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Breakfast Burrito with Chorizo and [Leftover] Roasted Potatoes
with fruit salad

Active: 35 Total: 35

These breakfast burritos make for a hearty dinner and come together fast thanks to roasted potatoes made earlier in the week. Add your favorite fresh fruit for a simple side. 

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Breakfast Burrito with Chorizo:
  • Eggs - 6, whisked
  • Milk - 1 Tbsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Chorizo - 6 oz
  • Roasted Paprika Potatoes (leftover from Tuesday) - ~2 cups
  • Tortillas, gluten-free and burrito-sized - 4
  • Cheese, queso fresco - 2 oz, crumbled (sub Mexican or cheddar cheese, shredded)
  • Salsa - for serving
  • Sour cream - for serving (sub plain or Greek yogurt)
Fruit Salad:
  • Fresh fruit, any mix - 1 lb, chopped (use your favorites for fruit salad)

Nutrition Facts

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Prep

  1. Eggs - Whisk eggs with milk, salt, and pepper.

  2. Fruit - Chop fruit (if needed).

  3. Green onions - Chop, keeping white and green parts separate.

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Make

  1. Heat a nonstick pan or skillet over medium heat. Add first portion of oil and then chorizo and white parts of green onions. Saute, breaking chorizo apart, until cooked through, 6 to 8 minutes.

  2. Transfer chorizo to a paper towel-lined plate. Drain off oil from the pan and wipe it clean with a paper towel.

  3. Return pan to medium heat and add second portion of oil. Pour eggs over heated oil. Let sit until the bottom parts start to set. Lightly scramble and cook until eggs are cooked to the consistency you’d like. Fold in green parts of green onions.

  4. While eggs are cooking, reheat leftover potatoes in the microwave.

  5. Warm tortillas according to package directions.

  6. Set tortillas out on a clean surface. Fill each tortilla with eggs, crumbled cheese, potatoes, and chorizo. Top burrito filling with some salsa if you’d like (you can also just reserve it for dipping).

  7. Fold the sides of the burritos and then roll to enclose the filling.

  8. Serve burrito with salsa and sour cream for dipping. Enjoy fruit salad on the side.

Nutrition Facts

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Reviews

Ratings

Original (18)
Gluten-free (2)
Paleo (2)
Vegetarian (8)

Most Helpful

Made smoothies instead of fruit salad, otherwise great!

By: Avila
Posted: Apr 21, 2022
Diet: Original
1 Helpful

13 reviews

Not much flavor

By: Namrita
Posted: May 16, 2022
Diet: Vegetarian
0 Helpful

Really tasty. Servings were huge! Kids ate everything. Didn't do the potatoes earlier, but used the air fryer and it cut the time to roast them in half - so we were still able to pull this off pretty easily on a weeknight. Also did a smoothie to use up some aging bananas and pears instead of doing a fruit salad and that worked really well.

By: Jennifer
Posted: May 11, 2022
Diet: Original
0 Helpful

Easy and tasty, and a fun breakfast for dinner variation!

By: Melissa
Posted: May 04, 2022
Diet: Original
0 Helpful

Easy, fast and filling!

By: Trina
Posted: May 04, 2022
Diet: Original
0 Helpful

So easy and quick!

By: Kristen
Posted: Apr 27, 2022
Diet: Vegetarian
0 Helpful

Fast and tasty. Great attributes for weeknight meal.

By: Nancy
Posted: Apr 26, 2022
Diet: Original
0 Helpful