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.
Ingredients
Serves 2 burritos
- 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.