Breakfast Burritos with Potatoes, Chorizo, Eggs, and Cheese

These burritos with scrambled eggs, chorizo, diced potatoes, and grated cheddar are good for breakfast and meal prep. If you love burritos, you should also try this breakfast wrap with avocado and spinach, this wrap with scrambled eggs, spinach, tomatoes, olives, and feta, and for a hearty option, these ground beef burritos.

What You Need to Make These Breakfast Burritos

Here’s what you need for 8 breakfast burritos:

• Large Tortillas – 8 large flour tortillas
• Eggs – 8 large eggs
• Potatoes – 1.5 lb (725 grams) potatoes, peeled and diced
• Cheese – 2 cups grated sharp cheddar (or another cheese you prefer, like Monterey Jack, Pepper Jack). Get a block and grate/shred it yourself at home so that it melts better.
• Chorizo – 1lb (450 grams) Mexican chorizo or chorizo-style sausages (not cured Spanish chorizo). Mexican chorizo or chorizo-style sausages are raw, and when cooked, we can achieve the proper crumbles. Spanish cured chorizo is already cooked and won’t crumble.
• Paprika – 1 tsp smoked paprika
• Salt – kosher salt to taste
• Pepper – freshly ground black pepper to taste
• Oil – 1 tbsp oil, for roasting the diced potatoes
• Butter – 2 tbsp butter, for the eggs
• Salsa or Hot Sauce – salsa or hot sauce, to serve. I served them with a smoky tomato salsa that I explained how to make at home in the beef burritos recipe here.
• Optional: Avocado and Tomatoes, if serving immediately. Don’t add those if making the burritos ahead of time and freezing them.
• Optional Flavor Add-Ins: To up the flavor, you could add about 1/2 tsp garlic powder and 1/2 tsp ground cumin to the potatoes.

How to Make These Breakfast Burritos

Step 1. Cook the diced potatoes. Preheat the oven to 430°F (220°C). Season the potatoes with salt, pepper, and smoked paprika. Add the oil and toss the potatoes. Add them to a lined roasting tray or sheet pan and add them to the preheated oven. Cook until crispy on the outside, about 35 minutes, using a spatula to flip them or move around the sheet pan halfway through.

Step 2. Cook the chorizo. Heat a non-stick frying pan over medium-high heat (you don’t need oil as the chorizo will naturally release it). Take the chorizo sausages out of their casings and add them to the hot pan. Break them down into small pieces with a spatula while they’re cooking. Cook for about 8-10 minutes, until fully browned and no pink remains. If there’s excess fat/oil in the pan, drain the chorizo before adding it to the burritos.

Step 3. Cook the scrambled eggs. Whisk the eggs with salt. To a non-stick frying pan over medium-high heat, add the butter. Once the butter has melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a silicone spatula and fold over until just set but still soft.

Step 4. Assemble the burritos.

Warm up the tortillas. Warm up the tortillas slightly so they’re easier to wrap. You can either warm up each one for just 15-20 seconds on each side in a dry pan over medium heat. Or you can microwave the stacked tortillas on a plate for about 1 minute in the microwave with a damp paper towel on top to keep them soft.

Add the fillings. Divide the fillings among the 8 tortillas. To each tortilla, add the fillings in this order: a bit of cheese, cooked potatoes, cooked chorizo, scrambled eggs, and more cheese on top. Optionally, if serving the burritos immediately rather than for meal prep, add avocado and tomatoes as well before adding the final layer of cheese.

Wrap the tortillas around the fillings. Wrap the sides first over the filling, then fold over the bottom part over the wrapped edges and fillings (pulling the fillings in), then fold over and roll.

Step 5. Toast the burritos. Toast the burritos in a pan over medium heat, seam-side down first (so the cheese melts and holds the seam together).

You can see the burritos cut in half below (with and without avocado & tomatoes).

Serve with smoky salsa on the side.

Make-Ahead: Store them in an airtight container for up to 3-4 days in the fridge, or freeze them for up to 3 months in the freezer.

How to Freeze Them: Wait for the burritos to cool completely. Wrap tightly in foil and store in freezer bags.

How to Reheat Them: If reheating them from the fridge, I like to microwave them first, just for about 30-45 seconds to heat the center. Then, toast them in a dry pan/skillet for about 1-2 minutes per side to achieve a crispy exterior.

If reheating the burrito from frozen, remove the foil, and wrap the burrito in a damp paper towel. Microwave for 2-3 minutes on high until the center is hot, flipping halfway through. Remove the paper towel and toast the defrosted burrito in a dry pan/skillet for about 1-2 minutes per side.

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Lastly, don’t forget to save this recipe to one of your boards.