Mexican Chorizo and Potato Breakfast Burritos

Mexican Chorizo and Potato Breakfast Burritos ingredients

• 8 oz Mexican chorizo
• 2 medium Yukon Gold potatoes
• 1/2 medium yellow onion
• 1 jalapeño
• 6 large eggs
• 2 tbsp milk
• 1 cup shredded Monterey Jack or cheddar cheese
• 4 large flour tortillas
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro
• hot sauce

How to make Mexican Chorizo and Potato Breakfast Burritos

1. Peel and dice the 2 medium Yukon Gold potatoes into 1/2-inch cubes. Finely chop the 1/2 medium yellow onion and mince the 1 jalapeño (if using, remove seeds for less heat).
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until tender-crisp and lightly browned.
3. Add the chopped onion and minced jalapeño (if using) to the skillet with the potatoes. Cook for another 3-5 minutes, until the onion softens and becomes translucent. Season the vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Push the vegetables to one side of the skillet. Add the 8 oz Mexican chorizo to the other side. Break up the chorizo with a spoon and cook for 5-7 minutes, until fully cooked through and browned. Drain any excess grease from the chorizo if necessary.
5. While the chorizo cooks, whisk together the 6 large eggs and 2 tablespoons milk in a medium bowl until well combined. Season lightly with salt and pepper.
6. Pour the egg mixture into the skillet with the cooked chorizo and vegetables. Scramble the eggs, stirring gently, until they are just set but still moist. Stir in 1 cup shredded Monterey Jack or cheddar cheese until melted and evenly distributed.
7. Warm the 4 large flour tortillas by heating them briefly in a dry skillet over medium heat for 15-20 seconds per side, or microwave them for 15-30 seconds until pliable. This makes them easier to roll without tearing.
8. To assemble, lay a warm tortilla flat. Spoon about 1/4 of the chorizo, potato, and egg mixture onto the center of each tortilla, leaving space around the edges. Fold in the sides of the tortilla, then tightly roll it up from the bottom.
9. Serve the burritos immediately, optionally garnished with 2 tablespoons fresh cilantro and your favorite hot sauce. These burritos are excellent for a grab-and-go breakfast.

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