Breakfast Burritos With Green Salsa Recipe

Name: Breakfast Burritos With Green Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 small red potatoes, cut into 1/4 inch slices; salt and ground black pepper to taste; 1 tablespoon chili powder; 1/2 pound bulk chorizo sausage; 4 burrito-size flour tortillas; 1 tablespoon butter; 5 eggs, lightly beaten; 1 (4 ounce) package cream cheese; 3 tablespoons chopped fresh cilantro; 1/4 cup green salsa

Servings: persons

2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa

1
Preheat oven to 200 degrees F (95 degrees C).
2
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
3
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
4
Wrap the tortillas with aluminum foil and place in the warm oven.
5
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
6
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 8 small red potatoes, cut into 1/4 inch slices, salt and ground black pepper to taste, 1 tablespoon chili powder, and more.

Yes, Breakfast Burritos With Green Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Breakfast Burritos With Green Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions