Active Time
30 min
Total Time
30 min
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.
Ingredients
Makes 4 servings
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
Step 2
Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
Step 3
Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
Step 4
Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
Step 5
Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
Step 6
Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
If you can't find Mexican chorizo, you can use Spanish chorizo. Peel off casings and finely chop chorizo. Cook in small skillet over medium heat until warmed through and some of fat is rendered, about 2 minutes. Add potato and proceed with recipe.
Leave a Review
Reviews (39)
Back to TopThis is a great recipe Breakfast Burritos , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
These were fine, similar to other recipes I have made for breakfast burritos. Beans are a good addition for extra protein.
camster6
Nanaimo, BC
12/30/2018
@JimBob67...perhaps you should follow your own advice. There’s nothing said about freezing avocado! And I think it’s sad you should give a low mark for that. It’s not helpful to other readers.
Anonymous
LovingThese
1/27/2018
I've been making burritos for years and freezing them. I usually make several dozen at a time and add anything. Sometimes I make breakfast burritos with eggs and other times burritos using pork or beef. I wrap each one in Saran Wrap and put three to a ziplock bag. One ingredient I love to add are a can of ranch beans also like to add left over rice. Makes a hearty breakfast or dinner. I never use the microwave to reheat them. I find the flour tortillas gets a little soggy that way. After thawing them out I pop them into my panini maker. Gets nice grill marks and my husband likes to top with home made salsa. reminds me of a chimichanga that's not deep fried.
kssew4fum
Arizona
7/21/2017
I made 15 of these for a camping trip to Dinosaur National Monument. I was feeding a family of four, with two teenagers, and everyone loved them! After I assembled each burrito, I wrapped it snugly in foil and then placed all the burritos in a gallon-size zip bag and froze them. We took them in a cooler along with large, screw-top, frozen plastic juice bottles -- some with juice and some with water -- along with a bottle of salsa and a tub of sour cream. In the mornings we tossed the wrapped burritos on the campfire or in a skillet on the camp stove until they were warm or hot. Dipped the burritos in the salsa and sour cream. YUM! Terrific, hardy breakfast that satisfied us for a day of hiking and rafting. Three of us ate one a day and my teenage nephew ate two at a time.
carolh1
Boulder, CO
1/18/2017
JIMBOB67, yes, the recipe has avocados as an ingredient, but the purpose of the article, "Why we banned avocado from breakfast burritos" was to tell us why we can't freeze the breakfast burrito with the avocado.
kimberly_beasley
Hatfield, PA
1/18/2017
What a relief! At first I read your lead-in article, 'Might as well get the most unfortunate bit of news out of the way first: you can't freeze avocado, and so it is not welcome in a freezer breakfast burrito. " Then I read this recipe and indeed you DO add avocado! Does anyone actually proof-read these? I assume the lead-in had nothing to do with the recipe.
JimBob67
Colorado
1/17/2017
Excellent! Just the right amount of kick, too. I recommend sauteéing diced bell peppers before cooking the chorizo, and adding back after the chorizo was done browning. Salsa on the side for dipping. Will make again!
swdenton
Bayonne, NJ
5/8/2016
See: TAPIOCA
idpj
Brasil
1/1/2015
Good, easy recipe to make. I used corn tortillas instead of flour (a personal preference) and didn't add any cheese. Next time I'd like to try it with refried or black beans which I think would make the recipe even better.
myparisiansky
Paris, France
1/8/2011
Easy breakfast to make. I didn't have Mexican chorizo so I replaced the chorizo with turkey bacon and it was delicious. I also added red and green peppers and topped it off with some hot sauce.
icecreamlover
San Francisco, CA
9/12/2010
Awesome - really like those in Santa Fe. A very good variation is to sautee an uncooked salmon burger (crumbled) instead of the chorizo and use fontina cheese instead of monterey jack. Very, very good! Read More http://www.epicurious.com/recipes/foo d/notes/Breakfast-Burritos- 355417#ixzz0tVUviS9H
kansasun
7/12/2010
I didn't have avocado so sauteed some spinach after I had cooked onion, the chorizo and potato. And instead of salsa I added chopped jalepenos to the eggs. Then a tiny dollop of sour cream and some home grown sprouts. It reminded me of the breakfasts I used to have at Sofio's in Telluride.
LeeWallick
3/16/2010
Excellent recipe.....make sure you thorougly drain potato, and brown it in some oil before you add to the chorizo. This makes the burrito less ''wet'' and helps to retain the flavor of each ingredient.
cooknfun
Grafton,WI
10/26/2009
How many calories in Barrito?
betty1932
10/26/2009
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