Go Back

Chorizo Egg Burrito

Print Recipe
Fluffy eggs, spicy chorizo, tender potatoes, and crisp bell peppers and onions all wrapped in a flour tortilla makes this the ultimate breakfast on the go.
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 People

Equipment

  • 2 Sauté pans
  • 1 Fork
  • 1 Microwave
  • 1 Cheese grater
  • 1 Chefs Knife
  • 1 Cutting Board
  • 1 Spatula

Ingredients

  • 1 Ea Potato Large, baking
  • 1 Ea Galric Clove, minced
  • 1 Ea Bell pepper Large, diced
  • 1/2 Ea Onion Yellow, diced
  • 2 Tbs Olive oil Extra virgin
  • 4 Oz Chorizo Mexican or “raw”
  • 8 Ea Eggs Large
  • 2 Tbs Butter Unsalted
  • 1 Tsp Salt Kosher, divided
  • 1 Tsp Pepper Black, ground, divided
  • .25 Tsp Garlic powder
  • .25 Tsp Onion powder
  • 2 Oz Cheddar Sharp, grated
  • 8 Tbs Sour cream Divided (optional)
  • 1 Ea Avocado Sliced (or 4 tbs guacamole) (optional)
  • 4 Tbs Pico de Gallo Or salsa (optional)
  • .25 Cup Shredded lettuce (optional)

Instructions

  • Scrub the potato. Using a fork poke holes all over the potato. Place the potato into a microwave and cook 2 minutes. Rotate the potato and cook another 2 minutes. Continue until the potato gives when pinched on either side. Allow to cool slightly and cube. Set aside.
  • Heat the olive oil in a large sauté pan. Add the garlic and allow to cook for a few seconds. Add the onion and bell pepper. Sprinkle with salt, pepper, garlic powder and garlic powder. Cook 1-2 minutes. Add 1 additional tbs of oil and add cooked and cubed potatoes. Cook 2-3 minutes. Remove from heat and set aside.
  • Meanwhile, crack the eggs into a bowl. Using a fork, break each yolk. Whip the eggs with the fork using a circular motion with your wrist. Whip until smooth.
  • In a clean sauté pan place the chorizo in the heated pan and cook, stirring until melted into the pan and the oil has started to render. Add 2 tbs of butter.
  • Add the whipped eggs to the hot chorizo and butter. Sprinkle with salt and pepper. Very gently use the fork to drag the cooked egg from the edges into the center. Continue to cook in this manner until the egg is fully cooked. Remove from heat. Add the cooked eggs to the potato mixture.
  • Taste the egg and potato mixture. Add salt, pepper, garlic powder or onion powder as needed to taste. The mixture should be a little more “powerful” than you’d like. The tortilla, cheese, sour cream, salsa, etc will all subdue the taste.
  • Warm the tortillas on a microwave safe plate topped with a damp paper towel. Heat at 30 second intervals until soft and pliable.
  • Place the warmed tortillas on a clean cutting board. Spread 2 tbs of sour cream toward the bottom edge of the tortilla. Leave a 2-3 inch border. Layer with guacamole, egg mixture, pico de gallo, avocado, lettuce and cheese.
  • Fold the left and right sides of the tortilla toward the center over the filling. Using your thumbs, fold the bottom of the tortilla over the filling. Roll the tortilla away from you, being sure to tuck the sides in as you go. Place on a plate seam side down.
  • Repeat with remaining tortillas. Eat immediately.

Notes

You can make these ahead! Wrap the egg mixture with cheese into the tortillas.  Do not add the optional toppings.  Wrap in foil and place in a warm oven until time to serve.  Or you can place in a ziplock bag and store in the refrigerator for 3 days.  Or you can place in the freezer for up to one month.