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.