Close Menu
Bonus Kitchen
  • Recipes
  • Chicken
  • pasta
  • Main Dishes
  • Dairy-Free
  • Breakfast
  • Desserts
  • Gluten-Free
  • Dinner
  • Vegetarian

Subscribe to Updates

Subscribe to our newsletter and stay updated with the latest news and exclusive offers.

What's Hot

Rubar Bremonade

June 28, 2025

Tuscan Nattle Terrini Pasta Salad

June 28, 2025

Endive appetizer with goat cheese and pear

June 27, 2025
Facebook X (Twitter) Instagram
Bonus Kitchen
  • AboutUs
  • Contact
  • Privacy Policy
  • Terms and Conditions
  • Disclaimer
Facebook X (Twitter) Instagram
  • Recipes
  • Chicken
  • pasta
  • Main Dishes
  • Dairy-Free
  • Breakfast
  • Desserts
  • Gluten-Free
  • Dinner
  • Vegetarian
Bonus Kitchen
Home»Breakfast»Crispy potatoes and chorizo ​​breakfast burrito
Breakfast

Crispy potatoes and chorizo ​​breakfast burrito

Bonus KitchenBy Bonus KitchenMay 3, 2025No Comments8 Mins Read
Facebook Twitter Pinterest LinkedIn Tumblr WhatsApp Telegram Email
Share
Facebook Twitter LinkedIn Pinterest Email

These crunchy potato and chorizo ​​breakfast burritos are delicious and flavorful! Wrap the crunchy seasoned potatoes, fluffy scrambled eggs, cheddar jack cheese and chorizo ​​mixture in a soft flour tortilla and toast immediately until crispy. It produces 4 breakfast burritos.

Crispy potatoes and chorizo ​​breakfast burrito

If I’m making chorizo, you can bet on making crunchy potatoes to suit it. I don’t know why they go together well, but that’s just going to do it!

Cases and points, these vegan chorizo ​​and potato tacos, and now these breakfast burritos!

For the past few weeks, I have been making breakfast burritos on Sundays. Usually it’s just eggs, sausages, cheese, crunchy tater tots (so good!). But then I had the idea to make crispy potatoes with a chorizo ​​version. Needless to say, they were a hit! I made the ground chorizo ​​brown and fry with onion, red peppers and jalapeño. I then rolled it up with crunchy seasoned potatoes, cheddar jack cheese and fluffy scrambled eggs in a burrito-sized flour tortilla.

Crispy potatoes and chorizo ​​breakfast burritoCrispy potatoes and chorizo ​​breakfast burrito

And they served them with all the tetoping. (Don’t worry, I linked most of them to the bottom of the post.)

Ingredients for a crunchy potato and chorizo ​​breakfast burritoIngredients for a crunchy potato and chorizo ​​breakfast burrito

To make these crispy potatoes and chorizo ​​breakfast burritos:

For potatoes:

Russet potatoes – or whatever you have on hand (but Russet is the best IMO) avocado oil, or extra light olive oil. Garlic Powder – Adds a sweeter and milder flavor than fresh garlic. Onion Powder – lends you an extra bold onion flavour. Paprika – lends you a colour and subtle flavour.

Chorizo ​​Mixture:

Avocado oil – or extra light olive oil. Chorizo ​​- Use bulk Mexico chorizo ​​(located in most grocery stores near pork). Yellow Onion – Adds a sweet, subtle onion flavor. Red peppers – add a pop of colour and a mild sweet flavour. Jalapeño – Adds a delicious spicy flavour. Remove the seeds and ribs to reduce heat.

For eggs:

Eggs – Use fresh or high quality store-bought eggs on a large farm. Butter – lends you a richness and flavour. Kosher salt – Enhance the flavor. Freshly ground black pepper – adds a distinctive bite and flavour.

For Burritos:

Large Burrito Size Tortilla – Flour Tortilla about 10 inches in diameter. Cheddar Jack Cheese – or use Monterrey Jack or Pepper Jack Cheese. Non-stick spray – Crispy the outside of your breakfast burrito.

Dipped potatoes, oil and spice sheet panDipped potatoes, oil and spice sheet pan

Make potatoes:

Preheat the oven to 400°F (or 200°C).

Arrange large edged baking sheets with parchment paper. Add 1 pound of diced russet potatoes. Season with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon, garlic powder, onion powder, and 1 paprika.

With perfectly clean hands, throw well to coat.

Spread on even layers and bake for 18-20 minutes.

Throw potatoes with spices and oilThrow potatoes with spices and oil

Delete it and head out to the side.

Frying pan oil and chorizoFrying pan oil and chorizo

Make a chorizo ​​mixture:

While the potatoes are in the oven in a 10-inch skillet, add 1 teaspoon of avocado oil and 1/2 pound of ground (bulk) Mexican chorizo.

Use a spatula to break down the chorizo ​​and cook until fully cooked deep golden brown and crisp. About 12 minutes.

Remove any fat that has accumulated in the pot and discard it. Next, add 1/2 of the medium yellow onion. Add 1/2 cup finely diced red peppers and one medium finely diced jalapeño.

Fry chorizo ​​peppers and onionFry chorizo ​​peppers and onion

Once soft, remove from the heat and place it sideways while you are making scrambled eggs.

Make scrambled eggs:

In a large bowl or liquid measuring cup, add 8 large eggs, cracked and cracked.

Whip the eggWhip the egg

Using a whisk, beat the eggs until they are fully combined.

Add butter to the frying panAdd butter to the frying pan

In a 10-inch skillet, add 2 tablespoons of butter and heat to medium-to-medium low.

Pour the eggs into a frying panPour the eggs into a frying pan

Once it has melted, pour the beaten eggs.

Cook the eggsCook the eggs

Using a rubber spatula, grind the eggs from the bottom of the pot.

Scrambled eggsScrambled eggs

Repeat this frequently until the eggs are cooked. Season with pinch of salt and freshly ground black pepper. Next, remove the burner and set it aside.

Burrito size tortillaBurrito size tortilla

Make a burrito:

Set up a burrito making station. Before you start, make sure you have finely minced cheese, scrambled eggs, potatoes and chorizo ​​mixture nearby. Set up a bread or griddle and preheat to medium/medium high temperatures.

Using one burrito at a time, heat the tortilla in the microwave for 20 seconds.

Add cheese, eggs, chorizo ​​and potatoesAdd cheese, eggs, chorizo ​​and potatoes

Next, top with 2 tablespoons of fine cheese, 1 spoonful of scrambled eggs, 1/4 of the chorizo ​​mixture, potatoes and 2 tablespoons of cheese.

Roll up the burritoRoll up the burrito

Fold the sides and roll the burrito firmly.

Toast in a frying panToast in a frying pan

Spray the preheated bread with non-stick spray and first place the seam side of the burrito down on the toast. When it turns golden, turn it brown on the second side. Remove with the remaining burrito and repeat.

Crispy potatoes and chorizo ​​breakfast burritoCrispy potatoes and chorizo ​​breakfast burrito

It’s going to be so funny!

Crispy potatoes and chorizo ​​breakfast burritoCrispy potatoes and chorizo ​​breakfast burrito

What to serve with a crispy potato and chorizo ​​breakfast burrito:

Crispy potatoes and chorizo ​​breakfast burritoCrispy potatoes and chorizo ​​breakfast burrito

Do you like breakfast burritos? Here are a few more for you to try!

Crispy potatoes and chorizo ​​breakfast burritoCrispy potatoes and chorizo ​​breakfast burrito

enjoy! And if you’re going to try this crunchy potato and chorizo ​​breakfast britos recipe, let me know! Take a photo and tag it on Twitter and Instagram!

Crispy potatoes and chorizo ​​breakfast burritoCrispy potatoes and chorizo ​​breakfast burrito

yield: 4 Serving

Crispy potatoes and chorizo ​​breakfast burrito

The crunchy potato and chorizo ​​breakfast burrito is delicious, flavorful and stuffed! Roll fluffy scrambled eggs, red pepper and jalapeno, chorizo, crunchy potatoes and cheese into soft flour tortillas and toast immediately in a hot skillet.This recipe gives you four burritos.

Preparation time: 45 Min Min

Cooking time: 15 Min Min

Total time: 1 time HR

For potatoes:

16 Ounce Russet potato, I cut it off1 A large spoon Avocado oil, Or extra light olive oil1 Small spoons Kosher salt1/2 Small spoons Freshly ground black pepper1 Small spoons Garlic powder1 Small spoons Onion powder1 Small spoons paprika

For chorizo:

2 Small spoons Avocado oil, Or extra light olive oil1/2 lb Bulk Chorizo1/2 Yellow onion, Dipped small1/2 cup Red peppers, Dipped small1 Medium jalapeno pepper, Finely cut seeds and rib bones were removed with less heat

For eggs:

8 big egg, Beating2 A large spoon butter1 pinch Kosher saltFreshly ground black pepper

For Burritos:

4 big Burrito-sized tortilla1 cup Cheddar Jack Cheese, It was shreddedAnti-stick spray, Ghee Oil or Avocado Oil

Make potatoes:

Preheat the oven to 400°F (or 200°C).Arrange large edged baking sheets with parchment paper. Add diced russet potatoes and season with kosher salt, freshly ground black pepper, garlic powder, onion powder and paprika. With perfectly clean hands, throw well to coat.Spread on even layers and bake for 18-20 minutes. Remove and place it aside.

Make a chorizo ​​mixture:

While the potatoes are in the oven, add avocado oil and chorizo ​​in a 10-inch skillet. Use a spatula to break down the chorizo ​​and cook until fully cooked deep golden brown and crisp. About 12 minutes.

Remove any fat that has accumulated in the pot and discard it. Next, add the diced yellow onions, red peppers and jalapeño.Once soft, remove from the heat and place it sideways while you are making scrambled eggs.

Make scrambled eggs:

In a large bowl or liquid measuring cup, crack the eggs and add. Using a whisk, whisk the eggs until they are completely combined.

In a 10-inch skillet, add butter and heat to medium-to-medium drop. Once it has melted, pour the beaten eggs. Using a rubber spatula, grind the eggs from the bottom of the pot. Repeat this frequently until the eggs are cooked. Season with kosher salt and freshly ground black pepper, remove from the burner and set aside.

Make a burrito:

Set up a burrito making station. Before you start, make sure you have finely minced cheese, scrambled eggs, potatoes and chorizo ​​mixture nearby. Set up a bread or griddle and preheat to medium/medium high temperatures.Using one burrito at a time, heat the tortilla in the microwave for 20 seconds.

Next, top it with 2 tablespoons of fine cheese, a generous spoon of scrambled eggs, 1/4 of the chorizo ​​mixture, potatoes and another 2 tablespoons of cheese.

Fold the sides and roll the burrito firmly. Spray the preheated bread with non-stick spray and first place the seam side of the burrito down on the toast. When it turns golden, turn it brown on the second side. Remove with the remaining burrito and repeat.

Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and nutritional information shared on Simplescratch.com should be used as a general guideline only.

Serving: 1Burrito, calorie: 821kcal, carbohydrates: 57g, protein: 35g, fat: 50g, Saturated fat: 20g, Polyunsaturated fat: 5g, January Saturated Fat: 12g, Trans Fat: 0.3g, cholesterol: 451mg, sodium: 1817mg, potassium: 797mg, fiber: 5g, sugar: 5g, Vitamin A: 1964iu, Vitamin C: 37mg, calcium: 369mg, iron: 6mg

author: Laurie McNamara

course: Breakfast and brunch

cooking: Tex Mex, Mexico

This post may contain affiliate links.

(TagStoTRASSLATE) Breakfast (T) Brunch (T) Britos (T) Chorizo ​​(T) Cinco de Mayo

Breakfast burrito chorizo crispy Potatoes
Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
Bonus Kitchen
  • Website

Related Posts

Tuscan Nattle Terrini Pasta Salad

June 28, 2025

Smoky wedge chorizo ​​scotch eggs

June 24, 2025

Easy pickle pepper

June 23, 2025

Easy Enchilada Style Ground Beef Burrito Recipe

June 21, 2025

Old fashioned butterscotch pie

June 21, 2025

Chocolate malt ice cream

June 20, 2025
Add A Comment
Leave A Reply Cancel Reply

Don't Miss
Drink Recipes

Rubar Bremonade

June 28, 2025

house » Recipes » Drinking the recipe Published: June 20, 2025 Colleen Leave a comment…

Tuscan Nattle Terrini Pasta Salad

June 28, 2025

Endive appetizer with goat cheese and pear

June 27, 2025

Berri invites the lonely generation to eat

June 26, 2025
Top Recipes This Week

Cheap bean dip

May 26, 2025

Crispy potatoes and chorizo ​​breakfast burrito

May 3, 2025

Rubar Bremonade

June 28, 2025

Tuscan Nattle Terrini Pasta Salad

June 28, 2025
Stay In Touch
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • Vimeo

Subscribe to Updates

Subscribe to our newsletter and stay updated with the latest news and exclusive offers.

About Us
About Us

Welcome to Bonus Kitchen where each recipe is a narrative waiting to be shared rather than just a list of ingredients. We think that food can be a language, an emotion, a means of communication, and a source of nourishment.

Top Recipes

Cheap bean dip

May 26, 2025

Crispy potatoes and chorizo ​​breakfast burrito

May 3, 2025

Rubar Bremonade

June 28, 2025
Don't Miss

Rubar Bremonade

June 28, 2025

Tuscan Nattle Terrini Pasta Salad

June 28, 2025

Endive appetizer with goat cheese and pear

June 27, 2025
Facebook X (Twitter) Instagram Pinterest
  • AboutUs
  • Contact
  • Privacy Policy
  • Terms and Conditions
  • Disclaimer
© 2025 Bonus Kitchen. All Rights Reserved.

Type above and press Enter to search. Press Esc to cancel.

×

Log In

Forgot Password?

Not registered yet? Create an Account