These savory cheddar and chorizo breakfast burritos can be served hot or frozen for a make-ahead meal! Freshly cooked chorizo, extra sharp cheddar cheese, roasted potatoes, and creamy scrambled eggs are just a few the ingredients that make this recipe so good. This post is a paid collaboration with Tillamook to celebrate their products finally launching in the DMV!
Anyone who knows me well is fully aware that cheese and ice cream are two of my favorite foods. So when Tillamook reached out to me about helping to promote their products launching in DC, I was ecstatic.
I’ve created a cheesy breakfast burrito recipe that highlights Tillamook Extra Sharp Cheddar, but I’m also sharing a quick overview of the VIP event I attended 2 days ago. The recipe can be found at the bottom of the post!
To celebrate the launch, I was invited to a VIP event at Little Red Fox in DC, where they’re currently offering a special menu that showcases the cheese (available through July 28).
They’ve also created Tillamook ice cream sandwiches (my favorite was black cherry ice cream with corn cookies. OMG).
The menu at the event had so many delicious bites created by Chef Matt Carr.
Three dishes especially stood out to me, and I definitely want to recreate them at home: Pimento Mac and Cheese with Smoked Tomatillos and Sharp Tillamook Cheddar, Black Truffle Mac and Cheese with Roasted Mushrooms and Extra Sharp White Tillamook Cheddar, and Queso Dip featuring Tillamook Pepper Jack.
I had a hard time not inhaling the queso. It was fantastic.
You can find where Tillamook cheese and ice cream in your area by using the Where to Buy product locator on their website.
Ok, ready to make some breakfast burritos?
Ingredients for Cheddar and Chorizo Breakfast Burritos
- Yukon gold potatoes
- Extra virgin olive oil
- Extra sharp cheddar (see notes)
- Large flour tortillas
- Optional: cilantro, jalapeños, tomatoes, hot sauce
How to Make Breakfast Burritos
Breakfast burritos are all about mise en place. You want to prep all of the ingredients and then create an assembling line for rolling.
Before assembling, you want to roast the potatoes, cook the chorizo, and scramble the eggs (which are scrambled with some of that cheddar for extra creaminess).
Roll them up securely, then serve immediately or freeze for later.
- While I’ve used Tillamook’s extra sharp cheddar cheese in this recipe, you can also use their medium or sharp cheddar for great results.
- I recommend getting the largest tortilla wraps you can find, because we’re putting a lot of good stuff in there. No one likes a burrito that’s falling apart.
- If you’re not a morning person, I realize this might look like a lot of work to get breakfast on the table. The good news is that you can store these in the refrigerator for up to 4 days, or freeze them for up to 3 months. I’ve included instructions for freezing and reheating below.
How to Reheat Breakfast Burritos
These breakfast burritos reheat better directly from the refrigerator, but it’s ok if you don’t remember to thaw them in advance. Here are my recommendations; times may vary depending on your microwave and oven.
To reheat from the refrigerator: Remove the foil, place one burrito on a microwave-safe plate, and cover with a paper towel. Microwave until warmed through, about 2 minutes. You can also reheat them in a 375 degree oven for around 15 minutes (leave the foil on and set on a baking sheet).
To reheat from the frozen: For best texture, I recommend reheating in a 400 degree oven for about 20 minutes, leaving the foil on. To use the microwave, remove the foil, place one burrito on a microwave-safe plate, cover with a paper towel. and heat for around 4 minutes, turning over after 2.
How to Freeze Breakfast Burritos
Cut 4 large squares of aluminum foil (large enough to each fit one burrito) and wrap it securely. Wrap the foil tightly around the burritos, then place them in a large, resealable freezer bag, pressing out as much air as possible.
More Breakfast Recipes
You can also see my full archive of breakfast recipes here!
Chorizo and Cheddar Breakfast Burrito
- 1 pound Yukon gold potatoes (about 4 medium)
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper as needed
- 12 ounces chorizo, casings removed
- 1 1/2 cups diced yellow or red onion
- 6 large eggs, beaten
- 1 1/2 cups Tillamook Extra Sharp Cheddar, grated and divided (see notes)
- 4 large flour tortillas (10-12 inches)
- 1/2 - 1 cup salsa (mild, medium or hot)
- Optional to taste: chopped cilantro, diced or sliced jalapeños, diced tomatoes, hot sauce
- Place an oven rack on the center shelf, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
- Dice the potatoes into 1/2-inch cubes, then toss with the olive oil and a sprinkle of salt and pepper. Spread in a single layer on the sheet pan and roast, flipping after 15 minutes, until and fork-tender, about 30 minutes.
- Meanwhile, heat a large nonstick skillet over medium-low heat. Add the chorizo and slowly cook, breaking up the sausage into crumbles with a spatula, stirring occasionally. Add the onions after a couple minutes, then continue cooking until the chorizo is fully cooked, 5 -10 minutes total. Drain any excess fat through a fine-mesh strainer.
- Once it’s cool enough to handle, wipe down the pan and place over low heat. Add the eggs, 1/2 cup cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring constantly, until the eggs are just scrambled and the cheese is melted.
- Microwave the tortillas until warmed through (10-20 seconds). Divide the eggs evenly between the tortillas, then top with the chorizo, potatoes, salsa, remaining cheese, and optional toppings. Fold over the sides and roll the tortilla until closed.
- Serve immediately. Leftovers will keep in the refrigerator for 4 days. See notes for freezing and reheating instructions.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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