I love these breakfast burritos because they’re served in individual foil pockets. It makes them feel authentic, like what you might find at a Mexican market or bodega.
Not only does that make them more fun to eat, it also makes for easy clean-up. Double win.
For me, there’s nothing better than a good, hearty breakfast burrito filled with eggs, chorizo, and potatoes – and that’s just what we’ve got here. Storebought salsa makes these incredibly simple, and I love the addition of the fresh, sliced avocado.
{A bloody mary is clearly in order}
Breakfast Burritos
- 1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
- 4 (9-to 11-inch) flour tortillas
- 7 to 8 ounces Mexican chorizo (see cooks’ note, below), casings removed
- 4 large eggs
- 1 teaspoon water
- 1 tablespoons olive oil
- 1 cup coarsely grated Monterey Jack (about 4 ounces)
- 1 avocado, sliced
- 1/4 cup fresh or bottled salsa
Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil. Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain. Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
Cooks’ Note: If you can’t find Mexican chorizo, you can use Spanish chorizo. Peel off casings and finely chop chorizo. Cook in small skillet over medium heat until warmed through and some of fat is rendered, about 2 minutes. Add potato and proceed with recipe.
I love breakfast burritos,