Breakfast Burrito Recipe

Cook Chorizo

In a skillet over medium heat, add the chorizo sausage. Cook until browned and fully cooked, about 5-7 minutes. Break it apart with a spatula as it cooks.

Scramble Eggs

In a bowl, whisk together the eggs, salt, and black pepper. Pour over the cooked chorizo in the skillet and gently stir, cooking until the eggs are just set, about 3-4 minutes.

Prepare Potatoes

Peel and dice the medium potatoes into small cubes. Rinse them under cold water and pat dry.

Cook Potatoes

In a separate skillet, heat olive oil over medium heat. Add the diced potatoes, paprika, and garlic powder. Season with salt and pepper to taste. Cook until golden brown and crispy, about 10-12 minutes, stirring occasionally.

Make Pico de Gallo

Dice the ripe tomatoes and red onion. Chop the fresh cilantro finely. In a bowl, combine the diced tomatoes, onions, cilantro, and lime juice. Mix well and season with salt to taste.

Prepare Queso

In a small saucepan, combine cream cheese and shredded cheddar cheese over low heat. Stir in the milk until melted and smooth. If using, chop jalapeño and mix in for a spicy kick.

Assemble Burritos

Warm the flour tortillas in a dry skillet for about 30 seconds each side. On each tortilla, layer the scrambled eggs with chorizo, crispy potatoes, pico de gallo, and drizzle with queso. Roll tightly and serve immediately.