Description
Mexican-inspired ultimate breakfast burritos pack robust flavors with scrambled eggs, crispy bacon, melted cheese, and spicy salsa wrapped in warm tortillas. Hearty ingredients create a morning meal that satisfies serious appetite and delivers delicious southwestern comfort in every satisfying bite.
Ingredients
Scale
Main Proteins:
- 6 large eggs
- 0.5 pound (226 g) fresh chorizo sausage
Starch and Vegetables:
- 0.75 pound (340 g) Yukon gold potatoes, peeled and cut into ½-inch cubes
- 4 9-inch flour tortillas
Toppings and Garnishes:
- 1 cup (112 g) shredded cheese
- sour cream
- pico de gallo
Instructions
- Preheat a large skillet over medium-high heat and add potato cubes, allowing them to develop a golden-brown crust without initial stirring for approximately 5 minutes.
- Gently turn potatoes, continuing to cook and stirring every 3-4 minutes until they achieve a crispy, uniform golden-brown exterior and become tender, roughly 12-15 minutes total.
- In a separate skillet, brown chorizo while breaking down larger chunks into smaller, bite-sized pieces using a wooden spoon until crisp and fully cooked.
- Wrap tortillas in foil and warm them in the oven to ensure flexibility and enhanced texture.
- Crack eggs into a mixing bowl and whisk thoroughly until well combined and slightly frothy.
- Heat an 8-inch skillet over medium heat, adding a light coating of oil to prevent sticking.
- Pour half of the whisked egg mixture into the skillet, swirling to create an even, thin layer that reaches the edges.
- Once bubbles form and eggs appear set, sprinkle shredded cheese evenly across the surface.
- Carefully place a tortilla on top of the cooking egg, gently pressing to adhere and ensure complete egg cooking.
- Swiftly invert the entire egg-tortilla combination onto a work surface, tortilla-side down.
- Layer roasted potato cubes and crispy chorizo down the center of the tortilla.
- Embellish with fresh pico de gallo and a delicate drizzle of sour cream.
- Fold the tortilla edges inward, then roll into a compact burrito shape.
- Wrap each burrito in parchment or foil, maintaining warmth in the oven if preparing multiple servings.
- Repeat the egg-tortilla process with remaining eggs and ingredients, serving burritos warm and fresh.
Notes
- Crisp potatoes to golden perfection by allowing them to brown undisturbed before stirring, creating delicious caramelized edges.
- Break chorizo into small pieces while cooking to ensure even distribution and maximize flavor throughout the burrito.
- Warm tortillas in foil to prevent drying out and make them more pliable for easy rolling.
- Create perfect egg tortilla wraps by swirling eggs to cover the entire skillet and adding cheese for extra richness.
- Use parchment or foil wrapping to keep burritos warm and portable, ideal for quick breakfast on-the-go.
- Prepare ingredients in batches to maintain consistent heat and quality for each delicious burrito.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 320 mg