Who doesn’t love breakfast burritos?!
These burritos can instantly transform your day (or evening) and they are wildly versatile. I’m using chorizo in this batch but feel free to adjust them to accommodate your taste buds.
At the very least though, be sure to drench them in one of your homemade Salsas. That’s the key to making these burritos droolworthy.
And in particular, I like to use some of these guys for the Salsa:
The subtle tartness of roasted tomatillos seems to pair effortlessly with eggs, so if you’ve never used tomatillo-based Salsas in your breakfast burritos before then the time has come!
A standard Salsa Verde would be a great option for breakfast burritos. But for this batch we’re going to build them with the Tomatillo-Chipotle Salsa; this adds another layer of smoky, chipotle flavor to the burritos. Yum!
Let’s take a look at the inside of that burrito and then we’ll talk about the individual components.
From left to right in the above pic we’ve got potatoes, Tomatillo-Chipotle Salsa, eggs, chorizo, and cheese. Nice!
Don’t worry too much about tracking down authentic Mexican chorizo for this recipe.
Mexican chorizo is sausage flavored with traditional Mexican chiles. You’ll sometimes find it next to traditional sausages in chain grocery stores, and if not there you can get it from gourmet shops or Hispanic markets.
It will typically have a reddish tint from the Mexican chiles.
Keep in mind that Mexican chorizo is always sold uncooked. Spanish chorizo, on the other hand, is typically sold dried or cured and is not a good substitute for Mexican chorizo — I always use the fresh Mexican version when chorizo is called for.
But again, for this recipe, don’t worry about tracking down authentic chorizo — even traditional sausage will work here because it’s not the flavor of the chorizo that makes or breaks these burritos, it’s the flavor of your homemade Salsa!
We’ll use the same method we used to make the Tomatillo-Chipotle Salsa in the first Module. You are simply roasting the tomatillos and then blending them together with garlic and chipotles.
Okay, a quick word on the other components…
I usually start with the potatoes because they tend to take the longest.
So in the above pic you’ve got a single potato finely cubed and tossed with salt, pepper, 1 teaspoon of chili powder (optional), and a dollop of olive oil.
Let the potatoes bake in the oven at 400F and give them a toss after 15 minutes. They’ll need 20-25 minutes total depending on your oven. (I typically put them on a layer of parchment paper to make clean-up easier.)
You can easily get four burritos out of a half pound of chorizo so that’s what we are starting with here. I typically cook the chorizo first and then add it in at the end. It will need approximately 6-8 minutes to cook in a skillet over medium heat. Set aside when done.
Next, lightly saute 1/4 onion and a single jalapeno in a dollop of olive oil over medium heat, both finely chopped. You can use less jalapeno if you want a milder version.
Let the onion and jalapeno cook until they soften and then add in the eggs.
Two eggs per burrito is a good starting point, so we’ll add 8 eggs to the onion-jalapeno mixture and cook over medium-low heat until done. We’ll also add 1/2 teaspoon of salt and some freshly cracked black pepper.
Let the eggs cook until done and then set aside. Taste for seasoning.
When building the burritos, I like to first heat up the tortillas for 30-60 seconds as this makes them easier to roll. I typically just plop them in the pan that I’ll be using to cook the burritos and let them warm up for a minute or so.
Then it’s just a matter of building your masterpiece as you see fit.
Roll tight and give your burrito 1-2 minutes per side in a dry skillet over medium heat. This will crisp up the tortilla and bring everything inside to a uniform temp. Nice!
Serve immediately, cutting in half or eating them as is.
Now you have proof that tomatillos and eggs are the best of friends. Not pictured is the newfound sense of comfort knowing that your kitchen can whip up breakfast burritos like this any day of the week. And for lunch and dinner too 🙂
The recipe box is below if you want to print it out. Don’t forget to click the ‘Mark Complete’ button down below to move on to the next recipe — Migas!!
Chorizo Breakfast Burritos
- 1/4 onion
- 1 jalapeno
- 8 eggs
- 4 flour tortillas
- cheese (Monterey Jack or Mozzarella)
- 1/2 lb. chorizo (or standard sausage)
- 1/2 teaspoon salt
- freshly cracked black pepper
For the potatoes:
- 1 potato
- 1 teaspoon chili powder (optional)
- black pepper
- olive oil
For the Tomatillo-Chipotle Salsa:
- 4 tomatillos
- 2 garlic cloves
- 2 chipotles in adobo
- Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
- Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
- Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
- Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
- To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.