USABreakfast Burrito
A hearty, handheld American breakfast classic — scrambled eggs, crispy potatoes, spicy chorizo, melted cheese and fresh salsa wrapped in a warm flour tortilla. Filling, bold and completely satisfying.
What you'll need
Ingredients
- 4See recipes with large flour tortillas
large flour tortillas (30cm)
i - 6See recipes with large eggs
large eggs
i - 200 gSee recipes with mexican chorizo or spicy sausage
Mexican chorizo or spicy sausage, crumbled
i - 300 gSee recipes with yukon gold potatoes
Yukon Gold potatoes, diced into 1cm cubes
i - 1See recipes with red bell pepper
red bell pepper, diced
i - 1See recipes with white onion
white onion, diced
i - 2See recipes with garlic cloves
garlic cloves, minced
i - 150 gSee recipes with cheddar or monterey jack cheese
cheddar or Monterey Jack cheese, grated
i - 3 tbspSee recipes with sour cream
sour cream
i - 1See recipes with avocado
avocado, sliced
i - 120 mlSee recipes with fresh salsa or pico de gallo
fresh salsa or pico de gallo
i - 2 tbspSee recipes with olive oil
olive oil
i - 1 tspSee recipes with smoked paprika
smoked paprika
i - 1 tsp
- 0.5 tspSee recipes with black pepper
black pepper
i - 2 tbspSee recipes with fresh cilantro
fresh cilantro, chopped
i
How to make it
Instructions
- 1
Cook potatoes: heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add diced potatoes in a single layer and cook without stirring for 4–5 minutes until a golden crust forms. Flip and cook 3–4 minutes more until crispy and cooked through. Season with smoked paprika, salt and pepper. Remove and set aside.
- 2
In the same skillet, cook chorizo over medium heat, breaking it up, until browned and cooked through, about 5 minutes. Add onion and bell pepper, cook 3 minutes until softened. Add garlic and cook 1 minute. Remove from pan.
- 3
Whisk eggs with a pinch of salt and 2 tbsp water. In a non-stick pan over medium-low heat, melt a small knob of butter. Add eggs and cook slowly, folding gently with a spatula every few seconds, until softly scrambled with large, glossy curds. Remove from heat while still slightly wet — residual heat finishes them.
- 4
Warm tortillas directly over a gas flame for 20 seconds per side, or in a dry skillet, until pliable and lightly charred in spots.
- 5
Build the burritos: lay a warm tortilla flat. Spread a line of sour cream down the center. Layer on potatoes, chorizo mixture, scrambled eggs, cheese, avocado slices and a spoonful of salsa. Finish with cilantro.
- 6
Fold in the sides, then roll tightly from the bottom up. For a crispy exterior, place seam-side down in the hot dry skillet for 1 minute per side until golden and sealed.
- 7
Serve immediately, cut on the diagonal, with extra salsa and hot sauce on the side.
Frequently Asked Questions
Why do scrambled eggs in a breakfast burrito turn rubbery — how to make them soft and creamy?
Eggs turn rubbery when overcooked. Cook them over medium heat, stirring constantly, and remove from the heat while they are still slightly underdone — they will finish cooking from residual heat. Add 1 tbsp of butter or sour cream at the end for a creamy texture. Slightly moist eggs balance the crispy potatoes and spicy chorizo perfectly, so don't rush this step.
Can you make a breakfast burrito without chorizo — what to substitute for a vegetarian version?
Yes. Replace chorizo with: crumbled tofu fried with smoked paprika and garlic (mimics the texture), canned lentils with cumin and chili pepper, or roasted chickpeas with spices — a high-protein plant-based option. To preserve the smoky heat of chorizo, add 1 tsp smoked paprika and a pinch of chili flakes to whatever substitute you choose.
How to freeze breakfast burritos in advance and reheat without losing quality?
Wrap each burrito tightly in foil, then in plastic wrap. Freeze for up to 3 months. To reheat: remove the plastic, keep the foil and place in the oven at 175 °C for 20–25 minutes. Alternatively, thaw overnight in the refrigerator and reheat in a dry skillet for 3 minutes per side. Do not add avocado or sour cream before freezing — add them fresh at serving time.
How to make a gluten-free breakfast burrito — which tortilla to choose?
Use corn tortillas (naturally gluten-free) or dedicated gluten-free flour tortillas made from rice flour. Corn tortillas are more fragile — warm them for 30 seconds in a dry skillet before assembling so they don't tear when folding. All other recipe ingredients (eggs, potatoes, peppers, cheese, chorizo) are gluten-free — just check the sausage label to be sure.
How many days can you store a breakfast burrito in the fridge and what is the best way to reheat it?
A burrito without avocado keeps in the refrigerator for 3–4 days, wrapped in foil or plastic wrap. Reheat in a dry skillet with a lid for 3–4 minutes per side (the tortilla will crisp up nicely) or in the oven at 180 °C for 10–12 minutes. A microwave is faster (90 seconds) but will soften the tortilla. Always add avocado and fresh salsa after reheating, never before.
Japan
France
Israel
Mexico
Russia
Join the conversation
Comments
Loading comments…