Chorizo Breakfast Burrito
This chorizo breakfast burrito is a cheesy breakfast wrap loaded with crispy hash brown potatoes, spicy chorizo sausage, and fluffy eggs. This recipe is great to make-ahead and freeze for easy, on-the-go breakfasts!
Servings: 4 servings
Ingredients
- 2 cups diced potatoes
- 1 Tablespoon olive oil
- 10 ounces chorizo
- 8 eggs beaten
- 1 cup shredded cheddar cheese
- 4 burrito sized flour tortillas
- Salt & pepper
Instructions
- Toss potatoes with olive oil and season with salt and pepper. Cook in a large skillet until cooked through and browned. Or you can bake at 425º F for about 20 minutes, stirring half way. Or cook in the air fryer at 380º for 15 minutes, shaking after 7 minutes.
- Meanwhile, in a skillet add the chorizo breaking into pieces and cook over medium high heat until browned. Remove from the pan and drain any grease away.
- In the same skillet cook the scrambled eggs over medium heat. Season with salt and pepper as desired.
- To assemble the burritos place 1/2 cup of potatoes into the center of each tortilla. Divide the eggs evenly among the burritos. Then top with 1/4 cup of cheese and chorizo.
- Roll the burrito by folding in the sides and then rolling over the filling. Place seam side down.
- Serve immediately, or you can warm them in the oven for 15 minutes if your fillings have cooled down. Or wrap in parchment paper and store in the fridge or freezer.
Notes
- You can use frozen diced or shredded hash browns for this recipe. Just cook them until crispy.
Nutrition
Calories: 647kcal | Carbohydrates: 34g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 400mg | Sodium: 538mg | Potassium: 623mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1013IU | Vitamin C: 21mg | Calcium: 305mg | Iron: 5mg
