Breakfast Burrito Recipe
A tantalizing trio of eggs, expertly blended with chorizo, and home – style potatoes.
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Ingredients
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Potatoes
Chorizo
Eggs & Mix
Assembly & Toppings
Method
Potatoes
- 1
- 2
- 3
cook potatoes
Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the diced onion and cook 2 minutes until translucent. Add the potatoes in an even layer, season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Let potatoes brown undisturbed 4-5 minutes, then stir/flip and continue cooking 6-8 minutes, stirring occasionally, until golden and tender when pierced with a fork. Reduce heat to low and keep warm in the skillet while you cook the chorizo and eggs.
Chorizo
- 4
brown chorizo
In a separate medium skillet over medium heat, add the chorizo (and 1 tsp vegetable oil only if the chorizo appears lean). Break it up with a spatula and cook 6-8 minutes until fully cooked, browned, and slightly crisp at the edges. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towels to drain excess fat. Reserve 1-2 tbs of chorizo fat in the pan for flavor (optional) or wipe out pan and continue.
- 5
Eggs & Mix
- 6
beat eggs
In a medium bowl, whisk together 6 large eggs, 3 tbs whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbs chopped cilantro until just combined and slightly frothy.
- 7
scramble eggs
Heat a clean 10-inch nonstick skillet over medium-low heat and add a small knob of butter or 1 tsp oil if desired. Pour in the beaten eggs and let sit undisturbed 10-15 seconds, then gently stir with a silicone spatula, folding eggs from the edges into the center. Continue gently cooking until soft curds form but eggs remain slightly creamy, about 2-3 minutes. Remove from heat just before fully set — residual heat will finish them.
- 8
Assembly & Toppings
- 9
warm tortillas
Warm flour tortillas for pliability: wrap in a slightly damp paper towel and microwave 20-30 seconds, or heat one at a time in a dry skillet for 20-30 seconds per side until pliable and slightly toasted.
- 10
assemble burritos
Lay one warm tortilla flat. Spoon roughly 1/4 of the chorizo-potato-egg mixture down the center (about 1 to 1 1/4 cups). Top with 1/4 cup shredded cheese, a spoonful of salsa, a few slices of avocado, and a dollop (about 1-2 tbs) of sour cream. Add hot sauce if desired.
- 11
fold burrito
Fold the sides of the tortilla toward the center, then fold the bottom edge up over the filling and roll tightly to form a burrito. Place seam-side down on the skillet used earlier over medium heat and toast 1-2 minutes per side until golden and sealed. This step melts the cheese and firms the burrito for easier eating.
- 12
serve
Slice burrito in half on the diagonal and serve immediately with extra salsa, sour cream, and cilantro on the side.