Chorizo Breakfast Morning Burrito (Print-Friendly Version)

Spicy chorizo, eggs, roasted potatoes, and cheese come together in a satisfying morning burrito.

# What You'll Need:

→ Potatoes

01 - 450 g petite red or Yukon gold potatoes, diced
02 - 15 ml olive oil
03 - 1 tsp kosher salt, divided
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - Freshly ground black pepper, to taste

→ Protein & Dairy

07 - 450 g Mexican chorizo sausage, casing removed
08 - 12 large eggs, whisked
09 - 60 g cheddar cheese, freshly shredded
10 - 85 g Monterey Jack or pepper jack cheese, shredded

→ Tortillas & Garnish

11 - 6 large flour tortillas (burrito-sized)
12 - Fresh parsley and/or cilantro, chopped

# How to Make It:

01 - Preheat oven to 220°C. Arrange diced potatoes on a baking sheet in a single layer. Drizzle with olive oil and season with 0.5 teaspoon salt, smoked paprika, garlic powder, and black pepper. Toss to coat evenly. Roast for 30–35 minutes, stirring once halfway, until potatoes are golden and crisp.
02 - While potatoes roast, heat a large skillet over medium-high. Add chorizo and break into crumbles. Cook, stirring, for 6–8 minutes until browned and cooked through. Transfer chorizo to a paper towel-lined plate. Reserve 1 tablespoon rendered fat in skillet.
03 - Reduce skillet heat to medium-low. Pour in whisked eggs; season with remaining 0.5 teaspoon salt and black pepper. Let eggs set undisturbed for 1–2 minutes. Gently pull edges toward center, allowing uncooked egg to flow underneath. Scatter cheddar cheese over eggs; cook 1–2 minutes more until cheese is melted and eggs are creamy yet set. Remove from heat.
04 - Individually microwave each tortilla for 20 seconds until soft and pliable, or briefly warm in a dry skillet.
05 - Lay tortillas on a clean surface. Sprinkle each with Monterey Jack cheese. Top with roasted potatoes, scrambled eggs, and cooked chorizo. Garnish with chopped parsley or cilantro.
06 - Fold in sides of each tortilla over filling, then fold up bottom and roll tightly. Wrap each burrito in foil for ease and shape retention.
07 - Preheat oven to 220°C. Place foil-wrapped burritos on a baking sheet. Bake for 10 minutes until heated through and cheese is melted. Serve hot, with sour cream and hot sauce if desired.

# Additional Tips:

01 - Swap in sweet potatoes or hash browns for a unique twist on the filling.
02 - For a lighter option, substitute chicken or turkey chorizo, or use plant-based sausage.
03 - Vegan cheese alternatives may be used in place of dairy cheese for dietary preferences.
04 - Gluten-free or grain-free tortillas adapt this dish for gluten sensitivities.
05 - Lettuce leaves make an excellent low-carb wrap alternative.

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