Sheet Pan Chorizo and Potato Breakfast Burritos

Sheet Pan Chorizo and Potato Breakfast Burritos cover

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Sheet Pan Chorizo and Potato Breakfast Burritos

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Ingredients

Warning0 allergens identified

Sheet Pan Chorizo and Potato Breakfast Burritos

¼ cup cilantro(loosely packed)

½ red bell pepper

½ yellow bell pepper(or green)

¼ red onion

8 ounces chorizo(removed from casing)

½ tsp ground cumin

½ tsp ground coriander

8 ounces frozen hash brown potatoes(thawed, about 1/2 bag)

teaspoon salt(for peppers and onions)

black pepper(for peppers and onions)

6 eggs

1 ½ teaspoons extra-virgin olive oil

½ tsp salt(for eggs)

black pepper(for eggs)

4 ounces mexican blend cheese(shredded, 4 oz. is about 1 cup)

6 flour tortillas

salsa(for serving, optional)

sour cream(for serving, optional)

Instructions

Preheat oven to 350°F.

Line a large baking sheet with parchment paper.

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

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.

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

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.

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.

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

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

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.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Crisp Your Chorizo First 🌶️
Cook the chorizo separately in a skillet over medium-high heat until the edges are deeply browned and fat is rendered, then drain on paper towels before adding to the sheet pan for maximum flavor and texture.
Dry Your Hash Browns 💧
Thaw frozen hash browns and squeeze them dry in a clean kitchen towel before roasting to achieve crispy, golden edges instead of steamed, soggy potatoes.
Scramble Eggs Separately for Control 🥚
Prepare your eggs in a separate skillet until just barely set and slightly underdone, then add them to the sheet pan during the last few minutes so they don't overcook and turn rubbery.
Toast Spices in Oil First 🌱
Bloom your ground cumin and coriander in the warm olive oil before tossing with vegetables to unlock their essential oils and deepen their aromatic complexity.
Freeze Strategy for Perfect Texture ❄️
Cool burritos completely, wrap individually in foil, then freeze for up to 3 months—reheat wrapped in a 350°F oven for 25-30 minutes to restore the tortilla's softness without drying out the filling.