Name: Breakfast Burrito with Potatoes and Chorizo
Ingredients: 8 ounces Mexican chorizo, casings removed; 2 medium potatoes, peeled and diced; 6 large eggs; 1/4 cup milk; Salt and pepper, to taste; 1 tablespoon olive oil or vegetable oil; 1/2 cup shredded cheese (Cheddar, Monterey Jack, or your favorite); 4 large flour tortillas; Optional toppings: salsa, avocado, sour cream, hot sauce, chopped cilantro

Description

Breakfast Burritos with Potatoes and Chorizo are a hearty, flavorful way to kick-start your day. Combining spicy chorizo, crispy potatoes, and fluffy scrambled eggs, this dish offers a well-rounded breakfast that’s both satisfying and portable. Originating in the Southwestern United States, these burritos have become a breakfast staple, loved for their versatility and bold flavors.

Ingredients

Units Scale

8 ounces Mexican chorizo, casings removed
2 medium potatoes, peeled and diced
6 large eggs
1/4 cup milk
Salt and pepper, to taste
1 tablespoon olive oil or vegetable oil
1/2 cup shredded cheese (Cheddar, Monterey Jack, or your favorite)
4 large flour tortillas
Optional toppings: salsa, avocado, sour cream, hot sauce, chopped cilantro

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Instructions

Cook the Chorizo:
In a large skillet over medium heat, cook the chorizo, breaking it apart with a spatula, until fully cooked and browned (about 5–7 minutes). Transfer to a paper towel-lined plate to drain excess grease and set aside.
Cook the Potatoes:
Using the same skillet, add the diced potatoes. Add more oil if needed to prevent sticking. Cook over medium heat, stirring occasionally, until golden brown, crispy on the outside, and tender inside (10–12 minutes). Season with salt and pepper. Remove and set aside.
Prepare the Eggs:
Whisk together eggs, milk, salt, and pepper in a medium bowl. Heat a small amount of oil in the skillet over medium heat. Pour the egg mixture into the skillet and gently scramble until just set. Avoid overcooking.
Assemble the Burritos:
Warm the tortillas to make them pliable. Lay each tortilla flat and evenly divide the chorizo, potatoes, and scrambled eggs. Sprinkle shredded cheese on top. Add any preferred toppings like salsa or avocado.
Wrap the Burritos:
Fold the sides of the tortilla over the filling, then roll it up from the bottom, tucking in the sides as you go. For a crispy exterior, toast the burritos in a skillet for 1–2 minutes per side.
Serve:
Serve immediately while warm with cheese melted, pairing with fruit or a simple salad for a complete meal.