Breakfast Burritos with Eggs, Potatoes and Chorizo

Name: Breakfast Burritos with Eggs, Potatoes and Chorizo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 10 oz (285 g) Yukon Gold or russet potatoes, scrubbed (peeling optional), cut into ½-inch (1.3 cm) cubes; 1 tbsp (15 ml) vegetable oil, for cooking the potatoes; 8 oz (225 g) raw Mexican chorizo, casing removed if present; 6 large (300 g) large eggs, cracked into a bowl; 2 tbsp (30 ml) whole milk; ¾ tsp (4 g) kosher salt, divided: ½ tsp for the potatoes, ¼ tsp for the eggs; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (14 g) unsalted butter, for the eggs; 1 tbsp (15 ml) vegetable oil, for searing, divided: 1½ tsp per batch; 5 oz (140 g) Monterey Jack cheese, coarsely shredded (about 1¼ cups); 2 whole (30 g) scallions, thinly sliced, white and green parts; 4 tortillas (320 g) burrito-size flour tortillas (12-inch / 30 cm), at room temperature; ½ cup (120 ml) salsa, for serving; 2 tbsp (5 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

Crisp-edged diced potatoes, spicy browned chorizo, fully set scrambled eggs and melty Monterey Jack are rolled into big 12-inch flour tortillas, then seared in the skillet in two batches until golden. One pan, four hearty burritos.

Prep: 20 min
Cook: 40 min
Wait: 2 min
Total: 1 hr 2 min
Makes: 4 large burritos

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Ingredients

4 servings

10 oz (285 g) Yukon Gold or russet potatoes, scrubbed (peeling optional), cut into ½-inch (1.3 cm) cubes
1 tbsp (15 ml) vegetable oil, for cooking the potatoes
8 oz (225 g) raw Mexican chorizo, casing removed if present
6 large (300 g) large eggs, cracked into a bowl
2 tbsp (30 ml) whole milk
¾ tsp (4 g) kosher salt, divided: ½ tsp for the potatoes, ¼ tsp for the eggs
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (14 g) unsalted butter, for the eggs
1 tbsp (15 ml) vegetable oil, for searing, divided: 1½ tsp per batch
5 oz (140 g) Monterey Jack cheese, coarsely shredded (about 1¼ cups)
2 whole (30 g) scallions, thinly sliced, white and green parts
4 tortillas (320 g) burrito-size flour tortillas (12-inch / 30 cm), at room temperature
½ cup (120 ml) salsa, for serving
2 tbsp (5 g) fresh cilantro, roughly chopped (optional)

Equipment (7)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet with a lid (or a baking sheet to use as a lid)
Heatproof spatula or wooden spoon
Medium mixing bowl and whisk or fork
Large plate and a medium bowl for holding cooked components
Instant-read thermometer
Chef's knife and cutting board
Box grater

Steps

Before you start

Use raw Mexican-style chorizo (soft, sold in a casing or tube), not dry-cured Spanish chorizo, which won't crumble or render fat the same way.
Use 12-inch (30 cm) tortillas. Ten-inch tortillas are too small for this amount of filling.
Shred the Monterey Jack from a block if you can. It melts more smoothly than pre-shredded cheese.
Dice the potatoes into even ½-inch (1.3 cm) pieces so they cook at the same rate, and have everything chopped and beside the stove before you start.
The burritos are seared in two batches of two, so plan on about 1 hour from start to finish.

1
Prep the fillings
- Dice the potatoes into ½-inch (1.3 cm) cubes and pat dry with a towel.
- Shred the Monterey Jack, slice the scallions, and chop the cilantro if using.
- In a medium bowl, whisk the eggs with the milk, ¼ tsp of the kosher salt and the black pepper until no streaks of white remain.
- Set aside.
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Ready when: Potato pieces are uniform in size and the eggs are evenly pale yellow.
Tip: Dry potatoes brown instead of steaming.
2
Brown the potatoes
- Heat the 1 tbsp vegetable oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the potatoes in a single layer and sprinkle with ½ tsp of the salt.
- Cook undisturbed for 4 minutes so the undersides brown, then stir, reduce the heat to medium, cover, and cook 5 minutes to steam them tender.
- Uncover, raise the heat to medium-high, and cook, stirring every minute or so, 4 to 5 minutes more.
- Transfer to a large plate.
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Ready when: Potatoes are golden and crisp on the edges, and a cube pierces easily with a fork.
Tip: Don't stir too early. Letting the potatoes sit builds the crust.
3
Cook the chorizo
- Return the same skillet to medium heat without wiping it.
- Add the chorizo and break it into small crumbles with a spatula.
- Cook, stirring occasionally, 6 to 8 minutes until the fat has rendered and the meat is deeply red-brown with no pink.
- Return the potatoes to the skillet, stir to coat in the chorizo fat, and cook 1 minute.
- Scoop everything into a medium bowl with a slotted spoon, leaving about 2 teaspoons of fat in the skillet (pour off any extra).
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Ready when: Chorizo is browned and crumbly with no pink, and reaches 160°F (71°C) in the center of a crumble.
Tip: Chorizo is already salty, so don't add more salt to the filling.
4
Scramble the eggs
- Do not wipe the skillet; keep the 2 teaspoons of chorizo fat.
- Reduce the heat to medium-low and add the butter.
- When it foams, pour in the egg mixture.
- Let it sit 20 seconds, then push the eggs from the edges to the center with a spatula, forming large curds.
- Cook 3 to 4 minutes, folding gently, until the eggs are fully set with no visible liquid.
- Check with an instant-read thermometer: they should read 160°F (71°C).
- Transfer to a clean plate.
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Ready when: Eggs are firm, moist-looking but with no runny liquid, and read 160°F (71°C).
Tip: Fully set eggs are safe for children, older adults, pregnant people and anyone immunocompromised, and they stay tender in the burrito.
5
Warm the tortillas
- Wipe out the skillet and heat it over medium heat.
- Warm each tortilla for about 15 seconds per side until soft and flexible with a few light spots.
- Stack the warm tortillas on a plate and cover with a clean towel.
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Ready when: Tortillas are pliable and steaming, with no cracks when bent.
Tip: Cold tortillas crack when rolled, so don't skip this step.
6
Fill the burritos
- Lay one warm tortilla on a clean work surface.
- Sprinkle about ⅓ cup (35 g) of the cheese in a 6-inch (15 cm) line across the lower third, leaving a 2-inch (5 cm) border on each side.
- Top with about ⅔ cup of the chorizo and potato mixture, about ⅓ cup of the eggs, a sprinkle of scallions and a little cilantro.
- Repeat with the remaining tortillas.
- All the filling should fit; use it evenly across the four.
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Ready when: Each tortilla holds a compact, even line of filling with clear borders.
Tip: Put the cheese down first so the warm filling melts it from underneath.
7
Roll them tightly
- Fold the left and right edges of a tortilla over the filling.
- Pull the bottom edge up and over the filling, tucking it snugly, then roll away from you into a tight cylinder with the seam on the bottom.
- Repeat with the rest.
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Ready when: Burritos are tight, with both ends sealed and no filling poking out.
Tip: If a tortilla won't close easily, remove a spoonful of filling.
8
Sear in two batches
- Heat 1½ tsp of the searing oil in the 12-inch skillet over medium heat.
- Place two burritos seam-side down with space between them and cook 2 minutes without moving, until the seam seals and the underside is golden.
- Roll onto one side and cook 2 minutes, then onto the remaining side and cook 1 minute, about 5 minutes per batch.
- Move to a cutting board.
- Wipe out any crumbs, add the remaining 1½ tsp oil, and sear the second two burritos the same way.
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Ready when: Tortillas are evenly golden with light brown spots, the seam is sealed, and the burritos feel hot through.
Tip: If the tortillas brown too fast, lower the heat so the cheese has time to melt. Tent the first batch with foil to keep it warm.
9
Rest and serve
- Let the burritos rest on the cutting board for 2 minutes so the cheese sets and they don't leak when cut.
- Slice each in half on the diagonal if you like and serve hot with the salsa.
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Ready when: Cut surface shows melted cheese binding the filling.

Good to know

Tips

Don't skip the covered steaming step for the potatoes. It cooks the centers through so they only need a short time to crisp.
Cook the eggs until fully set and 160°F (71°C). Overly wet eggs also make soggy, leaky burritos.
For extra-crisp burritos, press down lightly with a spatula while searing.
For a heartier burrito, swap 2 tablespoons of black beans or a few avocado slices for some of the potato mixture rather than adding on top, so the tortilla still closes.

Make ahead

"Cool the cooked potatoes and chorizo (and fully set eggs) in shallow containers within 2 hours, then refrigerate up to 2 days. Reheat the potato-chorizo mixture in a skillet over medium heat for 3 to 4 minutes until steaming hot. Burritos can be assembled ahead only with fully cooked eggs: let the filling cool first, roll, wrap in foil, refrigerate promptly and sear within 2 days, cooking until the center reaches 165°F (74°C)."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: cool completely, wrap individually in foil or plastic and store up to 3 days. Freezer: wrap tightly in parchment, then foil, and freeze in a zip-top bag up to 3 months. Reheat to 165°F (74°C) in the center, checked with an instant-read thermometer. Refrigerated: skillet over medium-low heat, turning, 8 to 10 minutes; or remove all foil, wrap in a damp paper towel and microwave 1½ to 2 minutes, then stand 1 minute and check for cold spots. From frozen: remove all foil, microwave on 50% power 3 minutes, turn, 1 to 2 minutes more, stand 1 minute, then crisp in a skillet 3 to 4 minutes per side, or bake at 350°F (175°C) for 30 minutes, until 165°F (74°C) in the center."

Substitutions

raw Mexican chorizo → Raw turkey or soy chorizo. Soy chorizo cooks in about 5 minutes and releases less fat, so add an extra teaspoon of oil to the pan. Cook turkey chorizo to 165°F (74°C).
Monterey Jack cheese → Pepper Jack, mild cheddar or Oaxaca cheese. Pepper Jack adds heat; Oaxaca melts especially well.
Yukon Gold or russet potatoes → Frozen shredded hash browns or diced sweet potato. Cook hash browns straight from frozen until crisp, about 8 minutes. Sweet potato needs about the same time as regular potatoes.
burrito-size flour tortillas (12-inch / 30 cm) → Extra-large 14-inch (35 cm) flour tortillas. They are even easier to roll, but are harder to find and may need a longer sear.