32 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 7
  • 3 Rating Star 2
  • 2 Rating Star 1

These burritos are great for a weekend brunch before heading to the farmer's market.

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 200 degrees F (95 degrees C).

  • 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.

  • 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.

  • Wrap the tortillas with aluminum foil and place in the warm oven.

  • 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.

  • 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.

Nutrition Facts

1020.99 calories; 35.46 g protein; 96.44 g carbohydrates; 8.75 g dietary-fiber; 6.62 g sugars; 55.23 g fat; 20.95 g saturated-fat; 261.77 mg cholesterol; 1555.75 IU vitamin-a-iu; 16.06 mg niacin-equivalents; 1.08 mg vitamin-b6; 31.22 mg vitamin-c; 163.07 mcg folate; 206.28 mg calcium; 7.24 mg iron; 114.06 mg magnesium; 2054.53 mg potassium; 1445.53 mg sodium; 0.96 mg thiamin; 497.07 calories-from-fat; 37 percent-of-calories-from-carbs; 48 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 18 percent-of-calories-from-sat-fat


Reviews (22)

Read All Reviews

Most helpful positive review

Jillian
09/21/2010
Wow - were these ever good! I LOVE chorizo sausage plus given these weren't your typical run of the mill breakfast burritos I had to give these a try. I was definitely not disappointed. I added a little bit of smoked paprika along with the chili powder and used light cream cheese. You could definitely add some Mexican blend cheese or Cheddar if you like - when it comes to cheese and eggs wrapped in a tortilla the more the better! You just can't go wrong here. Thanks for a great recipe Seattle Dad!
(86)

Most helpful critical review

Anonymous
02/20/2012
do not used sour cream
(3)
32 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 7
  • 3 Rating Star 2
  • 2 Rating Star 1
Jillian
09/21/2010
Wow - were these ever good! I LOVE chorizo sausage plus given these weren't your typical run of the mill breakfast burritos I had to give these a try. I was definitely not disappointed. I added a little bit of smoked paprika along with the chili powder and used light cream cheese. You could definitely add some Mexican blend cheese or Cheddar if you like - when it comes to cheese and eggs wrapped in a tortilla the more the better! You just can't go wrong here. Thanks for a great recipe Seattle Dad!
(86)
shartman0507
09/16/2010
These are delicious! My mother started making these when we lived in New Mexico and we still make them here in Maryland! Instead of using sausage my mom uses bacon and i use scrapple. Either way it just depends on what kind of meat you like. Also we make tons of these at a time and wrap them in tin foil and freeze them. Its great for kids to just pop in the microwave. Also you may have a problem finding green chili i know we do in Maryland but it is a must DO NOT substitute we order ours online.
(38)
Nurse Ellen so not a
06/28/2007
Loved these! I used 4 blend Mexican cheese instead of cream cheese and thought it was wonderful!
(28)
EEMERSON
02/18/2008
This was delicious! I made several changes. I used only 5-6 potatoes and increased the eggs to 8. I also used red salsa instead of green. The recipe made about 7 burritos. We'll definitely do these for brunch again!
(21)
Sarah Jo
09/20/2010
This was great Seattle Dad! I used 4 good sized organic red potatoes ground california chili pepper (you get the full flavor of the chili powder without a ton of heat) 3 full eggs and 4 egg whites and light cream cheese. My kids were on the fence about it but both my husband and I thought this was GREAT! I think next time instead of cream cheese I'll use mexican cheese or shredded monterey jack but that's not a reflection of the recipe. Just a personal choice.
(18)
silverfox2951
01/15/2012
These burritos are delicious! For those of you complaining about the calorie content just simply don't make them I don't know why you have to make such a big deal over a recipe! Thanks Seattle Dad for a terrific recipe. It's nice to splurge once in awhile!!!
(15)
Craig J. Doucette
01/27/2010
I skipped the potatoes to reduce the carbs. Great remedy for a late night out. For more heat pass the hot sauce. I substituted flour tortillas and covered in a cheesy sauce.
(12)
ronniecaliente
01/17/2012
The original recipe as written definitely has a high fat and calorie content but being both more health conscious AND a lover of Mexican/New Mexican food I used it as a starting point and tweaked it to our dietary needs. First I used only 1 medium sized Yukon Gold potato (they are the lowest in carbs) and used egg substitute to cut fat and cholesterol. I use either veggie chorizo or ground chicken chorizo depending on what's available which is similar in flavor and texture but is so much lower in fat and calories. I skipped the cream cheese because we don't care for the texture and substitute monterey jack or queso fresco. Finally I use "fajita size" tortillas in place of burrito sized because we just don't want that large of a meal. I admit it's not the original recipe I've described but it's quite tasty with the replacements and I don't feel guilty about about enjoying one of these!
(11)
Anonymous
05/15/2011
Phenomenal! Wouldn't change a thing.
(10)