Chorizo and Potato Breakfast Burritos

• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound potatoes, diced into small cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large eggs
• 8 small flour tortillas
• 1/2 cup shredded cheddar cheese
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chorizo and cook until browned, breaking it into small pieces with a spoon.
3. 3 Add onion and garlic, sauté until softened.
4. 4 Stir in potatoes, cumin, smoked paprika, salt, and pepper. Cook until potatoes are tender.
5. 5 While potatoes cook, scramble eggs in a separate pan and set aside.
6. 6 Warm tortillas in a dry skillet or microwave.
7. 7 Assemble burritos by spooning chorizo and potato mixture down the center of each tortilla, topping with scrambled eggs and cheese.
8. 8 Fold sides in and roll up tightly.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• Large skillet
• Spatula
• Microwave or dry skillet

Variations

• Add black beans for extra protein.
• Include diced bell peppers for added color and sweetness.

Substitutions

• If chorizo is unavailable, use ground turkey or beef with added smoked paprika and chili powder.

Pairings

• Fresh orange juice
• Strong black coffee

Nutrition

Tips

• For a vegan option, substitute tofu scramble for eggs and use vegan cheese.
• Prep diced potatoes and onions ahead of time for a quicker morning cook.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a toaster oven or skillet.

Serving Suggestions

• Serve with salsa, avocado slices, and a dollop of sour cream.
• Pair with a fresh fruit salad for a balanced breakfast.

FAQ