Breakfast Burritos Recipe
Breakfast burritos are a delightful way to kick-start your day with a burst of flavor and satisfying textures. This recipe combines savory Mexican chorizo, fluffy scrambled eggs, crispy potatoes, and melty cheeses all wrapped up in a soft flour tortilla. It’s perfect for a hearty breakfast or brunch and is sure to become a favorite in your household.
Ingredients and Preparation
To prepare these delicious breakfast burritos, you’ll need a handful of simple yet flavorful ingredients. Start with burrito-sized flour tortillas, which provide a soft, pliable base for the filling. Mexican chorizo adds a spicy, robust flavor that pairs beautifully with the other components. Shredded potatoes offer a crispy texture, while eggs contribute a creamy richness. The combination of shredded cheddar and Monterey jack cheeses provides a gooey, melty delight. Butter helps in cooking, and salt and pepper season everything perfectly. For an optional fresh note, chopped parsley or cilantro can be added.
Cooking the Chorizo
Begin by heating a large non-stick skillet over medium heat. Add the Mexican chorizo, breaking it into small pieces with a spatula. Cook for eight to ten minutes until the chorizo is fully cooked, its spices and oils released into the pan. Drain off the excess fat, leaving about one tablespoon in the skillet. This reserved fat adds depth of flavor to the next steps. Transfer the cooked chorizo to a bowl, ensuring it’s ready for assembly later.
Preparing the Eggs
Using the same skillet, melt one tablespoon of butter, combining it with the reserved chorizo fat for an extra layer of flavor. Pour in the whisked eggs, seasoned with half a teaspoon of salt and a quarter teaspoon of black pepper. Cook the eggs over medium heat, stirring frequently to achieve a soft, creamy consistency. Just before the eggs are fully set, mix in the shredded cheddar and Monterey jack cheeses. The heat from the eggs will melt the cheeses, creating a rich, cohesive mixture. Transfer the scrambled eggs to a separate bowl.
Crispy Potatoes
In the same skillet, melt the remaining tablespoon of butter over medium-high heat. Add the shredded potatoes, spreading them out evenly in the pan. Season with the remaining salt and pepper, and cook, stirring occasionally, until the potatoes are golden and crispy, approximately ten minutes. The key to perfect potatoes is patience and even heat, allowing them to crisp up without burning. Once done, remove the skillet from the heat.
Assembling the Burritos
To assemble the burritos, it’s helpful to warm the tortillas in the microwave for about 30 seconds, making them more pliable and easier to work with. Distribute the crispy potatoes, scrambled eggs, and cooked chorizo evenly among the four tortillas. If desired, sprinkle chopped parsley or cilantro over the chorizo for a fresh, herby note.
To roll the burritos, fold one edge of the tortilla over the filling, tuck in the sides, and continue rolling tightly to form a neat, compact wrap. Repeat with the remaining tortillas and fillings. Wrap each burrito in tin foil and place them on a baking sheet. Pop them in a preheated oven for five to ten minutes to warm through before serving. This final step ensures that all the components meld together perfectly.
Recipe Tips
- Suggestions for making the recipe ahead: Assemble the burritos the night before and store them in the fridge. In the morning, simply pop them in the oven to heat through.
- Variations and substitutions for ingredients: Swap out the chorizo for sausage or bacon if preferred. Use different cheeses like pepper jack or mozzarella for a unique twist.
- Storage and reheating instructions: Store leftover burritos wrapped in foil in the refrigerator for up to three days. Reheat in the oven or microwave until heated through.
What to Serve With This Recipe
- Complementary side dishes and beverages: Serve with a side of salsa, guacamole, or sour cream. Fresh fruit or a simple green salad can balance the meal. Pair with a hot cup of coffee or a refreshing glass of orange juice.
- Ideas for breakfast accompaniments: Hash browns, roasted vegetables, or a smoothie can make a complete and satisfying breakfast.
Frequently Asked Questions
- Common issues and troubleshooting tips: If the tortillas are tearing, try microwaving them longer to make them more pliable. If the potatoes are not crisping, ensure the heat is high enough and avoid overcrowding the pan.
- Serving size and portion recommendations: This recipe makes four hearty burritos, perfect for a family breakfast or to have leftovers for the next day.
- Customizing the recipe to suit dietary preferences: For a vegetarian option, omit the chorizo and add sautéed bell peppers and onions. Use dairy-free cheese alternatives for a lactose-free version.
Ingredients
- 4 burrito-sized flour tortillas
- 1 (8-oz) package Mexican chorizo
- 10 ounces shredded potatoes (see note)
- 8 eggs, whisked
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 2 tablespoons unsalted butter, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon chopped parsley or cilantro, optional
Instructions
Heat a large non-stick skillet over medium heat. Add the chorizo, breaking it into small pieces with a spatula, and cook for eight to ten minutes until fully cooked. Drain excess fat, leaving about 1 tablespoon in the pan. Transfer the cooked chorizo to a bowl.
Using the same skillet, melt one tablespoon of butter, combining it with the reserved chorizo fat. Pour in the whisked eggs, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook, stirring frequently, until the eggs are soft but set, about ten minutes. Mix in the shredded cheddar and Monterey jack cheeses until melted. Transfer the scrambled eggs to a separate bowl.
In the same skillet, melt the remaining tablespoon of butter over medium-high heat. Add the shredded potatoes, spreading them evenly. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the potatoes become golden and crispy, approximately 10 minutes. Remove from heat.
To assemble the burritos, warm the tortillas in the microwave for about 30 seconds to make them more pliable. Distribute the potatoes, scrambled eggs, and chorizo evenly among the four tortillas. If using, sprinkle chopped parsley or cilantro over the chorizo.
To roll the burritos, fold one edge of the tortilla over the filling, tuck in the sides, and continue rolling tightly. Repeat with the remaining tortillas and filling.
Wrap each burrito in tin foil and place them on a baking sheet. Warm them in a preheated oven for five to ten minutes before serving.
Breakfast Burritos Recipe
Ingredients
- 4 burrito-sized flour tortillas
- 1 8-oz package Mexican chorizo
- 10 ounces shredded potatoes see note
- 8 eggs whisked
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 2 tablespoons unsalted butter divided
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 tablespoon chopped parsley or cilantro optional
Instructions
- Heat a large non-stick skillet over medium heat. Add the chorizo, breaking it into small pieces with a spatula, and cook for eight to ten minutes until fully cooked. Drain excess fat, leaving about 1 tablespoon in the pan. Transfer the cooked chorizo to a bowl.
- Using the same skillet, melt one tablespoon of butter, combining it with the reserved chorizo fat. Pour in the whisked eggs, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook, stirring frequently, until the eggs are soft but set, about ten minutes. Mix in the shredded cheddar and Monterey jack cheeses until melted. Transfer the scrambled eggs to a separate bowl.
- In the same skillet, melt the remaining tablespoon of butter over medium-high heat. Add the shredded potatoes, spreading them evenly. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the potatoes become golden and crispy, approximately 10 minutes. Remove from heat.
- To assemble the burritos, warm the tortillas in the microwave for about 30 seconds to make them more pliable. Distribute the potatoes, scrambled eggs, and chorizo evenly among the four tortillas. If using, sprinkle chopped parsley or cilantro over the chorizo.
- To roll the burritos, fold one edge of the tortilla over the filling, tuck in the sides, and continue rolling tightly. Repeat with the remaining tortillas and filling.
- Wrap each burrito in tin foil and place them on a baking sheet. Warm them in a preheated oven for five to ten minutes before serving.
Notes
- Store-bought pre-shredded uncooked potatoes, typically found in the refrigerated section of the grocery store, are used in this recipe.
- For making them ahead, these breakfast burritos can be stored in the refrigerator for three to four days and warmed up in the microwave or oven when ready to eat. While they can also be frozen, it’s worth noting that microwaving them from frozen may result in the tortilla becoming slightly chewy in some areas.