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Nothing beats rolling out of bed and biting into a hot chorizo breakfast burrito loaded with spicy sausage, golden potatoes, fluffy scrambled eggs, gooey cheese, and bright bell peppers. These are super filling—perfect if you wanna power through your morning or need something portable for when you’re hustling out the door. Seriously, everyone always gets excited when these are on the table.
Flavorful Ingredients
- Colby Jack shredded cheese: Melts perfectly with a gentle zip, try shredding it fresh for a creamier bite
- Flour tortillas (burrito sized): All those goodies stay wrapped up best with soft, bendy tortillas
- Olive oil: Adds depth and keeps things cooking evenly, go for a good extra virgin one
- Red and green bell peppers: Bring sweet crunch and lots of color, look for ones that feel sturdy and shiny
- Salt and black pepper: Don’t forget to layer the seasoning as you go—flaky or kosher salt is easiest to sprinkle
- Milk: Makes eggs extra tender and richer, whole milk is my usual pick
- Small onion: Adds gentle savor, grab one that smells good and is heavy for its size
- Large eggs: Whisk till nice and frothy, free range eggs come out the brightest
- Potatoes, russet: Make the filling heartier, chop them into little cubes so they get crispy quick
- Chorizo sausage (pork): For that signature smoky kick, freshly made is absolutely worth it
- Butter: Makes eggs rich and silky—nothing beats the real thing
Easy Instructions
- Finish and Share:
- Slice your burrito in two and dunk it in salsa or pile on fresh Pico for an extra burst of flavor
- Crisp up Burrito:
- Get a skillet going with some olive oil over medium high, then fry each burrito seam side down till it’s crisp and golden, flip and give the other side a quick toast too
- Time to Roll:
- Bring in both sides of the tortilla, roll it tightly away from you, tucking and rolling so it all stays inside
- Build the Burritos:
- Spoon layers of potatoes, peppers, chorizo, and scrambled eggs right down the center, top it all with a shower of cheese
- Warm Up Tortillas:
- Pop tortillas between damp paper towels in the microwave for about 30 seconds so they turn soft and easy to fold
- Scramble Your Eggs:
- After you clean the pan, melt in the butter over medium low, toss in eggs and use a spatula to gently move them around till they’re just barely set and shiny, finish with a bit more salt and slide off the heat while still a little soft
- Whisk up Eggs:
- Crack eggs into a bowl, splash in the milk, and whisk till smooth for the fluffiest scramble
- Fry Potatoes and Veggies:
- Add olive oil to the pan, tip in the diced potatoes, peppers, and onion. Cook while stirring until potatoes are tender inside and browned on the edges—about 15-20 mins. Sprinkle in half your salt and all your pepper, then set aside
- Brown That Chorizo:
- Break up chorizo in a hot skillet over medium high and cook about 12 minutes till it’s done and has those caramelized brown bits coming through
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Honestly, I look forward to the chorizo every time. Its rich, spicy flavor wakes up every bite and reminds me of those big weekend breakfasts when the smell in the kitchen got everyone out of bed.
Storage Suggestions
They’re awesome for making ahead. Just wrap each cooled burrito in foil and stash in the fridge for up to three days. Want to freeze? Chill burritos first, wrap them in foil and pop in a freezer bag. When you need one, reheat in the microwave or oven until it’s piping hot—it’s a no-fuss meal anytime.
Switch It Up
Try turkey chorizo for something lighter or soyrizo if you want it meat-free. Cheddar or Monterey Jack are solid cheese swaps for Colby Jack. And if you’re fresh out of russets, sweet potatoes are a tasty alternative for a hint of sweetness.
How to Serve
Serve these up hot with sides like creamy guacamole, sliced avo, or zippy slaw. Add your favorite salsa or a dollop of sour cream if that’s your thing. At brunch, they’re winners with a cup of coffee and fresh fruit.
Burrito Origins
Breakfast burritos started out in the American Southwest, famous for hearty foods and flavor-packed fillings. The chorizo twist comes from Mexican and Spanish flavors, which have become breakfast favorites all over the States.
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Recipe FAQs
- → Is it okay to swap chorizo for another sausage?
Sure thing! Try a spicy Italian sausage or even a mild breakfast sausage depending on your taste.
- → What's the best way to make these wraps early?
Put them together, wrap them up, and refrigerate. Heat them on a skillet or microwave when ready.
- → Which cheese makes this taste the best?
Colby jack is creamy and melts easily, but cheddar, Monterey jack, or pepper jack work great too.
- → Can I freeze these for later?
Absolutely! Wrap them individually after cooling, pop them in the freezer, and thaw overnight before reheating.
- → What toppings work well with this dish?
Add some salsa, avocado slices, hot sauce, sour cream, or pico de gallo for extra flavor.
- → Can I make this meat-free?
Skip the chorizo and throw in plant-based sausage or more veggies for a vegetarian twist.