Chorizo Breakfast Burrito

A flavorful and hearty breakfast option, this Chorizo Breakfast Burrito features spicy sausage, delicious veggies, fluffy eggs, and melty cheese!

Course Breakfast

Cuisine American

Keyword breakfast burrito, burrito, chorizo breakfast burrito, freezer burrito

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 438kcal

Heat a large skillet on medium-high heat and add the ground chorizo, cook about 10-12 minutes breaking it up as you go. Remove to a plate and set aside.
Add the 1/4 cup of olive oil to the pan then add in the diced potatoes, red bell peppers, onions and green bell peppers and cook for 15-20 minutes or until potatoes are fork tender. Season with 1 teaspoon of salt and the black pepper. Remove to a plate and set aside.
In a medium bowl add the eggs, milk and whisk until combined.
Whip the skillet out with a paper towel and heat it on medium-low heat and add the butter, let it melt then add the eggs. Using a rubber spatula push the eggs around until they are set up and done. Season with the remaining salt and pepper, turn off heat, and set aside.
Place the flour tortillas between two damp paper towels and heat in the microwave for 15-30 seconds to soften.
Lay the tortillas out and divide the filling evenly between the tortillas. Then add the shredded cheese equally .
Fold the side in on the tortilla then roll the burrito over tucking as you go.
Heat a skillet on medium high heat and add 1 tablespoon olive oil place a few burritos into the skillet and fry for 1-2 minutes then flip and fry another minute until slightly crispy.
Serve with Pico de Gallo, or salsa!

Frying the burritos is optional, you can heat them in the microwave for 1-2 minutes until heated through.
To Freeze: Wrap each burrito in plastic wrap and place it into a large ziplock freezer bag. Freeze for up to 3 months. Let thaw in the refrigerator.