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A powerhouse breakfast burrito packed with spicy Mexican chorizo, crispy pan-fried potatoes, and fluffy scrambled eggs, all melted together with cheese in a warm, toasted tortilla. The ultimate satisfying meal to fuel your day.
Crisp the Potatoes
Cook the Chorizo and Onion
Scramble the Eggs and Combine
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A powerhouse breakfast burrito packed with spicy Mexican chorizo, crispy pan-fried potatoes, and fluffy scrambled eggs, all melted together with cheese in a warm, toasted tortilla. The ultimate satisfying meal to fuel your day.
This tex_mex recipe takes 40 minutes to prepare and yields 4 servings. At 1000.86 calories per serving with 45.89g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Assemble the Burritos
Sear and Serve
Substitute the Mexican chorizo with a plant-based soy chorizo (soyrizo) and follow the same cooking instructions.
For extra fiber and flavor, fold in 1/2 cup of canned black beans (rinsed and drained) or a diced avocado into the filling before rolling.
Sauté one finely diced jalapeño or serrano pepper along with the onion for an extra kick of heat.
While a Mexican blend is great, feel free to use cotija, pepper jack, or sharp cheddar for a different flavor profile.
With a generous amount of eggs and chorizo, this burrito provides a significant protein boost, essential for muscle repair, growth, and keeping you feeling full and satisfied.
The complex carbohydrates from the potatoes offer a steady source of energy, preventing a mid-morning crash and fueling your body for hours.
Eggs are a natural source of several B vitamins, including B12 and riboflavin, which are crucial for energy metabolism and maintaining healthy nerve cells.
A single large burrito can have approximately 800-1000 calories, depending on the specific brands of chorizo, cheese, and tortilla used. It's a very hearty and energy-dense meal.
While it's packed with protein from eggs and chorizo, it is also high in calories, sodium, and saturated fat. It's best enjoyed as a satisfying treat in moderation rather than a daily meal. You can make it slightly healthier by using less cheese and choosing a leaner chorizo.
Absolutely! Prepare the filling and let it cool completely. Assemble the burritos, then wrap each one tightly in foil. They can be stored in the refrigerator for up to 3 days. To reheat, bake in the foil at 350°F (175°C) for 15-20 minutes or microwave without the foil.
Mexican chorizo is a raw, ground pork sausage seasoned with vinegar and chili peppers that must be cooked before eating. Spanish chorizo is a cured, dried sausage that is ready to eat and has a smoky flavor from paprika.
The most common reasons are using cold tortillas or overfilling them. Always warm your tortillas right before rolling to make them soft and pliable. Also, be careful not to put too much filling in the center, leaving a generous border to fold and roll.
Yes, while Russets get nice and fluffy, Yukon Gold or red potatoes also work well. They hold their shape a bit more and have a creamier texture. You may not need to peel them if you prefer skin-on potatoes.