Breakfast Burrito with Potatoes and Chorizo

Instructions:

1. Cook the Potatoes

• Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 8-10 minutes until they are golden brown and crispy on the outside. Season with a pinch of salt and pepper. Once cooked, transfer the potatoes to a plate and set them aside.

2. Cook the Chorizo

• In the same skillet, add the chorizo. Cook over medium heat, breaking it up with a spoon, until it’s fully browned and crispy, about 5-7 minutes. If there is excess grease, drain it off. Once cooked, remove from heat and set aside.

3. Scramble the Eggs

• In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet and cook over medium-low heat, stirring gently to scramble. Cook until just set, about 2-3 minutes, being careful not to overcook.

4. Combine the Filling

• Once the eggs are scrambled, add the cooked chorizo and crispy potatoes to the skillet with the eggs. Gently stir to combine all the ingredients, and let everything warm through. If desired, sprinkle in the shredded cheese and allow it to melt into the mixture.

5. Assemble the Burrito

• Lay a flour tortilla flat on a clean surface. Spoon a generous amount of the chorizo, potato, and egg mixture into the center of the tortilla. If desired, top with salsa, sour cream, or a drizzle of hot sauce for an extra kick. Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.

6. Serve and Enjoy!

• Serve immediately with a side of your favorite salsa or extra hot sauce, and enjoy the savory goodness of your breakfast burrito. You can also garnish with a little fresh cilantro for a burst of color and flavor.

Tips for Customization:

• Vegetarian Option: Skip the chorizo and use seasoned black beans or sautéed vegetables like bell peppers, onions, and spinach for a delicious vegetarian version.
• Add Avocado: For extra creaminess, slice some ripe avocado and add it to your burrito before rolling it up.
• Spice it Up: If you like heat, consider adding diced jalapeños to the filling or sprinkling some crushed red pepper flakes into the egg mixture.

Meal Prep Idea:

These breakfast burritos are great for meal prepping! You can make a batch of filling in advance and store it in the fridge for up to 3 days. When you’re ready to eat, just reheat the filling, assemble your burrito, and enjoy a quick and tasty breakfast. You can also freeze the burritos for up to 3 months – just wrap each burrito tightly in foil or plastic wrap and freeze. To reheat, microwave or warm in a skillet.

Why You’ll Love This Recipe:

• Filling and Flavorful: The combination of crispy potatoes, spicy chorizo, creamy scrambled eggs, and melted cheese offers a satisfying and delicious breakfast experience.
• Quick and Easy: With just a few simple ingredients and steps, you can whip up this hearty breakfast in under 30 minutes.
• Customizable: Make it your own by adjusting the ingredients to suit your tastes, whether you’re looking for more spice, a vegetarian option, or extra toppings.

This Breakfast Burrito with Potatoes and Chorizo is a game-changer for your morning routine, bringing bold flavors and a hearty boost of energy to get you through the day. Enjoy it as is or experiment with toppings and add-ins — the possibilities are endless!