Description
A convenient, make-ahead breakfast recipe featuring savory chorizo, crispy potatoes, and scrambled eggs wrapped in flour tortillas. These burritos freeze perfectly for up to 3 months, offering a high-protein, hearty meal that reheats quickly in the microwave.
Ingredients
Scale
- 12 large eggs
- 1 lb Mexican-style chorizo sausage (fresh, raw)
- 2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 12 large flour tortillas (10-inch)
- 2 cups shredded cheese (Mexican blend or cheddar)
- 1 medium yellow onion, finely diced
- 1 medium bell pepper (red and green mix), diced
- 4 cloves garlic, minced
- 2 tablespoons cooking oil
- Salt and black pepper to taste
Instructions
- Dice potatoes and onions. Heat oil in a large skillet over medium-high heat. Add potatoes and onions, cooking for 10-12 minutes until golden and crispy. Set aside.
- In the same skillet, cook the chorizo for 3-4 minutes, breaking it up with a spoon until browned. Mix with the potatoes and add minced garlic, cooking for 1 more minute. Taste and adjust salt.
- In a bowl, beat eggs with a pinch of salt and pepper. Wipe skillet, add a little oil, and scramble eggs until just set but still moist. Remove from heat.
- Stack tortillas and microwave for 30 seconds wrapped in a damp paper towel to make them pliable.
- Lay a warm tortilla flat. Place a portion of the egg and chorizo-potato mixture in the center. Sprinkle with cheese. Fold sides in and roll tightly from the bottom up. Place seam-side down on a parchment-lined baking sheet.
- Let the filling cool completely to room temperature to prevent condensation.
- Wrap each burrito tightly in plastic wrap, pressing out air. Then wrap in aluminum foil. Label with date and contents.
- Freeze for up to 3 months. To reheat, remove foil and plastic, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway.
Notes
Do not overcook the eggs as they will continue to cook when reheated. Ensure the filling cools completely before assembling to prevent soggy tortillas. Use two layers of wrapping (plastic then foil) to prevent freezer burn. Warm tortillas before rolling to prevent cracking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: freezer breakfast, breakfast burritos, chorizo, meal prep, make ahead breakfast, high protein breakfast, easy breakfast, frozen meals