Today I made chorizo, potato, and egg breakfast burritos, and I’m sharing the recipe here. This recipe is a great way to start the day, and you can get creative by adding your favorite vegetables and meats, to make a burrito with a lot of flavor.

I was recently in a Mexican restaurant and ordered my usual breakfast burrito. I was brought a plate of eggs, potatoes, and chorizo. I was chewing and looking at the plate, and began to ponder what it would taste like with eggs, potatoes, and chorizo. So I tried it.

Being able to make a hot breakfast fast and easy is a necessity for me on a daily basis. I really don’t enjoy having to scramble eggs or make a grilled cheese sandwich on a busy morning. Two of my favorite things to make are breakfast burritos. It is my go to breakfast when I know I am going to be gone for a few hours. I like to make a breakfast burrito with chorizo, potato, and an egg. The eggs can go in the egg whites or I can scramble an egg into the potatoes. If you want to go all out you can even make an omelette with some of the potatoes and then add it to the burrito.

Chorizo, Potato, and Egg Breakfast Burritos With instructions on how to preserve soy chorizo for a quick grab-and-go breakfast.

What is Mexican Chorizo, and how does it differ from other types of chorizo?

Mexican chorizo is traditionally prepared with ground pork and a lot of spice for a delicious and fatty protein. Mexican chorizo is available in a variety of brands and types at most supermarkets.

When I make pork chorizo, I like to drain the oil once the meat is done, but I understand that other people prefer not to. It’s all up to you!

There’s also a beef chorizo that’s equally as delicious as the pig version but less oily. Check out Muy Delish’s recipe for Homemade Beef Chorizo.

So, what exactly is Soy Chorizo?

I’m using Soy Chorizo in the video, which is a plant-based protein. It’s not at all greasy, which is something I like. In fact, if you’re using soy chorizo, you’ll need to add a little more oil while making the burritos with the potatoes and eggs.

Black skillet with cooked chorizo and potato inside.

The soy chorizo cooks and crisps up beautifully while maintaining the same tastes as traditional chorizo. It’s made by removing the casing and breaking it up in a pan, much like normal chorizo. Cook until the soy chorizo begins to brown.

Chorizo, Potato, and Eggs Recipe

These Chorizo, Potato, and Egg Burritos are prepared in one pan and come together fast thanks to the use of cooked potatoes.

Wash 1 big russet potato and cut it into pieces with a fork around the potato. It should be microwaved for 2 minutes on each side until tender. Allow for some cooling time before cutting the potato into tiny pieces. If you wish to peel the potato skin, it comes off effortlessly.

Small black skillet with cooked chorizo potato and egg filling inside.

The potato may also be peeled and diced and cooked till soft in a saucepan of water.

Add the cooked potatoes and eggs to the pan after the chorizo has browned. In a skillet, gently scramble the eggs, then mix everything until the eggs are done.

Microwave flour tortillas for approximately 20 seconds, or until soft and malleable. Then pour a couple spoonfuls of the mixture onto the tortilla and firmly wrap it up.

Hand holding half of a burrito showing the chorizo potato and egg filling.

If you’re eating these chorizo, potato, and egg burritos right away, you can top them with sliced avocado, shredded cheese, salsa, crema, or even refried beans!

Chorizo Burritos: How to Store and Reheat

Don’t use any fresh toppings while preparing these burritos for storage. After the burrito has been reheated, they may be added.

Because the chorizo, potato, and egg mixture reheats nicely, you may add shredded cheese or refried beans to it.

Wrap the burritos in parchment paper after assembling them. If you’re creating several types (e.g., cheese burritos), write the kind of burrito on the parchment paper using a pen.

Horizontal view of burrito on a plate and a pink glass of water on the side.

Place the burritos covered in parchment in a zip top bag and push out any excess air before closing. In a quart size bag, I can fit four tiny burritos.

Keep refrigerated for up to 5 days or frozen for up to 2 months.

Keep the burrito covered in parchment paper and reheat in the microwave for 1 minute, or longer if frozen. Unwrap, add any desired toppings, and enjoy!

Looking for more chorizo recipes? Check out the following:

Burgers with Chorizo

Pasta with Chorizo and Clams

Tacos with vegan chorizo

Here’s the link to the full YouTube video:

YouTube thumbnail with 1 image of burrito filling in a skillet and they other in a burrito.

Burrito cut in half and stacked on top of each other on a white plate.

Breakfast Burritos with Chorizo, Potato, and Egg

Renee Fuentes is a model and actress.

Chorizo Potato and Egg Breakfast Burritos With the option of using soy chorizo and instructions for storing them in the fridge or freezer for a quick breakfast.

Time to prepare: 5 minutes

15 minutes to prepare

20 minutes total

Breakfast is a course.

Mexican cuisine

Instructions 

  • Microwave a big russet potato for 2 minutes on each side after piercing it all over with a fork. Then cut into even pieces; if you wish to remove the skin, it should fall off easily. Alternatively, chop a russet potato and cook it till tender in a saucepan of water.

  • Remove the chorizo from the casing and place it in a large pan to cook. Pork and beef chorizo will have a greasier appearance than soy chorizo. Cook for a further 10 minutes. I like to drain the oil from the cooked pork chorizo, but other people prefer to leave it in. Whichever you’d like. However, before adding the potatoes and eggs, some additional oil will be required for the soy chorizo.

  • When the chorizo is done, toss in the cooked potatoes, then crack the eggs into the pan with the chorizo and potatoes. Cook until the eggs are fully cooked.

  • Microwave flour tortillas until pliable, then pour a couple spoonfuls of the filling into the middle and firmly wrap. If you’re going to eat the burrito right away, add any additional toppings before wrapping it up.

  • Wrap each burrito in parchment paper before placing it in a zip top bag and storing in the refrigerator for up to 5 days or freezing for a few months. To reheat, put the parchment paper in the microwave for 1 minute or until hot.

 

A simple, nutritious comfort food. When you’re hungry in a hurry, whatever you’re in the mood for, these burritos can satisfy. I love making them for my husband on busy weeknights. I know he’ll take one to work with him, and he’s commented on how good they are.. Read more about chorizo breakfast burrito nutrition information and let us know what you think.

Frequently Asked Questions

How many calories are in a chorizo breakfast burrito?

The chorizo breakfast burrito has a total of 880 calories.

How many calories are in a chorizo and potato burrito?

A chorizo and potato burrito has about 860 calories.

What are good breakfast burritos?

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