Chorizo Potato and Egg Burritos-

Chorizo, Potato, and Egg, Breakfast Burritos

Author Renee Fuentes


  • 8 oz Mexican Pork or Beef Chorizo
  • 1 Cup of diced potaotes
  • 5 Eggs
  • 4 large flour tortillas or 8 small ones for tacos

Optional add-ins:

  • Shredded Cheese Sour Cream, Refried Beans, Avocado, or Salsa.


  1. In a large skillet, cook the chorizo over medium heat. It will look very greasy, it's done once the meat crisps up. Drain with paper towels or my hack using a large coffee filter.

  2. Leave any leftover grease in the skillet and cook the potatoes. You can use the pre-diced ones in a bag or pierce a white potato with a fork all over and microwave for 3 minutes to soften it. Then cut into even dices and place in the skillet to brown.
  3. Once the potatoes are tender, add the drained chorizo back into the skillet, mix, and add the eggs. Cook until the eggs are done.

  4. Warm flour tortillas in the microwave until soft and assemble burrito.
  5. To store the burritos, wrap each burrito with plastic wrap then place them in a freezer bag. When you're ready to heat, just remove from the plastic and warm in the microwave. To keep them warm on your way to work, wrap them in foil.