Chorizo Breakfast Burrito
Embark on a flavorful breakfast adventure with these mouthwatering Breakfast Burritos! Packed with savory chorizo, fluffy eggs, crispy diced potatoes, and zesty cotija cheese, these burritos are a delightful way to start your day.
Cooking Tips
When baking the diced potatoes, be sure to toss them halfway through to ensure they cook evenly and develop a golden crisp. This step adds a satisfying texture to your burrito filling. Sauteing the chorizo infuses the dish with rich, smoky flavors that pair perfectly with the spicy kick of jalapenos and the sweetness of sautéed onions. This dynamic combination creates a deliciously balanced filling that will tantalize your taste buds. Assembling the burritos is a fun and creative process. Layer the eggs, potatoes, chorizo, and cotija cheese in the center of a warm flour tortilla, then roll it up tightly for a perfectly portable and satisfying meal on the go. Finish off by crisping up the burrito in a skillet until golden brown and crunchy on the outside, adding an extra layer of texture and flavor to each bite. Serve hot and enjoy the delicious fusion of textures and flavors in every bite.
Ingredients
- 1/4 onion, finely chopped
- 1 jalapeno, finely chopped (seeds and ribs removed for a milder version)
- 6 eggs, whisked
- 4 large flour tortillas
- 1/2 cup cotija cheese
- 1/2 lb chorizo (or standard sausage), crumbled or sliced into small pieces
- 1/2 teaspoon salt
- Freshly cracked black pepper, to taste
For the potatoes:
- 1 potato, diced into small cubes (0.5in x 0.5in)
- 1 teaspoon chili powder (optional)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil for tossing the potatoes
Directions
- Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional).
- Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so. Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side.
- Set aside when done. Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version).
- Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender.
- Whisk together 6 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
- To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds.
- Add the eggs, potatoes, chorizo, and cheese the middle.
- Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.
Author
Cody Landry
