Print

Savory Loaded Breakfast Burrito Recipe with Spicy Chorizo and Crispy Hash Browns Made Easy

savory loaded breakfast burrito - featured image
Print Recipe

A quick and easy savory breakfast burrito featuring spicy Mexican-style chorizo, crispy hash browns, fluffy scrambled eggs, and melty cheese wrapped in warm flour tortillas. Perfect for busy mornings or a comforting brunch.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo, casing removed and crumbled
  • 2 cups frozen hash browns (about 300 grams), thawed slightly
  • 4 large eggs, beaten
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded sharp cheddar or Mexican blend cheese (about 100 grams)
  • ½ small yellow onion, diced finely
  • 2 cloves garlic, minced
  • ½ green bell pepper, diced (optional)
  • A handful fresh cilantro, chopped
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or butter
  • Optional: hot sauce or salsa, for serving

Instructions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add crumbled chorizo and cook for 5–7 minutes, breaking it up, until browned and cooked through. Drain excess grease on paper towels.
  2. In the same skillet, add another tablespoon of oil or butter if needed. Spread thawed hash browns evenly and press down gently. Cook over medium-high heat for about 5 minutes without stirring to crisp the bottom. Flip and cook another 4–5 minutes until golden and crunchy. Season with salt and pepper.
  3. Push hash browns to one side. Add diced onion, garlic, and green bell pepper. Sauté for 3–4 minutes until softened and fragrant. Mix gently.
  4. In a bowl, whisk eggs with salt and pepper. Pour eggs into cleared side of skillet. Let sit 20 seconds, then gently stir and cook until softly set but moist, about 2–3 minutes. Remove from heat.
  5. Warm each flour tortilla in a dry skillet or microwave for 10-15 seconds to make pliable.
  6. Lay a tortilla flat and layer with a quarter of the hash brown mixture, chorizo, scrambled eggs, and shredded cheese. Top with chopped cilantro. Avoid overfilling.
  7. Fold sides of tortilla in, then roll tightly from bottom up to encase fillings. Optionally, place burrito seam side down in a dry skillet over medium heat for 1-2 minutes to seal and crisp the outside.
  8. Slice in half if desired and serve with hot sauce or salsa.

Notes

Do not overcrowd the pan when crisping hash browns to avoid steaming. Drain excess grease from chorizo for less oily burritos. Scramble eggs gently over low heat for fluffy texture. Warm tortillas properly to prevent tearing. Seal burritos by toasting seam side down for better structure and crunch. Prep chorizo and hash browns ahead and store up to 2 days refrigerated.

Nutrition

Keywords: breakfast burrito, chorizo, hash browns, spicy breakfast, easy breakfast, loaded burrito, brunch recipe

Find it online: https://wigglebite.com/savory-loaded-breakfast-burrito-recipe-with-spicy-chorizo-and-crispy-hash-browns-made-easy/