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Crispy Loaded Breakfast Burrito with Chorizo and Potatoes

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A hearty and flavorful breakfast burrito featuring crispy tortillas, spicy fresh chorizo, tender potatoes, scrambled eggs, and melty cheddar cheese. Perfect for a satisfying morning meal or quick dinner.

Ingredients

Scale
  • 8 ounces fresh chorizo, casing removed
  • 2 medium russet potatoes, peeled and diced small (about 1 ½ cups)
  • 4 large eggs, room temperature
  • ½ medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 small jalapeño, seeded and finely diced (optional)
  • ¼ cup fresh cilantro, chopped
  • 1 cup shredded sharp cheddar cheese
  • 4 large flour tortillas (10-inch)
  • 2 tablespoons olive oil or vegetable oil
  • Sour cream or Mexican crema (optional, for serving)
  • Salsa or hot sauce of your choice (optional, for serving)

Instructions

  1. Rinse, peel, and dice the russet potatoes into small, even cubes (about ½ inch). Parboil the potatoes in salted water for 5 minutes to soften slightly, then drain and set aside.
  2. Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and jalapeño, sauté for 3-4 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds.
  3. Add the fresh chorizo, breaking it up with a spatula, and cook until browned and cooked through, about 5-6 minutes.
  4. In a separate pan, heat the remaining oil over medium-high heat. Add the parboiled potatoes and fry, stirring occasionally, until golden and crispy on all sides, about 8-10 minutes. Season lightly with salt and pepper.
  5. Beat the eggs lightly with a pinch of salt. Reduce heat to medium-low and add to the chorizo mixture. Stir gently to scramble, cooking until just set but still soft, about 2-3 minutes.
  6. Remove from heat and stir in the cooked crispy potatoes and chopped cilantro.
  7. Warm the tortillas slightly in the microwave or dry skillet to make them pliable. Spoon an even amount of the filling onto the center of each tortilla. Sprinkle with shredded cheddar cheese.
  8. Fold the sides in, then roll tightly from one end to the other to form burritos.
  9. Heat a clean skillet over medium heat with a teaspoon of oil. Place the burritos seam-side down first to seal. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden and crispy all over.
  10. Slice the burritos in half if desired. Serve warm with sour cream and salsa on the side for dipping.

Notes

If fresh chorizo is unavailable, substitute with spicy ground pork sausage seasoned with smoked paprika and chili powder. For dairy-free, use plant-based cheese and skip sour cream. To avoid soggy burritos, crisp tortillas well and avoid overfilling. Warm tortillas before assembling for easier folding. Pat potatoes dry before frying for best crispiness.

Nutrition

Keywords: breakfast burrito, chorizo, potatoes, crispy tortilla, scrambled eggs, cheddar cheese, quick breakfast, easy recipe

Find it online: https://blingbite.com/crispy-loaded-breakfast-burrito-with-chorizo-and-potatoes-easy-recipe-for-a-perfect-morning-meal/