Closeup of breakfast burrito recipe with the end sliced off to show the filling
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5 from 4 votes

Chorizo and Cheddar Breakfast Burrito

These breakfast burritos can be served hot or made ahead of time and frozen! Ingredients include chorizo, sharp cheddar, onions, and roasted potatoes.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast
Cuisine: Mexican, Tex-Mex
Keyword: Breakfast Burrito, Chorizo Breakfast Burrito
Servings: 4 breakfast burritos
Calories: 489kcal
Author: Jennifer Farley


  • 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.


You can use foil instead of parchment while roasting the potatoes, but they’ll be more likely to stick. To avoid this, lightly spray the foil with cooking spray or brush with additional oil.
This recipe will also work with of the Tillamook cheddar cheese varieties. They also have medium and sharp cheddar.
To Freeze 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.
To reheat: For best results, thaw overnight in the refrigerator first. Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until warmed through, about 2 minutes for thawed. You can also reheat them in a 350 degree oven (about 15 minutes).
To reheat directly from the freezer, remove the foil, place on a microwave-safe plate, cover with a paper towel. and heat for around 4 minutes, turning over after 2. You can also reheat them in a 400 degree oven (about 15 minutes; leave the foil on).
Recipe inspired by a breakfast burrito from Chef Matt Carr of Little Red Fox in DC.


Calories: 489kcal | Carbohydrates: 43g | Protein: 34g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 350mg | Sodium: 2515mg | Potassium: 1012mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1678IU | Vitamin C: 35mg | Calcium: 469mg | Iron: 8mg