Chorizo Egg and Potato Burritos
These Chorizo Egg and Potato Burritos are loaded with savory chorizo sausage, tender potatoes, and fluffy scrambled eggs. Wrap everything in a warm flour tortilla for a hearty breakfast you can enjoy right away or make ahead for busy mornings.
Reader Sarah Marie says: “Thank you for sharing the recipe. I was looking for something just like this!” ★★★★★
I love having breakfast burritos ready for mornings when I need something filling without spending much time in the kitchen. The filling cooks in one skillet, and I can make several burritos at once to enjoy throughout the week.
For this version, I’m using chorizo ground sausage instead of the traditional Mexican chorizo you’ll typically find in a tube. It has plenty of chorizo flavor but a firmer texture that’s similar to breakfast sausage. But I’ve also made these burritos with Mexican pork chorizo and soy chorizo, and they all turn out great!
Try my Bacon Egg and Cheese Burritos.
Ingredients
- Chorizo sausage: Remove the casing if needed and crumble the sausage as it cooks. You can substitute Mexican chorizo, but drain any excess grease after cooking. Soy chorizo also works for a meatless option and won’t be as greasy.
- Yukon gold potatoes: I’ve since changed this recipe to air-fry the potatoes instead of cooking them in the skillet. It’s faster, and they have a nice exterior crunch. You can also use Russet or red potatoes.
- Eggs: Whisk the eggs, then add them directly to the skillet with the sausage and potatoes.
- Flour tortillas: Large flour tortillas are easiest to fill and roll. Whole wheat or gluten-free flour tortillas can be used if preferred. Just heat them up for 30 seconds in the microwave to make them soft and pliable.
How to Make Chorizo Egg and Potato Burritos
These burritos are easy to make in one skillet. Cooking the potato first means you only need a few minutes to finish the filling once everything goes into the pan.
- Cook the potato. Wash the potato well and peel it if you like. Slice into even-sized cubes and drizzle with some oil, salt , and pepper. Air fry for 10 minutes at 350°F or until tender and crispy on the outside.
- Cook the chorizo. Remove the chorizo sausage from its casing if needed and add it to a skillet. Break it into small crumbles and cook until browned and completely cooked through. Use a few paper towels to drain out the excess oil.
- Add the potato. Stir the cooked potato pieces into the sausage and cook for a couple of minutes.
- Scramble the eggs. Add the whisked eggs to the skillet and gently combine them with the sausage and potatoes. Cook just until the eggs are set.
- Warm the tortillas. Microwave the flour tortillas for about 30 seconds, or until warm and pliable.
- Assemble the burritos. Add the filling to the center of each tortilla. You can also add shredded cheese if you like. Fold in the sides, then roll tightly to form a burrito.
If you’re eating them right away, add your favorite toppings like avocado, crema, salsa verde, or refried beans. I also like to place the wrapped burritos on a dry skillet to crisp up the outside and seal the burrito.
Tips and Notes
- Cut the potato into small pieces. Bite-sized pieces distribute more evenly throughout the filling and make the burritos easier to roll.
- Don’t overcook the eggs. Cook them just until set so they stay soft, especially if you’re planning to reheat the burritos later.
- Don’t overfill the tortillas. Leave enough room around the filling to fold in the sides and get a tight roll.
- Add cheese while the filling is warm. If you’re adding shredded cheese, the heat from the filling will help it melt.
How to Store and Reheat Breakfast Burritos
If you’re storing them, leave out fresh ingredients like avocado, salsa, and crema. Shredded cheese or refried beans can be added before rolling since they reheat well.
Wrap each burrito tightly in parchment paper, then place the wrapped burritos in a zip-top bag and press out as much air as possible. Store them in the refrigerator for up to 5 days or freeze for up to 2 months.
For a refrigerated burrito, microwave until heated through. Frozen burritos will need additional time, so microwave in intervals until completely hot. This can take around 3-4 minutes. Add your favorite fresh toppings after reheating.
Frequently Asked Questions
Large flour tortillas work best because they give you enough room for the chorizo, potato, and egg filling while still being easy to fold and roll.
Place the filling in the center and leave space around the edges. Fold the sides toward the center first, then roll the tortilla tightly from the bottom. Also keep warmed tortillas in a kitchen towl or tortilla warmer to prevent them from drying out.
Yes. You can make a larger batch for meal prep, but cook the filling in a large enough skillet so the ingredients aren’t overcrowded.
More Mexican Breakfast Recipes
Chorizo Egg and Potato Burritos
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Equipment
Ingredients
- 2 Yukon Gold Potatoes or 1 large russet potato
- 1 tablespoon Oil
- ¼ teaspoon Salt and Pepper to taste
- 16 ounce Mexican Pork, Beef, or Soy Chorizo
- 6 Large Eggs whisked
- 5 Large burrito size flour tortillas
Optional add-ins:
- Shredded Cheese, Sour Cream, Refried Beans, Avocado, or Salsa.
Instructions
- Wash the potato well, and peel it if you like. Slice the potato into small, even-sized cubes. Toss with oil, salt, and pepper, and air-fry for 10 minutes at 350°F or until tender and crispy.
- Remove chorizo from casing and cook in a large skillet. The pork and beef chorizo will look greasier than the soy chorizo. Continue cooking for about 10 minutes. s. I personally like to drain the grease from the pork chorizo once it's done, but some people like to keep it in. Whichever you prefer. However, the soy chorizo will need extra oil before you add the potatoes and eggs.
- Once the chorizo is cooked, add the cooked potatoes to the skillet, then add the whisked eggs, and gently combine with the chorizo and potatoes. Continue cooking until the eggs are just done. Don't overcook it.
- Warm flour tortillas in the microwave until soft and keep them in a tortilla warmer or kitchen towel to prevent them from drying out.
- To assemble, place a few spoonfuls of the filling into the center and wrap tightly. If eating immediately, add any extra toppings before wrapping the burrito.
- To store the burritos, wrap each burrito in parchment paper, then place them in a zip-top bag and store in the refrigerator for up to 5 days, or freeze for a couple of months. To reheat, microwave the burrito with the parchment paper for 1-2 minutes or until hot. Frozen burritos will need 3-4 minutes in the microwave.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Thank you for sharing the recipe. I was looking for something just like this! We don’t have a microwave, do you have an idea of how long and at what temperature I’d need to reheat frozen burritos in parchment paper and/or foil?
Hi Sarah! Great to hear 🙂 I would try heating the frozen burritos wrapped in parchment paper and foil at 350 degrees F for 20-30 minutes. Please let me know how it goes!
will be making this soon can i use vegan sausage instead as i have beyond meat sausage at my home i dont have soy chorizo in Singapore perfect for my office meals will dm you if i make this and let you know how it goes Thanks Ramya
Yes! You can definitely use a vegan sausage instead, enjoy!