Chorizo Breakfast Burritos
Chorizo, potatoes and eggs fill these hearty breakfast burritos. Make the whole family excited for breakfast with these yummy burritos.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 9-ounce package chorizo (or homemade)
- 2 medium-sized potatoes, peeled and diced small
- 4-6 eggs
- ½ cup shredded Chihuahua cheese
- ¼ cup Queso fresco
- 4 large flour tortillas
- ¼ cup Mexican cream or sour cream
- ¼ cup salsa
Instructions
- 1
In a large skillet, cook the chorizo.
- 2
While the chorizo is cooking, place the potatoes in a microwave-safe bowl and cook for 3 minutes. Stir and cook for an additional 2 minutes.
- 3
Reserve 2 Tablespoons of the chorizo grease and drain the rest.
- 4
Remove the chorizo and add the potatoes.
- 5
Cook till tender and slightly browned.
- 6
Add the chorizo back into the pan.
- 7
You can cook the eggs two ways: either make a well in the middle of the pan and add the eggs and let them sit for 20 to 30 seconds before stirring, you can stir them into the chorizo mix and finish cooking. Or you can scramble the eggs in a separate pan.
- 8
Heat the tortillas on a skillet or in the microwave just till warmed.
- 9
Add a half cup of egg mixture to the middle of the tortilla, then top with shredded cheese.
- 10
Fold the sides of the tortilla in, then fold one side over. Roll up. If the sides begin to untuck, just fold them back in and roll tightly.
- 11
You can toast the burrito in a pan once it is rolled up if you like it to be a bit crunchy.
- 12
Cut the burrito open and add queso fresco, cream, and salsa for a delicious breakfast.