breakfast burritos
Breakfast burritos sit somewhere between comfort food and strategy: warm, filling, and built to carry you through the day without overthinking it. This version focuses on layering flavor instead of complexity; eggs cooked just right, savory fillings that actually taste seasoned, and textures that balance soft, crisp, and hearty in every bite. Whether eaten slowly with coffee or wrapped for later, these burritos are about turning simple ingredients into something flavorful and worth waking up for.
What is chorizo?
Chorizo is a boldly seasoned sausage that brings instant depth and richness to breakfast dishes. In this recipe Mexican style chorizo is used; a fresh, crumbly sausage flavored with garlic, chilies, and warm spices that release their aroma as it cooks. Unlike cured Spanish chorizo which is sliced and ready to eat, this version cooks down into a flavorful base that anchors the burrito, adding spice and a savory backbone that ties all the components together.
Chorizo has deep roots in Spanish and Iberian food traditions where sausage making developed as a way to preserve meat using salt, spices, and smoking. When Spanish colonizers brought these techniques to the Americas local ingredients (especially native chili peppers and vinegar) shaped what eventually became Mexican chorizo. Over time regional variations emerged but the core idea stayed the same: a highly seasoned sausage designed to be flavorful, versatile, and able to elevate simple ingredients into something bold and satisfying.
Why soak the potatoes before cooking them?
Soaking potatoes before baking helps remove excess surface starch which allows them to crisp more evenly in the oven instead of sticking together or becoming gummy. The soak also draws a bit of moisture into the potato creating a better contrast between a fluffy interior and golden edges once roasted. For recipes like these breakfast burritos this simple step helps the potatoes brown more beautifully and keeps their texture balances so they hold up alongside the rich chorizo and eggs without turning dense or heavy.
What is salsa verde?
Salsa verde is a vibrant green sauce traditionally made from tomatillos, fresh herbs like cilantro, chili peppers, garlic, and lime juice creating a bright balance of tangy, fresh, and slightly spicy flavors. Unlike red salsas made from tomatoes, tomatillos give salsa verde its signature tartness and slightly citrusy edge, which helps cut through richer ingredients like chorizo, cheese, and eggs. In this recipe it adds freshness and contrast bringing acidity and herbal brightness that keeps the breakfast burritos from feeling too heavy while tying all the flavors together.
How to make breakfast burritos?
Soak the potato cubes in a large bowl in cool salted water; cover and set aside. Preheat oven to 425f. Make the salsa verde. Bring a large pot of water to boil. Boil tomatillos and 2 jalapenos for 5 minutes until slightly softened. Transfer to a food processor and add 1/2 red onion, 4 garlic cloves, 1/2 bunch cilantro, and juice of one lime. Blend until smooth, then season with salt. Cover and refrigerate. Next make guacamole. Place the avocados in a small bowl with the remaining chopped onion, remaining 4 garlic cloves, 1 jalapeno, and cilantro. Smash together, then season with lime juice and salt. Place one avocado pit in the middle, cover, and refrigerate. Drain and rinse the potatoes. Toss them in olive oil, then spread on a sheet pan and season with slap ya mama seasoning. Bake for 15-20 minutes until golden. Cook the chorizo on a skillet over medium heat until done. Remove the chorizo using a slotted spoon and set aside. Whisk eggs in a small bowl until the color is uniform. Without wiping the pan cook the eggs in the leftover fat until just set. Remove from heat and set aside. Keep the skillet hot. Warm tortillas briefly in a microwave or in the hot skillet if stiff to avoid tearing. Assemble the burritos by layering chorizo, scrambled eggs, potatoes, shredded cheese, guacamole, and green onions. Fold in the sides, roll tightly, then toast seam-side down first. Serve hot with the prepared salsa verde, guacamole, and sour cream.
Tips
Don’t over crowd the pan when cooking the potatoes or they steam instead of crisp.
Cook chorizo fully before adding the eggs so the fat renders and seasons everything.
Warm tortillas slightly before assembling to avoid tearing.
Layer cheese near hot ingredients so it melts naturally.
Don’t overfill; tight rolling matters more than quantity.
Rest assembled burritos for a minute before cutting so the filling sets slightly.
