These Chorizo Potato and Egg Breakfast Burritos are hearty satisfying and perfect for busy mornings. Made with spiced halal friendly chorizo tender potatoes and fluffy eggs wrapped in warm tortillas they are ideal for meal prep or a weekend brunch.
Why You’ll Love This Recipe
- Filling and protein packed breakfast
- Great for make ahead meals and freezing
- Customizable with your favorite toppings
- Budget friendly and family approved
Ingredients
- 10 oz beef or soy chorizo halal friendly
- 1 large russet potato
- 5 large eggs
- 4 large burrito size flour tortillas or 8 small tortillas
Optional Add Ins
- Shredded cheese
- Sour cream
- Refried beans
- Avocado
- Salsa
Instructions
- Pierce the russet potato all over with a fork and microwave for 2 minutes per side until tender. Alternatively dice the potato and boil until soft.
- Once cooked remove the skin if desired and cut the potato into even pieces.
- Remove beef or soy chorizo from its casing and cook in a large skillet over medium heat for about 8 to 10 minutes until fully cooked.
- If using beef chorizo drain excess grease if desired. If using soy chorizo add a small splash of oil before continuing.
- Add the cooked potatoes to the skillet and stir to coat with the chorizo.
- Crack in the eggs and gently stir cooking until the eggs are fully set.
- Warm tortillas until soft.
- Spoon filling into the center of each tortilla add optional toppings if using and wrap tightly into burritos.
Tips & Tricks
- Dice potatoes evenly for consistent texture
- Let the filling cool slightly before assembling freezer burritos
- Use nonstick or cast iron for easy cleanup
- Add bell peppers or onions for extra vegetables
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 large burritos
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican inspired
- Difficulty: Easy
- Dietary Notes: Halal friendly
Notes
For extra spice add chili flakes or hot sauce. Whole wheat tortillas work well if you want more fiber.
Nutrition Approximate per burrito
- Calories 480
- Protein 26 g
- Carbohydrates 42 g
- Fat 24 g
FAQ
Can I freeze these breakfast burritos
Yes they freeze very well and are perfect for meal prep.
What chorizo should I use
Use halal certified beef chorizo or soy chorizo.
Can I add cheese before freezing
Yes shredded cheese freezes well inside burritos.
How do I keep burritos from getting soggy
Let the filling cool before wrapping and avoid excess moisture.
Can I make these vegetarian
Yes use soy chorizo and add extra vegetables.
Storage
- Fridge: Store wrapped burritos up to 5 days
- Freezer: Freeze for up to 2 months
- Reheating: Microwave wrapped in parchment for 1 to 2 minutes
Similar Recipes
Chorizo Potato and Egg Breakfast Burritos
Ingredients
- 10 oz beef or soy chorizo halal friendly
- 1 large russet potato
- 5 large eggs
- 4 large burrito size flour tortillas or 8 small tortillas
Optional Add Ins
- Shredded cheese
- Sour cream
- Refried beans
- Avocado
- Salsa
Instructions
- Pierce the russet potato all over with a fork and microwave for 2 minutes per side until tender. Alternatively dice the potato and boil until soft.
- Once cooked remove the skin if desired and cut the potato into even pieces.
- Remove beef or soy chorizo from its casing and cook in a large skillet over medium heat for about 8 to 10 minutes until fully cooked.
- If using beef chorizo drain excess grease if desired. If using soy chorizo add a small splash of oil before continuing.
- Add the cooked potatoes to the skillet and stir to coat with the chorizo.
- Crack in the eggs and gently stir cooking until the eggs are fully set.
- Warm tortillas until soft.
- Spoon filling into the center of each tortilla add optional toppings if using and wrap tightly into burritos.
Notes
Conclusion
These Chorizo Potato and Egg Breakfast Burritos are flavorful filling and incredibly convenient. Whether you enjoy them fresh or pull one from the freezer on a busy morning they are a breakfast win every time.