These are the perfect breakfast burritos. They include the best parts of breakfast: chorizo, seasoned potatoes, scrambled eggs, and gooey cheese. The ingredients can be made ahead of time for the week.
Key Ingredients
Potatoes: I like using Yukon Golds because the skins are thin, so no peeling is needed, and they are creamier. You can use other potatoes too, but if you use ones with thicker skins, like russet potatoes, it's best to peel them first. Cut them into small, even, bite-sized cubes, so they cook evenly and fit easily into the tacos with the eggs and chorizo.
Chorizo: Look for raw ground chorizo sausage. If you can only find chorizo in links, slice the casing open and remove the meat before cooking.
Tortillas: Flour tortillas work best because these tacos are pretty hearty and packed with filling. Corn tortillas can work, but they tend to break more easily with heavier fillings.
Cheese: Use your favorite shredded cheese. I usually go with a Mexican cheese blend or cheddar, but pepper jack or Monterey Jack are also great options.
How to Make Chorizo and Potato Breakfast Tacos
Roast the Potatoes
Dice the potatoes into small ¼-inch cubes. Drizzle with olive oil and sprinkle with seasoning. Toss until evenly coated. Bake for 30-35 minutes, tossing halfway so they cook evenly and don't burn.
Cook the Chorizo
Cook the chorizo in a skillet, breaking it up with a spoon.
Scramble the Eggs
In the same skillet, crack in the eggs and scramble over medium-low heat until just set. Remove from the heat so they stay soft and fluffy. Season lightly with salt and pepper.
Assemble
Warm tortillas in a dry skillet over medium heat for 30-60 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. Assemble the Tacos, top with hot sauce.
Make Ahead and Store
Refrigerate: Store the cooked potatoes, chorizo, and scrambled eggs in separate airtight containers in the fridge for up to 3-4 days. Reheat in a skillet or microwave until warmed through, then assemble the tacos and add cheese and hot sauce.
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Chorizo Potato Egg and Cheese Breakfast Tacos
Ingredients
- 1 pound Yukon Gold potatoes
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground pepper
- 8 ounces uncooked chorizo
- 9 large eggs
- ¾ cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
- 12 small flour tortillas
- Hot sauce for serving
Instructions
- Roast the Potatoes: Preheat the oven to 375°F. Scrub the potatoes clean (no need to peel if using Yukon Gold). Dice into small ¼-inch cubes so they cook evenly. Spread the potatoes on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, onion powder, and pepper. Toss until evenly coated. Bake for 30-35 minutes, tossing halfway through, until tender and lightly golden.
- Cook the Chorizo: While the potatoes roast, heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until fully cooked and browned (about 6-8 minutes). Drain excess grease and transfer to a paper towel-lined plate.
- Scramble the Eggs: In the same skillet (wipe out excess grease ), crack in the eggs and scramble over medium-low heat until just set. Remove from heat so they stay soft and fluffy. Season lightly with salt and pepper.
- Warm the Tortillas: Warm tortillas in a dry skillet over medium heat for 30-60 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds.
- Assemble the Tacos: Fill each tortilla with roasted potatoes, scrambled eggs, chorizo, and shredded cheese. Top with hot sauce and serve immediately.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!