Restaurants›Short Stack Eatery›Breakfast Burrito Recipe

Breakfast Burrito Recipe

Inspired by Short Stack Eatery
Time30m
Serves4

cage-free eggs | pepperjack | black beans, house made chorizo | roasted potatoes • option to add salsa or guac

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.

Main Ingredients

Method

Preparation Steps

1

Cook the Chorizo

In a skillet over medium heat, add the olive oil and the house made chorizo. Cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.

2

Roast the Potatoes

In the same skillet, add diced potatoes, season with salt and pepper, and roast until golden and crispy, about 10-12 minutes. Stir occasionally.

3

Scramble the Eggs

In a bowl, beat the eggs with a pinch of salt and pepper. Pour into the skillet and scramble until just cooked through, about 3-4 minutes. Add the black beans and stir to combine.

4

Assemble the Burritos

On each flour tortilla, layer the egg mixture, cooked chorizo, and shredded pepperjack cheese. Optionally, add salsa and guacamole. Roll the tortillas tightly into burritos.

5

Serve

Serve the breakfast burritos warm, with additional salsa or guacamole on the side if desired.