Meet Brian Gerwig of @g_bque, a passionate home cook/backyard bbq’er with a love of all things cooking. Brian has always enjoyed cooking, but it was the start of his page in 2020 that really awakened his passion.
These Chorizo Breakfast Burritos are hearty, cheesy, and packed with bold flavor, combining crispy hashbrowns, spicy chorizo, fluffy eggs, and melty cheese all wrapped into one satisfying handheld meal.
Servings: 6 burritos
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American/Mexican-Inspired
Ingredients
FILLING
- 24oz chorizo
- 12 eggs
- 6 frozen hashbrowns
- 2 cups shredded cheese
FOR SERVING
- 6 large flour tortillas
Instructions
- Cook the frozen hashbrowns in the oven or air fryer according to package instructions until golden brown and crispy, then set aside and keep warm.
- In a large skillet over medium heat, cook the chorizo, breaking it up as it cooks, until fully browned and slightly crispy, about 8–10 minutes, then remove from heat.
- In a separate bowl, whisk the eggs until fully combined, then scramble them in a lightly oiled pan over medium-low heat until soft, fluffy, and just set.
- Warm the flour tortillas until soft and pliable, adding an even about of hashbrowns, chorizo, eggs and cheese to each tortilla.
- Fold in the sides, roll tightly into burritos, and optionally toast them in a skillet for 1–2 minutes per side until golden and the cheese is melted.
- This is a really great recipe to double or triple for a large crowd which is why I loaded up my Titan 60 Can Wheeled Cooler from Dick's Sporting Goods with all of my burritos for an early morning breakfast group.
