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If it were up to me (and calories never counted), I would start every day with a hearty, meaty breakfast piled high with cheesy eggs and crispy hash browns. Luckily, I have the perfect recipe to satisfy that craving, and with a few easy swaps, it can be pretty guilt free! A cheesy, spicy chorizo breakfast burrito with hash browns, pico de gallo, and scrambled eggs. And what’s best is this is the perfect freezer friendly meal, great for meal prepping for a busy week!
Chorizo Breakfast Burrito Filling
These burritos are really easy to make, you just need 3 major components: hash browns, chorizo, and eggs. Let’s start with the hash browns. In a large, flat bottomed skillet over medium high heat, add 2 tbsp of vegetable or canola oil. Scatter about 2 cups of refrigerated or defrosted frozen hash browns in one even flat layer, pressing flat with a spatula. Season to taste with salt and pepper.
Cook the hash browns without touching them for 5-6 minutes, or until golden brown on the bottom. Using a spatula divide the has brown layer into 4 even quarters. Flip each quarter over and press flat against the bottom of the pan. Cook an additional 5-6 minutes or until golden brown. Set aside and leave the pan on the stove.
While the hash browns cook, heat another skillet over medium high heat and add in 14 oz of chorizo (removed from casing if packaged in links), and 1/3 cup of diced white onions, and 1/2 of a bell pepper or pablano. Cook for 5-7 minutes or until the chorizo begins to brown and the onions are soft. Meanwhile in a bowl, scramble 6 eggs, 1/3 yogurt or sour cream, salt, pepper, and onion powder to taste. Pour the eggs in a nonstick pan over medium low heat. Drag a spatula along the bottom of the pan with a spatula a few times to create fluffy eggs.
When the eggs are just shy of being dry (still a bit shiny), sprinkle in about ⅓ cup of the shredded cheese and fold in the cheese until melted. Remove from heat and set aside.
Rolling a Burrito
To assemble the burritos, take 4-6 burrito sized tortillas and microwave them for 30 seconds under a damp towel to make them pliable. I used low carb tortillas to save about 140 calories per tortilla compared to regular ones. Next, spoon about ⅓ cup of hash browns into the center of the tortilla. Top that with 3-4 heaping tablespoons of the scrambled eggs. Next, sprinkle on 1-2 tbsp of shredded cheese, 1 tbsp of pico de Gallo, 1 tbsp of pickled onions (optional), and 2-3 heaping tbsp of chorizo.
To roll a tight burrito, start by fold the half of the tortilla nearest you over the filling so it lines up with the opposite edge. With your ring, middle, and index fingers, drag the top of the tortilla that is over the filling towards you pulling the filling with it. Use your pinkies to push and fold the two sides of the tortilla on the left and right of the filling towards the center. Now use your thumbs to help roll the entire burrito over itself away from you, so the seal/seem is on the bottom
Next, put the skillet used to cook the hash browns back over medium heat. Place each burrito, seam side down, back in the skillet. Cook for 2-3 minutes or until golden brown. Turn and repeat on all 4 sides. Serve immediately with extra pico, sour cream, hot sauce, or whatever toppings you desire!
Freezer Friendly Burritos
You can serve this chorizo breakfast burrito right away, but if you have a busy week ahead, this is also the perfect meal prep and freezer friendly meal. Start by cooking all of the burritos as directed above. I’d even suggest doubling the recipe to make extra burritos! Once cooked, set each one aside, allowing it to cool. Once cooled, tightly wrap each burrito in a sheet of aluminum foil.
Take 4-5 wrapped burritos and place them in a freezer safe gallon ziplock back. Press the air out and place in the freezer for up to 1 month.
When ready to eat, take the burritos and defrost overnight in the fridge. Remove the foil and wrap each burrito in a damp paper towel. Microwave for 1 minute 30 second-2 minutes. Allow to cool for 1 minute and serve. If cooking from frozen, wrap in a damp paper towel and use the defrost microwave setting for 90 seconds. Then, microwave on the regular setting for 1.5 minutes.
Want More On-The-Go Breakfast Recipes?
- Breakfast Pigs In A Blanket
- Orange Cream Scones
- Bacon And Veggie Egg Muffins
- Egg White Grill Sandwich
- Ham And Cheddar Biscuits
- Stuffed Breakfast Bombs
- California Breakfast Croissant
- Pumpkin Chai Scones
Chorizo Breakfast Burrito
Ingredients
- 2 tbsp vegetable oil
- 2 cup refrigerated or (defrosted) frozen shredded hash browns
- salt and pepper to taste
- 6 medium eggs
- ¼ cup plain greek yogurt or sour cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 1 cup shredded cheddar or Colby jack
- 14 oz Mexican pork chorizo
- ⅓ cup white onion diced
- ½ bell pepper or pablano diced
- ½ cup pico de Gallo + more for serving
- ¼ cup pickled red onions optional
- 4-6 burrito sized tortillas I used low carb tortillas
Instructions
- In a large, flat bottomed skillet over medium high heat, add oil. Scatter hash browns in one even flat layer and season to taste with salt and pepper
- Cook without touching for 5-6 minutes, or until golden brown on the bottom. Using a spatula divide the has brown layer into 4 even quarters. Flip each quarter over and press flat against the bottom of the pan. Cook an additional 5-6 minutes or until golden brown.
- While the hash browns cook, heat another skillet over medium high heat and add in the chorizo (removed from casing if packaged in links), and diced onions and peppers. Cook for 5-7 minutes or until the chorizo begins to brown and the onions are soft. Set aside and leave the pan on the stove.
- Meanwhile in a bowl, scramble eggs, yogurt or sour cream, salt, pepper, and onion powder. Pour in a nonstick pan over medium low heat. Drag a spatula along the bottom of the pan with a spatula a few times to create fluffy eggs.
- When the eggs are just shy of being dry (still a bit shiny), sprinkle in about ⅓ cup of the shredded cheese and fold in the cheese until melted. Remove from heat.
- To assemble the burritos, take the tortillas and microwave them for 30 seconds under a damp towel to make them pliable.
- Spoon about ⅓ cup of hash browns into the center of the tortilla. Top that with 3-4 heaping table spoons of eggs, 1-2 tbsp of shredded cheese, 1 tbsp of pico de Gallo, 1 tbsp of pickled onions (optional), and 2-3 heaping tbsp of chorizo.
- Fold the half of the tortilla nearest you over the filling to the other edge. With your ring, middle, and index fingers, drag the top of the tortilla that is over the filling towards you pulling the filling with it.
- Use your pinkies to push the two sides of the tortilla on both ends of the filling towards the center. Now use your thumbs to help roll the entire burrito over itself away from you, so the seal is on the bottom
- Put the skillet used to cook the hash browns back over medium heat. Place each burrito, seam side down, back in the skillet. Cook for 2-3 minutes or until golden brown. Turn and repeat on all 4 sides.
- Serve immediately with extra pico de Gallo on the side, or wrap in foil and place in a freezer safe plastic bag to freeze for up to 1 month.
