Chorizo Breakfast Burrito

This Chorizo Breakfast Burrito has cheesy eggs, crispy potatoes, Mexican chorizo with poblano and sweet peppers, and hot sauce. All wrapped in a flour tortilla.

I am all for bacon on a breakfast sandwich, but this Chorizo Breakfast Burrito give bacon a run for its money! I first had a chorizo breakfast burrito at a roadside cart in California, and I have been dreaming of it ever since. I knew I had to make it at home. It’s loaded with fluffy cheesy eggs, crispy golden potatoes, and savory Mexican chorizo that’s sautéed with poblano and sweet peppers for a little extra depth and color. The chorizo brings that signature smoky spice that makes every bite incredibly satisfying.

Everything gets wrapped up in a warm flour tortilla and finished with a drizzle of hot sauce for the perfect kick. The combination of creamy eggs, crispy potatoes, and bold chorizo makes this burrito feel like a breakfast you’d get from your favorite brunch spot, but it’s easy to make right at home.

• Breakfast

Chorizo Breakfast Burrito

This Chorizo Breakfast Burrito has cheesy eggs, crispy potatoes, Mexican chorizo with poblano and sweet peppers, and hot sauce. All wrapped in a flour tortilla.

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Ingredients

Serves 2 burritos

1x2x3x

• ▢ 2 medium potatoes, diced small
• ▢ 2 tbsp olive oil
• ▢ Sea salt
• ▢ Pepper
• ▢ 4 eggs
• ▢ 3/4 cup shredded cheddar or Monterey Jack cheese
• ▢ 6 oz Mexican chorizo (casings removed if needed)
• ▢ 1 poblano pepper, diced
• ▢ 1/2 bell pepper, diced
• ▢ 1/2 yellow onion, diced
• ▢ 2 large flour tortillas
• ▢ hot sauce I used cholula

Instructions 

• Cook the potatoes. Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook for 12–15 minutes, stirring occasionally, until crispy and golden. Transfer to a plate and set aside. Alternatively, you could cook in the oven on 400 for about 10 minutes.
• Cook the chorizo and peppers. In the same skillet over medium heat, add diced onion and the chorizo. Break it up with a spoon. Cook for 5–6 minutes until browned. Add the diced poblano and sweet peppers and sauté for another 3–4 minutes until softened and fragrant.
• Scramble the eggs. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into a nonstick skillet over medium-low heat and spread until the eggs are an even layer on the pan. Add cheese to the middle and reduce heat to low. When eggs have set, fold in the sides so you have a little rectangle.
• Assemble the burritos. Warm the flour tortillas. Divide the crispy potatoes, chorizo mixture, and cheesy eggs between the tortillas. Drizzle with hot sauce, then fold the sides in and roll tightly into burritos.
• Optional crisp. For a golden exterior, add a little shredded cheese in a pan and place the burritos seam-side down in a skillet for 1–2 minutes per side until lightly toasted. Serve warm with extra hot sauce.

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