{"id":49520,"date":"2024-01-24T04:00:00","date_gmt":"2024-01-24T09:00:00","guid":{"rendered":"https:\/\/whatmollymade.com\/?p=49520"},"modified":"2024-08-11T07:59:28","modified_gmt":"2024-08-11T11:59:28","slug":"chorizo-breakfast-burrito","status":"publish","type":"post","link":"https:\/\/whatmollymade.com\/chorizo-breakfast-burrito\/","title":{"rendered":"Chorizo Breakfast Burrito"},"content":{"rendered":"\n

Bite-sized crispy potatoes, fluffy eggs, melty Mexican cheese, and spicy chorizo sausage make the best chorizo breakfast burrito! Wrap them in a soft flour tortilla and finish them fresh herbs. This spicy chorizo breakfast burrito is the best breakfast burrito you’ve ever had. <\/p>\n\n\n\n

Love Mexican-inspired dishes<\/a> for breakfast? Be sure to try these breakfast nachos<\/a> or my easy breakfast quesadilla<\/a>.<\/p>\n\n\n\n

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The Chorizo in these Breakfast Burritos<\/h2>\n\n\n\n

Chorizo is a spicy pork sausage<\/strong> often cooked in a hot skillet and served as chorizo tacos<\/a>, burritos, and other popular Mexican dishes. <\/p>\n\n\n\n

Spicy chorizo sausage adds the best flavor to these egg burritos and is a great way to get plenty of protein to fuel your morning!<\/p>\n\n\n\n

Where to find chorizo:<\/strong> A well-stocked grocery store will carry chorizo in the meat section. Unlike Spanish chorizo, which is cured and hard, Mexican chorizo is soft and loose, like ground pork. Your grocery store may carry it in susage casings, which you can easily remove. <\/p>\n\n\n\n

Looking for more recipes with chorizo? Try easy Mexican chorizo tacos<\/a>, chorizo cornbread stuffing<\/a>, or gluten-free Mexican lasagna <\/a>next!<\/p>\n\n\n\n

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How to Make Chorizo Breakfast Burritos<\/h2>\n\n\n\n

Here are the basic steps, with images, for this chorizo burrito recipe. Skip down to the recipe card below for the full printable recipe<\/em>.<\/p>\n\n\n\n

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Step 1. Roast the Potatoes <\/strong><\/h3>\n\n\n\n

​<\/strong>Place the diced potatoes in a single layer on a large baking sheet and drizzle with olive oil. Sprinkle with 1\/2 teaspoon of kosher salt, garlic powder, smoked paprika, and black pepper to taste. Roast 425 for 30-35 minutes, until the potatoes are fork-tender and golden brown.<\/p>\n\n\n\n

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Step 2. Cook the Chorizo<\/strong><\/h3>\n\n\n\n

Over medium heat, brown the chorizo all the way through. Drain all but 1 Tablespoon of the fat onto a paper towel-lined plate. <\/p>\n\n\n\n

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Step 3. Scramble the Eggs<\/strong><\/h3>\n\n\n\n

Whisk the eggs in a large bowl. Turn the heat to medium-low, pour in the whisked eggs, and sprinkle with the remaining pinch of salt and another little bit of black pepper. Continue to cook then sprinkle the shredded cheese overtop and remove from the heat when they’re just barely cooked and very soft. <\/p>\n\n\n\n

Success tip:<\/strong> Cook the scrambled eggs low and slow for best results. Don’t over cook the eggs because they will continue to cook when you heat the burritos before serving.<\/em><\/p>\n\n\n\n

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Step 4. Assemble the Burritos<\/strong><\/h3>\n\n\n\n

Microwave the tortillas individually for 20 seconds on a microwave-safe plate. Sprinkle the jack cheese on the bottom of the tortilla, add the cooked potatoes overtop, and top them with the egg mixture and cooked chorizo. Fold the ends and sides of the tortilla over the filling, and roll forward. <\/p>\n\n\n\n

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Step 5. Bake, Top, and Serve <\/strong><\/h3>\n\n\n\n

Wrap the entire burrito in aluminum foil and bake at 425 for 10 minutes, until the cheese melts. Serve with sour cream and hot sauce if desired.<\/p>\n\n\n\n

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Recipe Variations<\/h2>\n\n\n\n