Stupid-Easy Recipe for Sheet Pan Chorizo and Potato Breakfast Burritos (#1 Top-Rated)

  

Make a batch of these filling, spicy breakfast burritos for a weekend brunch, then wrap and freeze the leftovers to enjoy throughout the week!

Satisfy your sweet tooth with this easy-to-make recipe for Sheet Pan Chorizo and Potato Breakfast Burritos.

1. Info for Sheet Pan Chorizo and Potato Breakfast Burritos

  • Cook Time: 32 min
  • Total Time: 32 min
  • Servings: 6
  • Calories: 595.82 kcal

2. Ingredients for Sheet Pan Chorizo and Potato Breakfast Burritos

  • 1/4 cup loosely packed cilantro
  • 1/2 red bell pepper
  • 1/2 green or yellow bell pepper
  • 1/4 red onion
  • 8 oz. chorizo (removed from casing)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 8 oz. (1/2 bag) frozen hash brown potatoes (thawed)
  • 3/4 tsp. salt (divided)
  • Black pepper
  • 6 large eggs
  • 1 1/2 tsp. olive oil
  • salt
  • black pepper
  • 4 oz. (1 cup) shredded Mexican blend cheese
  • 6 large flour tortillas
  • Salsa and sour cream (if desired)
  • Salsa and sour cream (if desired)

3. Directions:

3.1 Preheat

Preheat oven to 350°F.

3.2 Prep

Line a large baking sheet with parchment paper.

Finely mince the cilantro and set aside. Finely dice the peppers and onion.

3.3 Stove

Set a large skillet over medium-high heat and add the chorizo. Cook, breaking it up with a rubber spatula, until the chorizo begins to sizzle and render some fat, 2-3 minutes.

Add the peppers, onion, and hash brown potatoes to the skillet along with the cumin, coriander, and salt and pepper, to taste.

Cook the chorizo, potatoes, and vegetables, continuing to break up the chorizo with a rubber spatula, until the vegetables are softened and the chorizo and potatoes are browned, 8-10 minutes.

3.4 Prep

Crack the eggs into a large mixing bowl and beat until smooth. Set aside.

Transfer the chorizo mixture to a large mixing bowl. Set aside

3.5 Stove

Return the skillet to the stove top and turn the heat to medium-low. Add the olive oil.

Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper, to taste.

3.6 Prep

Remove the skillet from the heat. Divide an equal amount of the eggs and chorizo mixture onto the center of each flour tortilla. Sprinkle an even amount of cheese and minced cilantro onto each burrito.

Using clean hands, tightly roll each burrito, tucking in the sides to ensure the filling does not fall out. Place the burritos seam-side down on the baking sheet.

3.7 Oven

Bake the burritos on middle rack of oven until heated through, 9-12 minutes.

3.8 Check

Check to see that burritos are done. Remove from oven or add time as needed.

3.9 Serve

Serve immediately with salsa and sour cream, if desired. Leftover burritos may be stored in the refrigerator for up to three days, or wrapped in plastic wrap or foil and frozen for two months.

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