Description

Budget-friendly, savory breakfast burritos filled with crispy potatoes, sweet chorizo, and eggs. Designed for meal prep, these burritos freeze well and reheat quickly for a stress-free morning.

Ingredients

Scale

2 medium yellow potatoes (Yukon Gold or regular), diced into ½-inch cubes
4–5 oz (120g) Mexican-style sweet chorizo
4 large eggs
½ medium onion, diced
2 cloves garlic, minced
4 large flour tortillas (10-inch)
½ cup (50g) shredded cheese (Pepper Jack, Cheddar, or Mexican blend)
Salt and pepper to taste
Optional: ½ cup canned black beans, rinsed and drained
Optional: ¼ cup salsa (add after reheating)
Optional: 2 tbsp fresh cilantro, chopped

Instructions

Wash and dice potatoes into ½-inch cubes. Rinse in cold water to remove starch and pat very dry.
Heat a large skillet over medium-high heat. Add chorizo and cook for 3-4 minutes, breaking it up. Render the fat.
Push chorizo to the side or remove to a plate. Add diced potatoes to the hot fat in a single layer. Cook for 2 minutes without touching to create a crust, then flip and cook for 5-7 minutes until golden and crispy.
Add diced onion to the potatoes in the last 2 minutes of cooking.
Remove potato and chorizo mixture from the pan. Wipe pan if too greasy. Whisk eggs with salt and pepper, then scramble gently in the pan until just set but moist.
Combine eggs with the potato and chorizo mixture. Stir in cheese if desired. Let the filling cool completely to prevent soggy burritos.
Lay a tortilla flat. Spoon filling down the center, leaving a 2-inch border. Fold bottom up, fold in sides, and roll tightly.
Wrap each burrito tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place wrapped burritos in heavy-duty freezer bags, remove air, label with date, and freeze for up to 3 months.

Notes

Ensure potatoes are dry before cooking to maximize crispiness. Cool the filling completely before wrapping to avoid condensation and soggy tortillas. For reheating, wrap in a damp paper towel and microwave for 2-3 minutes, or bake in the oven at 375°F for a crispier texture.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Breakfast
Cuisine: Mexican-American

Nutrition

Serving Size: 1 burrito (approx. 2
Calories: 380
Sugar: 2
Sodium: 650
Fat: 18
Saturated Fat: 6
Carbohydrates: 35
Fiber: 3
Protein: 18

Keywords: breakfast burritos, freezer meals, budget breakfast, chorizo, meal prep, one person cooking, crispy potatoes, cheap meals