Recipe: Tasty Breakfast Burrito with Chorizo, Egg, & Potatoes

Breakfast Burrito with Chorizo, Egg, & Potatoes. A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure! Mexican chorizo is made with fresh pork while Spanish chorizo is made with smoked pork.

That's the basic thinking behind this flour-tortilla torpedo stuffed with scrambled eggs, melted Pepper Jack cheese, creamy refried beans, guacamole, crema (or sour cream), chorizo, and more. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent. You can cook Breakfast Burrito with Chorizo, Egg, & Potatoes using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Breakfast Burrito with Chorizo, Egg, & Potatoes

1. Prepare 2 of large flour tortillas.
2. It's 3 teaspoons of avocado oil (or vegetable, coconut, etc).
3. Prepare 1/2 lb of Mexican cheese blend.
4. It's 1 lb of frozen diced potatoes or homemade diced potatoes.
5. Prepare 1 lb of ground chorizo (not links unless taking fresh chorizo out of lining links).
6. You need 6 of eggs.
7. Prepare 2 teaspoons of chipotle seasoning.
8. You need 1 teaspoon of chili powder.
9. It's to taste of Hot sauce.
10. Prepare to taste of Salt and pepper.

Add the two cloves of garlic, jalapeño, and pinch of salt and fresh pepper. Breakfast Burritos with Chorizo and Eggs Recipe. One of my favorite, fast breakfast options is the egg & chorizo burrito. I won't speak to how healthy it may or may not be, but it tastes great, takes very little time to make (and can easily be made the night before) and transports extremely well.

Breakfast Burrito with Chorizo, Egg, & Potatoes instructions

1. Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered..
2. While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink..
3. Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted..
4. Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked..
5. Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook..
6. Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way..
7. Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top..
8. Optional - grill on a skillet!.
9. Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese..
10. Add side of potatoes, and enjoy!.

All great elements of a breakfast food. When eggs are almost done add cheese. Cook until eggs are done and cheese is melted. Divide the egg mixture into two portions and fill tortillas. The breakfast burrito becomes extra-hearty via roasted potatoes, crumbled Mexican chorizo, soft-scrambled eggs, and cheese.