Mexican Breakfast Burritos Recipe

Name: Mexican Breakfast Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 (8 inch) flour tortillas; 6 -8 eggs, scrambled; 2 teaspoons milk; 2 large potatoes, skinned, boiled, cubed; 1/2 lb chorizo sausage, skinned; 2 lbs pork sausage; 1 small green pepper, seeded and chopped; 1/2 medium onion, diced; 1 jalapeno, chopped (to taste); 1 -2 cup cheddar cheese, grated (to taste); salt and pepper, to taste (optional); sour cream; hot sauce; salsa

Servings: persons

12 (8 inch) flour tortillas
6 -8 eggs, scrambled
2 teaspoons milk
2 large potatoes, skinned, boiled, cubed
1/2 lb chorizo sausage, skinned
2 lbs pork sausage
1 small green pepper, seeded and chopped
1/2 medium onion, diced
1 jalapeno, chopped (to taste)
1 -2 cup cheddar cheese, grated (to taste)
salt and pepper, to taste (optional)
sour cream
hot sauce
salsa

1
Boil the potatoes in a large pot of salted water. When done, drain and set aside.
2
Scramble the eggs with the milk to make them fluffy. Place in a bowl.
3
In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
4
In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
5
Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
6
Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
7
To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
8
If eating right away, re-heat in a 350 degree oven for a few minutes.
9
If not eating promtly, freeze for later. Re-heat before eating.
10
Serve with sour cream, hot sauce and salsa.

2005

kcal

Calories

Fat

240

Carbs

118

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

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 14 ingredients. The key ingredients include: 12 (8 inch) flour tortillas, 6 -8 eggs, scrambled, 2 teaspoons milk, 2 large potatoes, skinned, boiled, cubed, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Breakfast Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions