Go Back
+ servings
halves of chorizo breakfast burritos lined on a cutting board around a bowl of jalapeño lime sauce
Print Recipe
4 from 7 votes

Chorizo Breakfast Burrito

The Chorizo Breakfast Burrito with crispy potatoes, fluffy eggs, homemade guacamole, spicy chorizo, and Monterey Jack Cheese has it all! Wrapped in a crispy tortilla and served with jalapeño lime sauce, get your taste buds ready for a fiesta!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American, Mexican
Servings: 4 people
Author: Derek Wolf



  • 2 lbs Ground Pork Chorizo
  • 2 Russet Potatoes
  • ½ White Onion
  • 5-6 Eggs whipped
  • 2 cups Monterey Jack Cheese
  • 3-4 Large Tortillas
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder


  • 4 Large Avocados
  • ¼ cup Diced Red Onions
  • cup Chopped Cilantro
  • 3 medium Limes juiced
  • Kosher Salt as needed

Jalapeno Lime Sauce:

  • ¼ cup Sour Cream
  • cup Mayonnaise
  • cup Buttermilk
  • 2 tbsp Chopped Cilantro
  • 1.5 tbsp Jalapeno Paste
  • 2 medium Limes juiced


  • Begin by dicing up your Russet potatoes and white onions. Add the potatoes to a large bowl of ice water and let them sit for 30 minutes.
  • In another bowl, mix the avocado with the lime juice and a little bit of salt. Mash together to your desired consistency, before adding the chopped cilantro and diced red onions. Set aside in the fridge.
  • Finally, add all the ingredients for the jalapeno lime sauce to a bowl and mix until smooth. Cover and also place in the fridge.
  • Preheat your grill to high heat (around 400 degrees F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.
  • Pull your diced potatoes out of the ice water and pat them dry with a paper towel. Add them to the skillet, making sure to stir them frequently, and cook until they soften and are golden brown (about 20 minutes). During the last 5 minutes of cooking, add the diced white onions, salt, pepper and garlic. Mix all together and cook till the potatoes are done and the onions are translucent. When done, pull it all off and set to the side.
  • Next, cook your ground chorizo on the skillet until it is fully rendered (about 8-10 minutes). When done, pull the chorizo off and set it to the side.
  • Finally, add your whisked eggs to the skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.
  • Start building your burritos with a warm large tortilla and layers of potatoes, chorizo, eggs, jack cheese, and guacamole. Roll them nice and tight and repeat until you have made as many burritos as you like. Add the burritos to the skillet to crispy for about 1 minute per side. Once done, pull off the burrito and serve hot.
  • Slice the burritos in half if you desire, serve with the jalapeno lime sauce on the side, and enjoy!


An Easy Way to Whip Eggs
First, crack each egg on a hard surface and place the yolk and white into a glass Mason jar. Then repeat for as many eggs as you need. Cover the jar tightly with the lid and shake for at least 2-3 minutes until the egg mixture is a solid yellow color. 


Serving: 5Oz | Calories: 1608kcal | Carbohydrates: 74g | Protein: 69g | Fat: 117g | Saturated Fat: 41g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 0.03g | Cholesterol: 409mg | Sodium: 2575mg | Potassium: 1808mg | Fiber: 20g | Sugar: 8g | Vitamin A: 2101IU | Vitamin C: 59mg | Calcium: 623mg | Iron: 10mg