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Breakfast Burrito
5 from 12 votes

Breakfast Burrito

Breakfast Burrito combines scrambled eggs with chorizo, crispy hash brown potatoes, and a blend of Mexican cheeses wrapped in large flour tortillas. The cooked chorizo provides a spicy, savory base while the potatoes add a browned, slightly crispy texture. Fresh pico de gallo and diced avocado add brightness and creaminess, making it a filling and flavorful morning meal option. Optional hot sauce allows for added heat to suit personal taste.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Breakfast
Cuisine: Mexican

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

    Cup of Yum
  1. In a medium mixing bowl beat eggs with a fork just until blended, set aside.
  2. 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.
  3. Transfer sausage to a sheet of foil lined with paper towels, wrap to keep warm. Leave rendered fat in skillet.
  4. 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.
  5. 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.
  6. 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).
  7. Heat tortillas on a griddle, in a large skillet or in the microwave until heated through.
  8. 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.
  9. 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.