Chorizo and Potato Breakfast Burritos (Freezer Prep!)

These hearty and flavorful Chorizo and Potato Breakfast Burritos are the perfect option for a quick breakfast!  

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Having these Mexican breakfast burritos in the freezer are great for busy mornings when you’re trying to get the kids off to school but still want them to have a good breakfast.

The Players for Chorizo and Potato Breakfast Burritos

Ingredients:

• Olive Oil – You’ll need some fat to cook the potatoes in such as olive oil, avocado oil, butter, or even bacon fat.
• Potatoes – To make this best breakfast burrito recipe, you’ll need 2 or 3 large russet potato that have been peeled and diced.  
• Seasonings – To season our cooked potatoes, you’ll need garlic powder, onion powder, and paprika.
• Salt and Pepper – Use as much salt and black pepper as needed to season your potatoes.
• Chorizo – For this chorizo burrito recipe, I’ll be using Mexican pork chorizo, but you can also use beef chorizo if you prefer.  
• Eggs – You’ll need one dozen beaten eggs for these chorizo and egg breakfast burritos.
• Shredded Cheese – Use your favorite type of cheese for these burritos!  Cheddar cheese, Monterey Jack cheese, and Mozzarella cheese are my favorites to use.
• Tortillas –  You’ll need about 20 warm tortillas.  I use soft taco flour tortillas that you can find at any grocery store.  You can also use flour burrito-sized tortillas to make larger burritos if you prefer.  

Tools:

• Skillets – You’ll need a few skillets to make these egg burritos!  I like using a cast iron skillet to make the crispy potatoes and a non-stick skillet to make the scrambled eggs. You can also use one skillet to make everything if you prefer.  Transfer the cooked potatoes to a plate and cover with foil to keep warm, and use that same skillet for the eggs.

How to Make Chorizo and Potato Breakfast Burritos

In a large skillet over medium heat,  add 2 tablespoons of olive oil and saute the diced potatoes. Season the potatoes with garlic powder, onion powder, paprika, salt, and pepper for about 15 minutes, until the potatoes are cooked.  

Warm the Tortillas

While the potatoes are cooking, begin to warm the tortillas.  I use the burners on my stove over medium-low heat, warming one side of the tortilla for about 15 seconds, then carefully flipping it over to the other side to warm it for 15 seconds.  Repeat with the remaining tortillas. 

Cook the Chorizo and Eggs

In a small bowl, whisk together the eggs, along with a pinch of salt and pepper.

In a separate hot skillet, cook the chorizo for 7-8 minutes, breaking the chorizo up with a wooden spoon.  Add the whisked eggs to the cooked chorizo and cook the eggs together with the chorizo for about 5 minutes until the eggs are cooked.

Pour your chorizo and egg mixture into the potatoes and add the shredded cheese.  Mix it until the cheese melts completely. 

Assemble the Burritos

Take about 1/4 cup or less of your egg and potato filling, and place it into a warm tortilla. Roll the tortilla up, ensuring the sides are tucked inward to prevent the filling from coming out of the sides.  

Repeat with the remaining tortillas. Serve your burritos with fresh pico de gallo, chopped cilantro, a dollop of sour cream, a little bit of hot sauce, and a squeeze of lime juice to elevate your breakfast burritos.

Enjoy the burritos right away while still warm, or follow the directions below for freezing.

Storage, Freezing, and Reheat Instructions

To store your breakfast burritos, place the cooled burritos into an airtight container or cover them with plastic wrap.  They will keep in the fridge for up to 3 days.

To freeze, place the cooled burritos onto a cooling rack.  Place the cooling rack into the freezer to flash-freeze the burritos for at least an hour.  Once the burritos have frozen completely, move them to a freezer bag.  You can wrap them with parchment paper or wax paper if you’d like, but I’ve recently been forgoing the wrapping, and the burritos have been perfect with zero freezer burn!  The breakfast burritos will keep in the freezer for up to 3 months.

To reheat frozen breakfast burritos, place the desired amount of frozen burritos onto a microwave-safe plate.  Place it in the microwave and heat on High power for 1 minute and 15 seconds.  Carefully, turn the burritos over and heat for 1 minute, or until heated through.  

What’s the difference between Mexican Chorizo and Spanish Chorizo?

Mexican Chorizo, like the one we’re using for this chorizo breakfast burrito recipe, is raw and needs to be cooked.  You can get Mexican chorizo from any grocery store and is made from pork, beef, or a combination of both.  Mexican chorizo is flavored with cumin, chili, vinegar, and garlic. 

Spanish Chorizo is ready to eat and fully cooked.  This type of chorizo has more of a smoky flavor with the addition of smoked paprika.  You generally find this type of chorizo on charcuterie boards, as it pairs well with various cheeses.

Pin it for Later!

If you end up trying these Chorizo and Potato Breakfast Burritos, leave me a comment.  I’d love to chat with you!

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