date: 2020-10-06T17:28:22.966Z
image: https://img-global.cpcdn.com/recipes/298975ce5776e0d1/751x532cq70/breakfast-burrito-with-chorizo-egg-potatoes-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/298975ce5776e0d1/751x532cq70/breakfast-burrito-with-chorizo-egg-potatoes-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/298975ce5776e0d1/751x532cq70/breakfast-burrito-with-chorizo-egg-potatoes-recipe-main-photo.jpg
author: Andre Walker
ratingvalue: 3.2
reviewcount: 15
recipeingredient:
– “2 large flour tortillas” – “3 teaspoons avocado oil or vegetable coconut etc” – “1/2 lb Mexican cheese blend” – “1 lb frozen diced potatoes or homemade diced potatoes” – “1 lb ground chorizo not links unless taking fresh chorizo out of lining links” – “6 eggs” – “2 teaspoons chipotle seasoning” – “1 teaspoon chili powder” – “to taste Hot sauce” – “to taste Salt and pepper”
recipeinstructions:
– “Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered.” – “While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here – chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink.” – “Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted.” – “Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked.” – “Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook.” – “Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way.” – “Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top.” – “Optional – grill on a skillet!” – “Top with more hot sauce (I used Diablo sauce from Taco Bell 😉 and cheese.” – “Add side of potatoes, and enjoy!”
categories:
– Recipe
tags:
– breakfast – burrito – with
katakunci: breakfast burrito with
nutrition: 192 calories
recipecuisine: American
preptime: “PT22M”
cooktime: “PT38M”
recipeyield: “3”
recipecategory: Dinner

![Breakfast Burrito with Chorizo, Egg, & Potatoes](https://img-global.cpcdn.com/recipes/298975ce5776e0d1/751x532cq70/breakfast-burrito-with-chorizo-egg-potatoes-recipe-main-photo.jpg)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, breakfast burrito with chorizo, egg, & potatoes. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Breakfast Burrito with Chorizo, Egg, & Potatoes is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Breakfast Burrito with Chorizo, Egg, & Potatoes is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook breakfast burrito with chorizo, egg, & potatoes using 10 ingredients and 10 steps. Here is how you can achieve that.

##### The ingredients needed to make Breakfast Burrito with Chorizo, Egg, & Potatoes:

1. Get 2 large flour tortillas 1. Get 3 teaspoons avocado oil (or vegetable, coconut, etc) 1. Get 1/2 lb Mexican cheese blend 1. Take 1 lb frozen diced potatoes or homemade diced potatoes 1. Make ready 1 lb ground chorizo (not links unless taking fresh chorizo out of lining links) 1. Prepare 6 eggs 1. Make ready 2 teaspoons chipotle seasoning 1. Get 1 teaspoon chili powder 1. Make ready to taste Hot sauce 1. Take to taste Salt and pepper

##### Instructions to make Breakfast Burrito with Chorizo, Egg, & Potatoes:

1. Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered. 1. While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here – chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink. 1. Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted. 1. Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked. 1. Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook. 1. Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way. 1. Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top. 1. Optional – grill on a skillet! 1. Top with more hot sauce (I used Diablo sauce from Taco Bell 😉 and cheese. 1. Add side of potatoes, and enjoy!

So that is going to wrap it up for this exceptional food breakfast burrito with chorizo, egg, & potatoes recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!