Spicy Chorizo Potato and Egg Breakfast Burritos

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for spicy chorizo potato and egg breakfast burritos is a delicious and satisfying way to start your day. The combination of flavorful chorizo, crispy potatoes, and fluffy eggs all wrapped up in a warm tortilla is sure to please your taste buds. With just a handful of ingredients, this recipe is quick and easy to make. Whether you're looking for a hearty breakfast or a tasty brunch option, these burritos are the perfect choice.

Keywords: spicy chorizo, potato, egg, breakfast burritos, recipe.

spicy chorizo potato and egg breakfast burritos recipe details

Spicy chorizo potato and egg breakfast burritos recipe, recipe Rating: 4.9
Number of votes:133

A breakfast burrito that really deserves the name. Filled with chorizo, peppers, spices and cheese, you’ll have all the energy you need for a big day of chores, exercise, or fiddling around in your workshop with the ballgame on.
Ready in: 40 mins

Ingredients

Serves: 12

• 1 (22 1/2 ounce) package frozen hash brown patties
• 1/4 pound bulk uncooked chorizo
• 3 jalapeno peppers, seeded and minced
• 1 large red bell pepper, chopped
• 1 small onion, chopped
• 4 green onions, chopped
• 7 eggs
• 1 tablespoon chili powder
• 1 tablespoon garlic salt
• 1/2 tablespoon ground cumin
• 1 1/2 cups salsa
• 1 (14 ounce) package 12-inch tortillas, warmed in microwave according to package directions
• 2 cups shredded Cheddar cheese

Preparation method

Prep: 25 mins | Cook: 15 mins

1. In a skillet or in the oven, cook the hash brown patties according to package directions. Chop coarsely.
2. Place chorizo, jalapenos, red bell pepper, and both kinds of onion in a large skillet over medium heat. Cook until onions are soft and chorizo is no longer pink. Pour off any extra liquid.
3. Combine eggs, chili powder, garlic, and cumin in a bowl. Add to the skillet with chorizo; cook until set, breaking up into small pieces. Add salsa.
4. Place 1/4 cup hash brown crumbles, 1/4 cup egg chorizo mixture, and a few tablespoons of cheese in each tortilla. Roll up and serve.