Breakfast Burrito
User Reviews
5
Breakfast Burrito
Description
This Breakfast Burrito features scrambled eggs mixed with browned chorizo sausage, combined with cooked hash brown potatoes seasoned with salt and pepper. The filling is placed inside extra-large flour tortillas along with a shredded Mexican cheese blend. The burrito is finished with fresh salsa pico de gallo and diced avocado, contributing fresh, bright, and creamy notes. The cooking method involves separately cooking the chorizo and potatoes to develop texture and flavor before combining everything with gently scrambled eggs.
The result is a hearty and textured filling with the spicy richness of chorizo contrasted by tender eggs and crisp potatoes. The topping of pico de gallo brings fresh acidity, while avocado adds creaminess. This combination makes the burrito suitable for a substantial breakfast or brunch.
The recipe notes that bacon can replace the chorizo if preferred, and burritos can be made ahead and frozen, providing flexibility for meal prep and storage.
Ingredients
- 6 egg large
- 8 oz. chorizo sausage
- 1 Tbsp olive oil
- 2 cups hash brown potatoes frozen, O'Brien
- salt freshly ground
- black pepper freshly ground
- 4 flour tortillas 10 to 11-inch, extra large
- 3/4 cup Mexican cheese blend shredded
- 1 cup Pico de Gallo homemade or store-bought, fresh
- 1 avocado diced
- hot sauce such as Cholula or Tapatio, for serving (optional, Mexican
Instructions
- In a medium mixing bowl beat eggs with a fork just until blended, set aside.
- Heat a 10-inch non-stick skillet over medium-high heat. Crumble in chorizo and cook, while breaking up sausage and tossing, until browned and cooked through, about 5 - 6 minutes.
- Transfer sausage to a sheet of foil lined with paper towels, wrap to keep warm. Leave rendered fat in skillet.
- Pour 1 Tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes (stand back the may splatter since frozen), season with salt and pepper to taste. Cook, tossing occasionally, until lightly browned and cooked through, about 7 - 8 minutes.
- Transfer potatoes to a sheet of foil lined with paper towels, wrap to keep warm. There should be just a little oil left behind in the skillet if not drizzle in about 1/2 Tbsp olive oil.
- Heat skillet over medium-low heat. Add eggs and cook, scrapping bottom of a pan constantly with a rubber spatula and folding edges of eggs inward, just until eggs are nearly set, season with salt and pepper. Remove from heat, cover and keep warm (they'll continue to cook from residual heat of pan).
- Heat tortillas on a griddle, in a large skillet or in the microwave until heated through.
- To assemble, layer 1/4 of the eggs in a row in the center of each tortilla. Top each with 1/4 of the potatoes. Divide cheese among each then sprinkle with sausage. Spoon a few big spoonfuls of pico de gallo over each, top with avocado.
- Wrap two sides of tortilla inward then roll bottom side over, then roll up and wrap snuggly. Serve with Mexican hot sauce if desired.
Notes
- Bacon can substitute the chorizo by using 8 slices for a milder flavor.
- These burritos freeze well and can be made ahead for convenient reheating later.
User Reviews
Overall Rating
5
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