A sliced Chorizo Breakfast Burrito on a plate, showing layers of fluffy eggs, crispy potatoes, spicy chorizo, and melted cheese, with fresh cilantro garnish.

Easy Chorizo Breakfast Burritos with Potatoes (Make-Ahead!) 1 Hour 5 Minutes

ByMaria Canilssom
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A sliced Chorizo Breakfast Burrito on a plate, showing layers of fluffy eggs, crispy potatoes, spicy chorizo, and melted cheese, with fresh cilantro garnish.
The ultimate meal prep breakfast! These Chorizo Breakfast Burritos are hearty, spicy, and freezer-friendly.

Easy Chorizo Breakfast Burritos (Freezer-Friendly Meal Prep!)

Start your day with a flavor explosion with these Chorizo Breakfast Burritos. This recipe combines crispy, roasted potatoes, spicy Mexican chorizo sausage, perfectly soft scrambled eggs, and melty cheese, all wrapped in a warm flour tortilla. They’re the ultimate hearty, handheld breakfast that’s perfect for busy mornings, weekend brunch, or stocking your freezer with ready-to-eat meals.

Why This Burrito Recipe Is a Lifesaver

This burrito is a guaranteed crowd-pleaser because it solves the “what’s for breakfast” dilemma with a satisfying, make-ahead solution. The combination of textures—crispy potatoes, juicy chorizo, and fluffy eggs—is unbeatable. Using Mexican chorizo (a soft, uncooked sausage) infuses every bite with authentic, spicy flavor. Best of all, they freeze and reheat beautifully, making a homemade, gourmet breakfast possible even on the most chaotic mornings.

Simple Swaps & Customizations

This recipe is incredibly versatile. Tailor it to your taste or dietary needs with these easy ideas:

  • Protein: Substitute chorizo with breakfast sausage, diced ham, or soyrizo for a vegetarian option.
  • Potatoes: Use frozen diced potatoes or tater tots to save time on chopping and roasting.
  • Cheese: Swap Monterey Jack for pepper jack (more heat), cheddar, or a Mexican blend.
  • Vegetables: Add diced bell peppers, onions, or spinach to the eggs or roast them with the potatoes.
  • Tortillas: Use large flour tortillas (burrito-size) for best results. Gluten-free or low-carb tortillas work perfectly.
  • Toppings: Serve with sour cream, salsa, avocado, or hot sauce.

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 6

Ingredients

  • 1 lb petite red or Yukon gold potatoes, diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Black pepper to taste
  • 1 lb Mexican chorizo sausage, casings removed
  • 12 large eggs
  • ½ cup shredded cheddar cheese
  • ¾ cup shredded Monterey Jack or pepper jack cheese
  • 6 large burrito-size flour tortillas
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

Part 1: Roast the Potatoes & Cook Chorizo

  1. Roast Potatoes: Preheat oven to 425°F (220°C). On a baking sheet, toss diced potatoes with olive oil, ½ tsp salt, smoked paprika, garlic powder, and pepper. Spread in a single layer and roast for 30-35 minutes, until golden and crispy.
  2. Cook Chorizo: While potatoes roast, cook chorizo in a large skillet over medium-high heat, breaking it apart with a spoon, until fully cooked and browned. Drain excess fat, leaving about 1 tbsp in the skillet. Transfer cooked chorizo to a plate.

Part 2: Scramble the Eggs & Assemble

  1. Scramble Eggs: In a bowl, whisk the eggs with the remaining ½ tsp salt and pepper. Reduce skillet heat to medium-low. Pour in the eggs. Cook gently, stirring occasionally, until soft curds form. Just before they’re fully set, sprinkle with cheddar cheese and stir until melted. Remove from heat.
  2. Warm Tortillas: Warm tortillas one at a time in the microwave for 20 seconds or in a dry skillet to make them pliable.
  3. Assemble Burritos: On each tortilla, sprinkle a portion of Monterey Jack cheese. Layer on roasted potatoes, cheesy scrambled eggs, and cooked chorizo. Garnish with fresh herbs.

Part 3: Fold, Bake, & Store

  1. Fold: Fold the sides of the tortilla in over the filling, then roll up tightly from the bottom to form a burrito.
  2. Bake (Optional for Melting): Wrap each burrito in aluminum foil. Place on a baking sheet and bake at 425°F for 10 minutes to melt the cheese throughout. (Skip if eating immediately or freezing).
  3. Store for Meal Prep: Let burritos cool completely. Wrap tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. To reheat from frozen: Bake (foil on) at 425°F for 20-25 mins, or microwave (foil off) for 1.5-2.5 minutes.
A sliced Chorizo Breakfast Burrito on a plate, showing layers of fluffy eggs, crispy potatoes, spicy chorizo, and melted cheese, with fresh cilantro garnish.
Maria Canilssom

Chorizo Breakfast Burritos

Make these easy & spicy Chorizo Breakfast Burritos! Loaded with crispy potatoes, fluffy eggs, and cheese. Perfect for meal prep & freezer-friendly. For more make-ahead breakfasts, try our Ultimate Cowboy Breakfast Burrito or our Sausage Egg Breakfast Roll-Ups. This burrito is a satisfying, prep-ahead meal, similar to the detailed Chorizo Breakfast Burritos recipe from What Molly Made.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 burritos
Course: Breakfast, Brunch
Cuisine: Mexican, Mexican-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb petite red or Yukon gold potatoes, diced
  • 1 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • Black pepper to taste
  • 1 lb Mexican chorizo sausage
  • 12 large eggs
  • 0.5 cup shredded cheddar cheese
  • 0.75 cup shredded Monterey Jack cheese
  • 6 large burrito-size flour tortillas
  • Fresh cilantro or parsley, chopped

Equipment

  • large baking sheet For roasting potatoes
  • large skillet

Method
 

  1. Preheat oven to 425°F. Toss diced potatoes with oil and seasonings. Roast for 30-35 mins until crispy.
  2. Cook chorizo in a skillet until browned. Drain excess fat and transfer to a plate.
  3. Whisk eggs with salt and pepper. In same skillet over medium-low, scramble eggs until soft. Stir in cheddar cheese until melted.
  4. Warm tortillas to make them pliable. Layer each with Monterey Jack, potatoes, eggs, and chorizo.
  5. Fold in sides and roll up tightly to form a burrito.
  6. Wrap each burrito in foil. Bake at 425°F for 10 mins to melt cheese (optional for immediate eating).
  7. Cool completely. Wrap tightly and freeze for up to 3 months. Reheat from frozen in oven or microwave.

Notes

Pro Tips: For the crispiest potatoes, make sure they’re in a single layer on the baking sheet and not crowded. Use Mexican chorizo (uncooked, loose sausage) for authentic flavor, not the dry, cured Spanish variety. Don’t overcook the scrambled eggs—they should be soft and slightly wet when you take them off the heat, as they’ll cook more when you bake the burrito. Let the burritos cool completely before wrapping and freezing to prevent ice crystals and sogginess.

For more easy and make-ahead breakfast ideas, try our Ultimate Cowboy Breakfast Burrito or our Sausage Egg Breakfast Roll-Ups. If you love spicy, Mexican-inspired mornings, our Vegan Breakfast Quesadillas with Tofu Scramble are a great option. This chorizo burrito is a perfect example of a satisfying, prep-ahead meal, similar to the detailed Chorizo Breakfast Burritos recipe from What Molly Made, which offers excellent storage and reheating tips.