cooking in the burrito and melt the cheese. Stir in about 1/2 cup of the shredded cheese and the thinly sliced green onions while the eggs are hot.
Warm the tortillas: heat each flour tortilla in a dry skillet 15 to 20 seconds per side or microwave a stack wrapped in a clean towel for 20 to 30 seconds so they are pliable and wont tear.
Assemble: lay a warm tortilla flat, spoon a generous layer of the potato and chorizo mix down the center, add a portion of the cheesy scrambled eggs, sprinkle with the remaining cheese, chopped cilantro, extra green onions, and a squeeze of lime if using. Add hot sauce or salsa to taste.
Fold and finish: fold the sides in, then roll tightly into a burrito. For a crisp outside, toast the seam-side down in a hot skillet for 1 to 2 minutes per side until golden and sealed. Serve with lime wedges and extra salsa or hot sauce.
Tips: dont overfill the tortillas, warm tortillas roll easier, parboiling the potatoes saves time and gives better crisp, and if your chorizo is very greasy drain some fat before adding potatoes so the burrito isnt soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.