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When I’m craving a hearty breakfast, these Chorizo Breakfast Burritos always deliver. Crispy potatoes, spicy chorizo, and fluffy scrambled eggs come together with just 15 minutes of prep time. They’re perfect for a weekend breakfast, whether you’re feeding just yourself or a group – the recipe makes six burritos and easily doubles. What makes these burritos stand out is how the flavors and textures work together.
While potato and shallot slices crisp in the oven, chorizo browns in a skillet until it has those irresistible crispy edges. Then eggs get scrambled right in with the chorizo, picking up all of that smoky flavor. A layer of Monterey Jack cheese melts into it all, adding creaminess and mellowing the spice. I love serving these with sour cream, pico de gallo and fresh cilantro on the side so everyone can customize their burrito. And they’re great made ahead – just wrap them in foil to reheat later.
Table of Contents
Chorizo Breakfast Burrito Ingredients
- Mexican Chorizo: Make sure to get raw Mexican pork chorizo, not Spanish chorizo which is cured and hard. Mexican chorizo is fresh and needs to be cooked. Buy it in bulk if you can find it, saving you the step of removing it from casings. Northern Mexican chorizo tends to be spicier than southern versions, and anything labeled “picante” will definitely bring the heat.
- Yukon Gold Potatoes: Their creamy texture works perfectly here.
- Shallots: Look for firm ones without any sprouts. They add a milder, sweeter flavor than onions.
- Olive Oil: Any olive oil works well in this recipe.
- Eggs: Standard large eggs are what you need.
- Flour Tortillas: I prefer the 10-inch size – it gives you enough room to wrap all the fillings without tearing.
- Monterey Jack Cheese: Pre-shredded works fine, though freshly shredded melts a bit better.
- Kosher Salt and Freshly Ground Black Pepper: For seasoning everything to taste.
For Serving
- Sour Cream: Regular or reduced fat both work well.
- Pico de Gallo: I like making my own Pico de Gallo or Fire Roasted Salsa, but store-bought works great too. Any favorite salsa or hot sauce will do.
- Fresh Cilantro: Optional, but adds a fresh finish.
Recipe Options
- Switch up the potatoes: Red potatoes are a good substitute for Yukon Golds.
- Try different cheese: Cheddar cheese or pepper jack can replace the Monterey Jack – pepper jack adds extra heat.
- Change the aromatics: Thinly sliced yellow onion or sweet onion works in place of the shallots.
- Add avocado: Sliced avocado or guacamole makes a great addition to the toppings.
5 Recipe Tips
- Watch your heat: Keep the chorizo over medium heat while browning – it can go from perfect to burned quickly. I’ve learned this the hard way.
- About the potatoes: Slice them as evenly as possible for consistent cooking. They should be about ⅛-inch thick.
- Prep ahead: You can brown the chorizo and roast the potatoes ahead of time, then assemble and reheat the burritos when you’re ready. I often do this when I’m having people over for brunch.
- Assembly tip: Don’t overfill your burritos – leave a generous border around the edges for easier rolling.
- For reheating: Keep the foil-wrapped burritos seam-side down in the oven so they don’t unroll while heating.
Storage and Reheating
These burritos are perfect for making ahead. Let them cool completely, then wrap each one in foil and refrigerate for up to 3 days. To reheat, place the foil-wrapped burritos seam-side down on a baking sheet in a 350°F oven for 20-25 minutes, until heated through.
To freeze, wrap the cooled burritos first in foil, then in plastic wrap or place in a freezer bag. They’ll keep for up to 3 months. For reheating frozen burritos, unwrap from the plastic but keep the foil on, and heat seam-side down in a 350°F oven for about 45 minutes. I like to open the foil for the last 5-10 minutes to crisp up the tortilla a bit.
These Chorizo Breakfast Burritos have all the elements of a satisfying breakfast – crispy potatoes, spicy chorizo, tender eggs, and melted cheese, plus whatever toppings you like. I appreciate how the prep steps work together efficiently, and love that you can make them ahead and reheat them as needed. Whether you’re feeding a group or just planning ahead for yourself, they’re a delicious way to start the day.
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How to Make Chorizo Breakfast Burritos
Spread potato slices and shallot rings on a parchment-lined baking sheet, drizzle with olive oil, and season. Bake at 400°F until tender with crispy edges.
Brown chorizo in a skillet over medium heat, breaking it up with a wooden spoon until you get crispy edges. Drain off most of the fat, leaving about a tablespoon in the pan. Pour beaten eggs into the skillet with the chorizo. Once they begin to set, gently stir to form large curds and incorporate the meat.
Warm the tortillas in a dry skillet until softened. Layer each tortilla with potatoes, chorizo-egg mixture, and cheese. Fold the bottom edge over the filling, then fold in the sides and roll into a tight cylinder. Place seam-side down on a baking sheet.
Heat the burritos in a 350°F oven until the cheese melts. Serve with sour cream, pico de gallo, and cilantro.
Chorizo Breakfast Burritos
Video
Ingredients
- 2 medium yukon gold potatoes thinly sliced (about 1/8-inch thick)
- 2 large shallots thinly sliced and separated into rounds
- 2 tablespoons olive oil oil
- 1 pound Mexican chorizo bulk raw chorizo or raw chorizo sausages with casing removed
- 6 large eggs
- kosher salt and freshly ground black pepper
- 6 10-inch flour tortillas
- 4 ounces shredded Monterey Jack cheese
- sour cream
- pico de gallo or other salsa or hot sauce, optional
- chopped cilantro leaves for garnish
Instructions
- Preheat oven to 400˚F
- Line a baking sheet with parchment paper. Place potato slices in a slightly overlapping, thin layer. Evenly distribute shallot rings on top. Season with salt and pepper, then drizzle with olive oil. Bake for 20 to 30 minutes (depending on thickness), or until the potatoes are tender with some crispy edges. Remove from oven and reduce oven temperature to 350℉.
- Meanwhile, brown chorizo in a large skillet over medium heat, breaking it up with a wooden spoon, until cooked through with some crispy edges; drain off all but 1 tablespoon of fat.1 pound Mexican chorizo
- While chorizo cooks, beat eggs with 2 tablespoons water in a medium bowl until well combined. Season with salt and pepper.
- Once you've drained the chorizo; place skillet over medium heat. Once hot, add beaten eggs evenly. Once they begin to set, stir gently with a wooden spoon or rubber spatula, allowing the eggs to form large, soft curds and gently incorporating the cooked meat. Continue to stir until eggs are just cooked through, but still shiny. Remove from heat.
- To warm tortillas, heat a heavy, dry skillet over medium high heat until hot. Add one tortilla and warm 15 to 30 seconds on each side until softened. Transfer to plate. Repeat with remaining tortillas, stacking them as you go to keep warm.6 10-inch flour tortillas
To Assemble Burritos
- Line a second rimmed backing sheet with a sheet of parchment paper.
- On a work surface, use a spatula to layer 1/6 of potato-shallot mixture down the center of one warm tortilla (leaving a generous edge all the way around for folding); spoon 1/6 of the chorizo-egg mixture evenly over and sprinkle with 1/6 of the cheese. Fold bottom side of tortilla over toppings; then fold both sides of tortilla toward the center and roll into a tight cylinder. Place seam side down on a prepared baking sheet. Repeat with remaining tortillas.
- Place baking sheet in preheated (350℉) oven to warm burritos through and melt the cheese, 5 to 10 minutes.
- Serve warm, topped with sour cream, pico de gallo and garnish with cilantro if desired.
Notes
- If making burritos in advance, wrap each one in foil and refrigerate. To heat, place foil wrapped burritos on baking sheet and warm in a 350˚F oven for 20 to 25 minutes, or until hot all the way through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
