Breakfast Burritos with Chorizo, Potatoes & Eggs

If your mornings are anything like mine — busy, a little chaotic, and always hungry teenagers or kids running out the door — you’re going to love breakfast tacos (or as you call them, burritos). These breakfast burritos are loaded with chorizo, crispy potatoes, and eggs. They’re hearty, filling, and the best part? They’re easier to make than they sound.

This is the kind of breakfast I grew up with in the Rio Grande Valley — comforting, full of flavor, and guaranteed to keep you full until lunch. And stay with me till the end, because I’ve got a mom hack that just might save your morning sanity.

This recipe makes 4 to 6 burritos, so grab your big pan — we’re feeding the whole crew!

🛒 Ingredients

Here’s what you’ll need:

• 2 tablespoons of oil

• 2 small potatoes, cubed (I leave the skins on for that earthy flavor)

• 6 oz of Mexican chorizo (make sure it’s Mexican-style — Spanish or other types of chorizo won’t give you the same flavor)

• 6 large eggs, scrambled

• Flour tortillas (soft homemade tortillas if you’re feeling fancy, or ready-to-cook, my favorite shortcut)

Optional toppings

• Shredded Mexican/Fiesta cheese blend for that gooey Tex-Mex touch

• Salsa or fresh jalapeño slices if you like a little heat 🌶️🔥

• Avocado slices 🥑

• Queso fresco, if you want to keep it more traditional

👩‍🍳 Step-by-Step

Step 1: Prep the potatoes

For crispy potatoes without oil splatter, dice them the night before, cover them with cold water, and refrigerate. In the morning, drain and dry them really well — dry potatoes = crispy potatoes.

Step 2: Cook the potatoes

Heat a large pan over medium heat and add 2 tablespoons of oil. Toss in the cubed potatoes and let them cook for about 12–14 minutes, until they are slightly golden and crispy on the outside but soft on the inside. If your potatoes are cut bigger than mine, they’ll take a little longer, so adjust the timing as needed. Stir every so often so they don’t stick to the bottom of your pan.

Step 3: Add the chorizo

Make a little space in the pan and add the chorizo. I like to make space in the middle of the pan and cook it a little there. I crumble it up as it cooks for about 3 minutes. Mix it all together and let those potatoes soak up that chorizo flavor.

Step 4: Add the eggs

Pour in your scrambled eggs and mix it all together. Cook for an additional 3–4 minutes, until they are fully cooked. Your filling is ready!

Step 5: Assemble

Spoon your filling into the tortillas, add your favorite toppings, and roll them up. The great thing about these burritos is that you can use whatever is in your pantry to make them.

🔄 Swaps & Variations

• Kid-friendly: Skip the chorizo and just do eggs and potatoes.

• Vegetarian: Substitute peppers, onions, mushrooms, or other veggies for the chorizo.

• Gluten-free: Use corn tortillas instead of wheat flour tortillas.

💡 Mom Hack: Easy Meal Prep

Here’s the trick that keeps me sane on school mornings: when I make my burritos, I let them cool completely, then wrap each one in a napkin and store it in a container in the fridge. The napkin keeps them from getting soggy from condensation.

In the morning, the kids grab one, heat it up, and breakfast is served. They stay good for 3–4 days, which means less stress, fewer drive-thru stops, and a protein-packed breakfast ready to go.

❓ FAQs

What’s the best way to reheat breakfast burritos?

Wrap in a napkin and microwave for 30–45 seconds, or toast in a skillet or air fryer for a crispy texture.

Can I freeze breakfast burritos?

Yes! Wrap cooled burritos in foil or plastic wrap, then freeze. Reheat in the microwave (2–3 minutes).

What kind of chorizo should I use?

Mexican chorizo is the way to go. It’s fresh, spicy, and made for cooking. Spanish chorizo is cured and won’t give you the same flavor.

🛒 Shopping List – Tex-Mex Breakfast Burritos

Produce

• 2 small potatoes

• 1–2 fresh jalapeños

• 1 avocado (optional, for topping 🥑)

Meat & Eggs

• 6 oz Mexican chorizo (make sure it’s authentic Mexican chorizo)

• 6 large eggs

Dairy

• Shredded Mexican/Fiesta cheese blend (optional, for Tex-Mex cheesiness)

• Queso fresco (optional, for traditional topping)

Pantry & Staples

• 2 tablespoons cooking oil

• Salsa or pico de gallo (optional topping)

Tortillas

• Flour tortillas (homemade or ready-to-cook tortillas)

• Corn tortillas (optional swap if you want gluten-free)

👉 Want more Tex-Mex flavor at home?

🌐 Website: https://www.tex-mexathome.com

🛒 Shop: https://www.tex-mexathome.com/shop