David's breakfast burritos are loaded in tortilla filled with chorizo sausage, eggs, cheddar cheese, poblano peppers, and potatoes. Served with spicy salsa!
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5 from 1 vote

David's Breakfast Burritos

David's breakfast burritos are loaded in tortilla filled with chorizo sausage, eggs, cheddar cheese, poblano peppers, and potatoes. Served with spicy salsa!
Course Breakfast, lunch, Main Course
Cuisine American
Keyword Breakfast Burritos, Burritos, Cheddar Cheese, Chorizo Sausage, Poblano Peppers, Salsa, Soft Scrambled Eggs, tortillas
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories 831kcal
Author David & Debbie Spivey

Ingredients

  • 1 medium Russet potato peeled and cut into ½-inch cubes
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small poblano chili pepper charred, skin removed, seeded/ribs removed and cut into strips
  • ¼ chorizo sausage casing removed, crumbled
  • 4 large eggs soft scrambled
  • 1 ½ cups cheddar cheese shredded
  • Kosher salt and fresh cracked black pepper to taste
  • 2 flour tortillas 10-inch
  • salsa for serving (optional)

Instructions

  • In a small sauce pot, cover the potatoes with water, parboil the cubed potatoes over medium-high heat until fork tender; about 5 to 10 minutes.
  • Char the poblano chili pepper, then place inside a bowl covered in plastic wrap to sweat, so the charred skin is easier to remove. (see notes)
  • When the potatoes are tender, drain them well. Then put them in a sauté pan with equal parts melted butter and olive oil over medium-high heat. Cook them tossing occasionally until they are nice and golden brown. Turn off the heat and set the pan of potatoes aside. 
  • Meanwhile, remove the casing from the chorizo sausage links (if needed). Then break up the sausage into small pieces in a separate pan. Cook the chorizo over medium-high heat until it crumbles and turns dark brown and slightly charred. Pour the sausage out onto a plate lined with paper towels to drain.
  • Remove the poblano from the bowl and clean off the skin with a damp paper towel. Slice off the top remove the seeds and ribs. Slice the chili pepper into strips. Set aside.
  • Break the eggs into a pan with melted butter over medium heat. Cook the eggs, stirring gently with a spatula until the eggs a just begin to set. Season them with salt and pepper, to taste. Fold the seasoning in and take the scrambled eggs off the heat.
  • Prepare the tortillas per package directions or char the tortillas over the flame of a gas stove burner until lightly toasted. Load the tortilla with the eggs, chorizo sausage, cheddar cheese, potatoes, and poblano peppers, then roll all the ingredients up inside the tortilla to form the burrito.
  • Serve immediately, with your favorite salsa.

Video

Notes

Save time, by roasting the poblano ahead of time. If you don’t have a gas stove, don’t worry! You can learn more about charing poblanos HERE!
Prepare the tortillas per package instructions. Use extreme caution if using a gas burner to toast them.

Nutrition

Calories: 831kcal | Carbohydrates: 38g | Protein: 42g | Fat: 56g | Saturated Fat: 27g | Cholesterol: 532mg | Sodium: 1042mg | Potassium: 824mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1775IU | Vitamin C: 35.8mg | Calcium: 720mg | Iron: 4.7mg
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