This Chorizo Breakfast Burrito recipe with chorizo, potatoes and eggs that makes enough for a crowd. We just know that this chorizo egg potato burrito will be your family favorite as it is in ours.
When our kids arrive at the ranch, they look forward to having Chorizo Breakfast burritos at least once. They know it’s my go-to meal for company plus it’s their favorite breakfast. I usually cook up the chorizo and the potatoes ahead of time and then the morning of, I add them to a large skillet and heat before adding the eggs. This makes breakfast so fast and easy.
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This is one of those simple family recipes that is open to changes. We have our set recipe ingredients for these breakfast burritos but you could add more or less chorizo, potatoes or eggs and it would still be wonderful. Feel free to adapt this recipe to your preferences.
Chorizo Breakfast Burrito Recipe:
Ingredients:
- 2-9 ounce packages of Mexican chorizo (can either be pork or beef or a combination of the two)
- 4 large baking potatoes
- 12 eggs
- 12 flour tortillas
- Cheddar Cheese, shredded
Equipment Needed:
- Large Skillet
- Meat Chopper
- Mixing Bowl
- Whisk
- Comal
- Tortilla Warmer
How to make this chorizo egg potato burrito recipe:
Normally I buy both pork and beef chorizo for our burritos and blend the two but you could use two of either one, your choice. Slit the sides of the chorizo packages to remove the seasoned meat.
Add the chorizo into a large skillet over medium high heat and use a meat chopper to break up at it cooks.
Sometimes it’s hard to determine when the chorizo is done since it does not turn brown like ground beef. The best way to determine when the chorizo is cooked is when the color turns deeper red and it starts to render the fat then it’s ready. (Also remember pork needs to be cooked to a temperature of 160° F to be safe for consumption)
We always drain off the rendered fat or grease but you don’t have too. You could throw your cooked potatoes into the skillet and allow them to soak up that extra flavored grease, it’s your choice. We drain our chorizo by layering a paper towel in a colander and then placing that on top of a bowl to catch the grease.
Spoon the cooked chorizo into the paper towel lined colander and allow it to set and drain while you prepare the potatoes.
Wash and scrub your potatoes and place in microwave. Cook for 15-20 minutes until soft (depending on your microwave) and remove from oven with oven mitts. As soon as possible slice the potatoes into wedges and allow to set for 1-2 minutes. Then remove and discard the peels and cut the potatoes into chunks.
Add the potato chunks to a large skillet with cooking oil and heat to a medium high heat. Cook until the potatoes until lightly browned.
Add the drained chorizo to the potatoes and continue to heat.
Gently stir and mix the chorizo and potatoes and until the chorizo is thoroughly combined.
Scramble all the eggs in a large bowl and pour into the potato chorizo mixture.
Gently stir the chorizo breakfast burrito mixture over medium heat until the eggs are cooked.
Cook until the chorizo breakfast burrito mixture is dry and the eggs are completely cooked. Remove from heat.
Heat the flour tortillas on a comal until soft and a little puffy. Place each tortilla in a insulated cloth (our favorite) tortilla warmer.
Fill each tortilla with the chorizo egg potato burrito mixture and serve immediately. We keep the chorizo mixture covered in the warm skillet and the tortillas in the warmer and everyone fixes their own chorizo breakfast burrito as they like it. Possible toppings include cheddar cheese, salsa, jalapeños, hot sauce, and guacamole.
Other Breakfast Recipes
- Bacon Potato Hash with Spinach and Egg
- Mexican Breakfast Casserole
- Mexican Machaca and Egg Burritos
- Southern Eggs Benedict
Click Here to save this Chorizo Egg Potato Burrito Recipe to Pinterest
Chorizo Breakfast Burrito
Ingredients
- 2 9-ounce packages Mexican chorizo can either be pork or beef or a combination of the two
- 4 large baking potatoes
- 12 eggs
- 12 flour tortillas
Instructions
- Use both pork and beef chorizo and blend the two or you could use two of either beef or pork. Slit the sides of the chorizo packages to remove the seasoned meat.
- Add the chorizo into a large skillet over medium high heat and use a meat chopper to break up at it cooks
- Sometimes it’s hard to determine when the chorizo is done since it does not turn brown like ground beef. The best way to determine when the chorizo is cooked is when the color turns deeper red and it starts to render the fat then it’s ready. (Also remember pork needs to be cooked to a temperature of 160° F to be safe for consumption)
- We always drain off the rendered fat or grease but you don’t have too. You could throw your cooked potatoes into the skillet and allow them to soak up that extra flavored grease, it’s your choice. We drain our chorizo by layering a paper towel in a colander and then placing that on top of a bowl to catch the grease.
- Spoon the cooked chorizo into the paper towel lined colander and allow it to set and drain while you prepare the potatoes.
- Wash and scrub your potatoes and place in microwave. Cook for 15-20 minutes until soft (depending on your microwave) and remove from oven with oven mitts. As soon as possible slice the potatoes into wedges and allow to set for 1-2 minutes. Then remove and discard the peels and cut the potatoes into chunks.
- Add the potato chunks to a large skillet with cooking oil and heat to a medium high heat. Cook until the potatoes until lightly browned.
- Add the drained chorizo to the potatoes and continue to heat.
- Gently stir and mix the chorizo and potatoes and until the chorizo is thoroughly combined.
- Scramble all the eggs in a large bowl and pour into the potato chorizo mixture.
- Gently stir the chorizo breakfast burrito mixture over medium heat until the eggs are cooked.
- Cook until the chorizo breakfast burrito mixture is dry and the eggs are completely cooked. Remove from heat.
- Heat the flour tortillas on a comal until soft and a little puffy. Place each tortilla in a insulated cloth (our favorite) tortilla warmer.
- Fill each tortilla with the chorizo egg potato burrito mixture and serve immediately. We keep the chorizo mixture covered in the warm skillet and the tortillas in the warmer and everyone fixes their own chorizo breakfast burrito as they like it. Possible toppings include cheddar cheese, salsa, jalapeños, hot sauce, and guacamole.
Nutrition
