Chorizo, Potato & Green Chile Breakfast Burritos

It’s hunting season again, and the guys asked for breakfast burritos they can heat up on the camp stove griddle or right over the campfire for breakfast, lunch or dinner while they’re in camp.  I cobbled together some ingredients and was pleased to hear that they are EXCELLENT additions to their camp staples of hamburgers and hot dogs.  There are different kinds of chorizo you can buy.  Some is cheap and breaks down into very finely ground sausage when you cook it – some is more expensive and browns more like regular sausage.  I’ve used both types – its all to your personal preference.

Give these a try – they freeze really well and are great to have around the house – not JUST for hunting camp or camping!

Chorizo, Potato & Green Chile Breakfast Burritos

Prep Time 30 minutes
Total Time 30 minutes
Author Carrie Hill


  • 1 pkgs 10 count large flour tortillas - burrito size or larger
  • 1 lb chorizo sausage
  • 1 12-16 oz package of frozen has browns or - I use shelf stable dehydrated - they work great
  • 3-4 Tbsp vegetable oil
  • 8 large eggs
  • 1 4 oz can mild green chiles
  • 2 cups medium cheddar cheese shredded
  • salt & pepper to taste


  1. Brown chorizo until completely cooked through, drain and dump into a bowl
  2. Cook hashbrowns in same pan with oil, salt & pepper, add to sausage in bowl
  3. Scramble eggs with salt and pepper and cook through until fluffy - do not overcook - dump into bowl
  4. Mix lightly and add in can of green chile - mix lightly again
  5. Use about 1/3 C mix and a few tablespoons of shredded cheese in each burrito - roll tightly and wrap in parchment paper, then foil
  6. Freeze and enjoy - cook from thawed or fresh on griddle or grate until each side is crunchy and heated through - you can do this right in the wrapper. From frozen, cook in microwave 2 minutes (remove the foil first, duh) and then in 30 second intervals until heated through.