Step-by-step instructions
Preheat your oven to 425°F. Line a large baking sheet with parchment paper and spread the diced potatoes in a single layer. Drizzle with olive oil, and sprinkle with 1/2 teaspoon kosher salt, smoked paprika, garlic powder, and black pepper to taste. Roast for 30-35 minutes until the potatoes are fork-tender and golden brown.
While the potatoes roast, heat a large skillet over medium-high heat. Add the chorizo, breaking it up with a spatula, and cook until fully cooked with no pink remaining. Transfer to a paper towel-lined plate, draining all but 1 tablespoon of the fat from the skillet.
Reduce heat to medium-low in the same skillet. Pour in the whisked eggs and add the remaining 1/2 teaspoon kosher salt and a little black pepper. Let the eggs set for 1-2 minutes. Gently lift the edges of the eggs to allow uncooked egg to flow underneath. Sprinkle cheddar cheese over the eggs and cook for another 1-2 minutes until the cheese melts, and eggs are softly set but still moist. Remove from heat.
Warm each tortilla in the microwave for 20 seconds. Add Monterey Jack cheese on each tortilla, then layer with roasted potatoes, cheesy scrambled eggs, and chorizo. Garnish with parsley and/or cilantro.
Fold the sides of each tortilla and roll them tightly to form a burrito. Wrap each burrito in foil and place them in the oven for 10 minutes at 425°F until the cheese is melted.
Carefully unwrap and serve hot, optionally with sour cream and hot sauce.
How to serve it
These burritos are wonderfully versatile! For a delightful presentation, serve them on a platter garnished with fresh cilantro. They pair beautifully with a side of fresh fruit or a simple green salad. If you’re feeling indulgent, a spicy salsa or creamy avocado slices elevate the flavors even further.
Storage and reheating tips
Leftovers? No problem! To keep your burritos fresh, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; just wrap each burrito tightly in foil and place them in a freezer bag. When you’re ready to enjoy, bake directly from frozen at 425°F for 20 minutes or microwave for 1-2 minutes until warmed through.
Pro chef tips
- Want extra flavor? Add diced bell peppers or onions when cooking the chorizo for an additional veggie boost.
- Make sure to let the eggs cook gently. Overcooking can lead to dry eggs, so keep an eye on them!
- For a spicy kick, try using pepper jack cheese instead of Monterey Jack.
Creative twists
Feel free to experiment with your burritos! Swap out the chorizo for scrambled tofu to create a delicious vegetarian version or add black beans for added protein. You might also consider adding different cheeses or toppings like avocado or pico de gallo for a fresh twist.
FAQ
What is the prep time for this recipe?
The prep time for this Chorizo Breakfast Burrito Recipe is about 15 minutes, with a cooking time of approximately 30-35 minutes for the potatoes and 10 minutes for assembly and warming.
Can I use different types of potatoes?
Absolutely! While petite red and Yukon gold potatoes are recommended for their flavor and texture, you could substitute with sweet potatoes or any variety you prefer.
How do I ensure my burritos don’t get soggy?
To prevent soggy burritos, make sure to drain the cooked chorizo well and avoid overloading the tortillas with filling. Mixing in ingredients like crushed tortilla chips can also help absorb moisture.
Now you’re ready to whip up these mouthwatering Chorizo Breakfast Burritos that will delight everyone at the table! Enjoy the process and the delicious results.
