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+ servings
Breakfast burrito on plate topped with avocado and tomato

Chorizo Bacon Breakfast Burritos

These breakfast burritos are filled with chorizo, bacon, potatoes, eggs, and cheese! Save some for the freezer because they freeze beautifully and will come in handy for breakfasts on the go!


  • 1 lb. bulk chorizo sausage
  • 2 tablespoons olive oil
  • 16 oz. frozen diced hash-brown potatoes with onions and peppers
  • 8 large eggs beaten
  • 8 strips bacon cooked and chopped
  • 1 1/2 cups shredded Cheddar or Mexican Blend cheese
  • 8 8-inch Old El Paso flour tortillas, heated
  • Pico de gallo chopped avocado, and/or hot sauce, for serving, if desired


  • 1. Heat a medium skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes or until sausage is no longer pink, stirring frequently. Remove from skillet; cover to keep warm.
  • 2. Wash the skillet to cook the potatoes. Heat the olive oil over medium-high heat. Add the potatoes and cook until tender and slightly cripsy, about 8-10 minutes. Remove potatoes from skillet and set aside.
  • 3. In the same pan, cook the eggs. Spray with non-stick cooking spray and add the beaten eggs. Cook for 3 to 5 minutes, stirring frequently. Remove from heat.
  • 4. To assemble the burritos, sprinkle shredded cheese down the center of each warm flour tortilla. Next, spoon about 1/4 cup of sausage over the cheese. Top with about 1/4 cup of potatoes, egg, and 1 strip of chopped bacon. Fold bottom of each tortilla up over filling; roll up. If desired, serve with pico de gallo, avocado, and hot sauce. Serve warm.
  • Note-these burritos are freezer friendly! Wrap each burrito in foil and place in a Ziploc freezer bag. When ready to eat, unwrap frozen burrito from foil. Place Wrap in a damp paper towel and microwave for about 3 minutes, depending on microwave power.