Description
Mexican-inspired Chorizo Breakfast Burrito delivers robust morning flavors that dance across your palate with spicy sausage, fluffy eggs, and melted cheese wrapped in a warm tortilla. Hearty ingredients combine for a satisfying breakfast that will fuel your day with delicious energy.
Ingredients
Scale
Proteins:
- 200 grams (7 ounces) chorizo, diced or crumbled
- 4 large eggs
Starches and Vegetables:
- 1 cup (150 grams) diced potatoes (or frozen hash browns)
- ¼ cup (60 grams) diced onions
- ¼ cup (60 grams) diced bell peppers
- 4 large flour tortillas
Dairy and Additional Ingredients:
- ¼ cup (60 milliliters) milk or cream
- ½ cup (50 grams) shredded cheese
- ¼ cup (60 grams) diced tomatoes or salsa
- Salt and pepper, to taste
Optional Toppings:
- Sour cream
- Avocado slices
- Cilantro
- Hot sauce
Instructions
- Crisp the root vegetables in a sizzling skillet, coating them with a thin layer of oil. Rotate periodically to ensure even caramelization and golden exterior. Season with subtle salt and cracked pepper, then transfer to a holding plate.
- Utilize the same skillet to render the spicy chorizo. Sauté the meat, breaking it into crumbly fragments until thoroughly cooked and developing rich, deep color. Eliminate excess fat while preserving minimal residual oils.
- Whip eggs with a splash of cream, introducing delicate seasoning. Pour into the warm pan, gently manipulating with a spatula to create soft, pillowy curds. Remove from heat when achieving a luxurious, creamy consistency.
- Position warm tortillas on a clean workspace. Strategically layer the components: first the crispy potatoes, followed by robust chorizo, then cloud-like scrambled eggs. Sprinkle generously with melting cheese, crown with fresh tomato salsa or diced vegetables.
- Craft each burrito by tucking the sides inward, then executing a precise, tight roll from bottom to top. For enhanced texture, briefly toast the assembled bundles in a hot skillet, creating a delicately crisp exterior.
- Slice diagonally to reveal the vibrant interior, serving immediately to preserve maximum flavor and temperature.
Notes
- Potato Perfection: Choose starchy potatoes like Russet or Yukon Gold for the crispiest, golden-brown exterior that adds delightful texture to your breakfast burrito.
- Chorizo Selection: Opt for fresh Mexican-style chorizo instead of cured Spanish varieties to ensure a moist, flavorful filling that integrates beautifully with eggs and potatoes.
- Egg Technique: Remove eggs from heat while slightly wet to prevent overcooking, creating a creamy scramble that keeps the burrito moist and prevents dryness.
- Dietary Adaptations: Swap chorizo with plant-based sausage for vegetarian versions, or use turkey chorizo for a leaner protein option that maintains bold, spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 210 mg