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Crispy Loaded Breakfast Burrito with Chorizo and Potatoes

crispy loaded breakfast burrito with chorizo and potatoes - featured image
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A hearty and flavorful breakfast burrito featuring crispy tortillas filled with spicy chorizo, tender potatoes, scrambled eggs, and melted cheese. Perfect for a quick, satisfying morning meal.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo, casing removed and crumbled
  • 2 medium Yukon Gold or Russet potatoes, peeled and diced into small cubes
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • A handful fresh cilantro, chopped (optional)
  • Sour cream or Greek yogurt, for serving
  • Salsa or hot sauce, to taste
  • 2 tablespoons olive oil or vegetable oil
  • Salt and pepper, to taste

Instructions

  1. Heat 1 tablespoon of oil in a skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally, until golden and tender. Remove potatoes and set aside.
  2. In the same pan, add crumbled chorizo and cook over medium-high heat for 5-7 minutes until browned and cooked through. Drain excess fat if desired.
  3. Add chopped onion and garlic to the chorizo and sauté for 3-4 minutes until onions are translucent.
  4. Reduce heat to medium-low. Pour beaten eggs into the pan with chorizo and onions, stirring gently to scramble until just set but still moist (about 2-3 minutes). Remove from heat.
  5. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Lay one tortilla flat and spoon a quarter of the potato mixture, then the chorizo-egg scramble on top. Sprinkle with shredded cheese and cilantro if using. Fold sides over and roll tightly to form a burrito.
  6. Heat remaining 1 tablespoon of oil in the skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes per side until golden and crispy and cheese has melted. Press gently with a spatula for even crispness.
  7. Slice burritos in half and serve immediately with sour cream and salsa on the side.

Notes

Use room temperature eggs for fluffier scramble. Dice potatoes small and uniform for even cooking. Warm tortillas before rolling to prevent cracking. Press burrito gently while frying to seal and crisp evenly. Drain excess fat from chorizo if desired. For gluten-free option, use corn or gluten-free tortillas. For dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: breakfast burrito, chorizo, potatoes, crispy tortilla, loaded burrito, easy breakfast, brunch, Mexican breakfast

Find it online: https://norasfoods.com/crispy-loaded-breakfast-burrito-with-chorizo-and-potatoes-easy-recipe-for-a-perfect-morning-meal/