Big O' Breakfast Burrito Recipe
chorizo, tomato, jalapeño, cheddar cheese, crispy potatoes and scrambled eggs wrapped in a warm flour tortilla, served with a side of pico de gallo and sour cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- 2
Prepare the Potatoes
If using frozen crispy potatoes, cook them according to package instructions. If making homemade, fry or bake until crispy.
- 3
- 4
Mix Ingredients
In a large bowl, combine the cooked chorizo, scrambled eggs, diced tomato, diced jalapeño, and shredded cheddar cheese. Mix well.
- 5
Assemble the Burrito
Warm the flour tortillas in a dry skillet or microwave. Place a portion of the filling mixture and crispy potatoes on each tortilla, then roll up tightly.
- 6
Serve
Serve the burritos warm with a side of pico de gallo and a dollop of sour cream.
