Weekly meal prep is one of my favorite ways to ensure I’m eating well on every day that ends in Y, not just the ones where I have lots of time to cook. Chorizo Breakfast Burritos are one of my absolute favorite things to include in that meal prep rotation.
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I highly recommend finding time on Sunday afternoon to whip up a batch of these. It takes less than an hour to make six and stick them in the fridge or freezer, and they reheat beautifully from both fresh and frozen. Just like that, you’ve got a zero-effort, mega-protein breakfast that tastes awesome to boot.
What’s hiding in the tortilla black box, you’re wondering? So much: crispy roasted potatoes, spicy chorizo, fluffy scrambled eggs, and melted Monterey Jack cheese. Prep couldn’t be easier. While your potatoes roast in the oven, your chorizo browns in a skillet until just caramelized. Toss in the eggs with the chorizo to absorb that smoky flavor, pair it with Jack, then wrap everything up in a soft tortilla, and you’re good to go on delicious brekkie for the week. These also work well as a simple, lovely weekend brunch.
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Total Time: 50 minutes
- Yield: 6 burritos
- Skill Level: Easy
Chorizo Breakfast Burrito Ingredients
- Mexican Chorizo: There are two common types of chorizo, so make sure to get raw Mexican pork chorizo from the butcher, not Spanish cured chorizo from the deli. Mexican chorizo is fresh and needs to be cooked before you add it to your burrito. If you can, buy it in bulk so you don’t have to remove the casings. If you’re a fan of spice, look for Northern Mexican chorizo, which brings the heat.
- Yukon Gold Potatoes: Creamy rather than fluffy, Yukon Golds have the perfect consistency for binding the other textures and flavors together.
- Shallots: Your goal is a firm shallot without peeling paper, soft spots, or sprouts. I highly recommend them over onions for their milder flavor.
- Olive Oil: An everyday extra-virgin olive oil will do.
- Eggs: No need to go on a wild goose chase for something special; standard large eggs are the ticket.
- Flour Tortillas: Personally, I prefer 10-inch flour tortillas, which give you enough room to wrap the filling without skimping or tearing.
- Monterey Jack Cheese: Pre-shredded Monterey Jack works fine if you’re in a hurry, but I find freshly shredded melts better because it contains no shelf stabilizers.
- Kosher Salt and Freshly Ground Black Pepper: For seasoning everything to taste.
For Serving
- Sour Cream: Regular or reduced fat sour cream both work, so take your pick.
- Pico de Gallo: Some sauce really ups the experience. While I like making my own Pico de Gallo or Fire Roasted Salsa, a store-bought salsa or hot sauce is just fine.
- Fresh Cilantro: Optional, but makes for a fresh, bright addition.
How to Make Chorizo Breakfast Burritos
Slice potatoes and shallots thinly and spread them, mixed together, on a baking sheet. Drizzle them with olive oil, season to taste, and bake them at 400°F until they become tender with crispy edges.
Brown the chorizo (removing sausage casings if necessary) in a skillet over medium heat. Be attentive, breaking it up with a wooden spoon and stirring to get crispy edges without burning. Drain off all but a tablespoon of fat, leaving the meat in place, then pour the beaten eggs into the skillet. Once they begin to set, gently stir them around. You want large lumps of egg distributed evenly throughout the meat.
In a separate, dry skillet, warm the flour tortillas until soft and pliable. Layer each with the potatoes and shallots, chorizo-egg mixture, and cheese. Fold the bottom edge over the top of the filling, then fold in the sides and roll the tortilla into a tight cylinder. Place it 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, or remove to cool and store.
Pro Tips
- Watch the heat: Chorizo can go from browned to burned quite quickly, so don’t walk away if you can help it.
- Slice potatoes evenly: Aim for ⅛-inch thickness so they cook and crisp at the same rate. If you have a mandolin, it’s a nice tool for the job.
- Prep ahead: Doing your meal prep in stages? Brown the chorizo and roast the potatoes ahead of time, then assemble and reheat everything when you’re ready. If I’m making these for lunch with guests rather than grab-and-go breakfasts, I’ll often do this.
- Fill conservatively: Leave a generous border around the edges of your filling for easier rolling.
- Reheat with intention: You always want to keep the foil-wrapped burritos seam-side down in the oven. Otherwise, they may unroll while heating.
Recipe Variations
- Swap out potatoes: Red potatoes are a nice, creamy substitute for Yukon Golds. Russets are fluffy rather than creamy, so the result will be different.
- Play with cheeses: Cheddar cheese makes a nice substitute, and pepper jack adds a kick.
- Alter your aromatics: Thinly sliced yellow or sweet onion is a suitable replacement if you don’t have shallots.
- Add avocado: Sliced avocado or guacamole is a classic topping addition.
Make-Ahead, Storage and Reheating
Chorizo breakfast burritos are an excellent make-ahead-meal candidate. If you want to store them, first let them cool completely, then wrap each in a separate piece of foil and refrigerate them for up to three days. When ready to eat them, place the burritos seam-side down on a baking sheet in a 350°F oven until heated through. Usually it takes 20 to 25 minutes.
For longer storage, you can freeze these. Wrap them in foil as you would to refrigerate them, then add a layer of plastic wrap or tuck them into a freezer bag. Frozen, they’ll keep for up to three months. To reheat, remove the plastic, and warm them as above, but for about 45 minutes. I like to open the foil for the last five to 10 minutes to crisp the tortilla.
More Chorizo Recipes You’ll Love
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.
