chorizo breakfast burrito

All your brunch dreams, wrapped up. These chorizo-loaded breakfast burritos are cheesy, eggy and golden, with crispy spuds and melty goodness in every bite. Make ahead and enjoy all week.

Cheesy Chorizo Brekkie Burritos

Potato

Chorizo

Mature Cheddar

Eggs

Butter

Baby Spinach

Soft Cheese

Oregano

Tortilla Wrap

Salt

Black Pepper

Hot Sauce

Start by cutting the potatoes into matchsticks and pop them into a bowl of ice-cold water. Set aside while you prep everything else. Drain and change the water twice to get rid of the starch.


Meanwhile, set a frying pan over a medium heat and add the chorizo. Fry for 8–10 mins until they are nicely caramelised and the oil’s released. Scoop out and set aside.

Pop the spinach into a colander and pour over a kettle of boiling water. Once wilted and cool enough to handle, squeeze out the excess water. 

Heat a third of the oil in a large frying pan set over a medium heat. Pat the potatoes dry with kitchen paper and add them to the pan. Season with salt, pepper and the oregano. Cook until golden and tender – you’ll need to do this in batches to avoid overcrowding. Add the remaining oil in thirds as you go.

Crack the eggs into a bowl, season with salt and pepper, then whisk. Melt the butter in a large non-stick pan over a low heat. Pour in the eggs and gently stir until halfway cooked. Dollop in the soft cheese and fold gently with a spatula until creamy and just set – don’t overdo it. They'll keep cooking as you assemble.

Now you can assemble. Lay out the tortilla wraps on a chopping board. Start with a layer of crispy potatoes, then grated cheddar, spinach, scrambled eggs and finally chorizo. Fold in the sides, then roll up tightly into burritos.

To seal, heat a dry frying pan over a medium heat. Pop the burritos in seam-side down and cook for 1–2 mins until sealed. Alternatively, chuck them in the air fryer at 200°C for 5 mins. Once ready, wrap each burrito in a layer of baking paper followed by foil. Stash in the freezer for later.

To reheat: Remove the foil, wrap the burrito in damp kitchen paper & microwave for 2 mins. Finish in the air fryer for 7–8 mins at 180°C (or in the oven for 10 mins at 160°C) until piping hot throughout.

This Chorizo Breakfast Burrito is the best of the best. Soft scrambled eggs combined with delicious chorizo, jack cheese, pico de gallo, Mexican crema, and crispy hashbrowns make this a breakfast burrito that&#x27;ll wow your family and friends.

Chorizo Breakfast Burrito

flour tortillas

chorizo

Monterey Jack cheese (shredded)

Tablespoons Mexican crema

Tablespoons butter

russet potatoes

Tablespoons beef tallow

salt (to taste)

black pepper (to taste)

eggs

heavy cream

salt

tomatoes

cilantro leaves

Tablespoons red onion (finely minced)

jalapeños (seeded and finely minced)

lime (juice)

Preheat your griddle (or stove top) to Medium-High heat.

Wash and grate your 3 potatoes, and place them onto double layered paper towels. Press out as much moisture as you can with the paper towels.

Prepare your eggs by cracking 6 eggs into a large bowl or pourable measuring cup. Stir in the heavy whipping cream and 1/2 teaspoon of salt, and beat lightly with a fork.

Prepare your pico de gallo. Mix all ingredients in a bowl and stir to combine.

Head to the griddle. Put half your beef tallow on the griddle and allow it to melt. Add the shredded potatoes on top of the melted beef tallow, and season with both salt and pepper. Lay them in a nice even layer, and do not flip them until they are golden brown.

Flip the hash browns and spoon the remaining beef tallow over the top so it melts in to the potatoes. This will help to crisp the other side.

Add the chorizo to your cook top. Break it up with the end of your spatula. When your chorizo is almost done and your potatoes have been flipped, add your eggs to your griddle.

Melt 2 Tablespoons of butter on your griddle top on the coolest part of your griddle (turn off a burner if need be). Pour your egg mixture on top of the melted butter and cook, stirring frequently with a spatula. Cook for 2-3 minutes.

Transfer your eggs, chorizo, and hash browns to a plate so you can begin assembling your burritos.

Assemble your burritos. In each tortilla shell, add a spoonful of eggs, a spoonful of chorizo, crispy hash browns, and top with shredded cheese. Roll them up tightly.

Add 2 Tablespoons of butter to the griddle. Place the rolled burritos seam side down on the griddle and cook for 1-2 minutes until burritos are crispy on the outside.

Serve hot with your pico de gallo and Mexican crema.

I didn’t have chorizo, so I made these with bacon for my kids. We have a new favorite breakfast in my house!  Looking forward to trying them with chorizo!

Top 2 chorizo breakfast burrito recipes from across the web

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Cheesy Chorizo Brekkie Burritos

Chorizo Breakfast Burrito

Top 2 chorizo breakfast burrito recipes from across the web

The most viewed chorizo breakfast burrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Chorizo Brekkie Burritos

Chorizo Breakfast Burrito

The most viewed chorizo breakfast burrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine