Best Breakfast Burrito
Start your day with a flavor-packed breakfast burrito that brings the heat! Big Poppa’s Breakfast Burrito is loaded with crispy hash browns, savory chorizo, smoky bacon, and a medley of Mexican-inspired ingredients that’ll keep you coming back for more. Perfect for a weekend brunch or a hearty start to any day, this burrito wraps all your breakfast favorites into one satisfying bite.
Big Poppa’s Breakfast Burrito
Big Poppa
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Mexican-American
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Big Poppa’s Breakfast Burrito combines the bold flavors of crispy hash browns, spicy chorizo, and smoky bacon with creamy avocado, black beans, and a tangy cotija cheese finish. It’s a hearty and delicious breakfast that’s easy to customize and sure to please.
Ingredients
-
Shredded hash browns
-
1 can Hatch chiles
-
1 Stick melted butter
-
Mexican salsa
-
Mexican crema
-
Black beans
-
Chorizo
-
Bacon, cooked
-
Mexican-style shredded cheese
-
Large flour tortillas
-
Taco sauce (optional)
-
Cotija cheese, crumbled
-
Avocado, thinly sliced
-
Big Poppa’s Jallelujah Jalapeño Seasoning
Directions
In a large bowl, combine the shredded hash browns, Hatch chiles, and melted butter. Mix well.
In another bowl, whisk together the eggs, Mexican salsa, and Mexican crema.
Preheat your griddle to medium-high heat.
Heat the black beans in a small pot on the corner of the griddle.
Oil one side of the griddle, then spread the hash brown mixture onto it. Season with Big Poppa’s Jallelujah Jalapeño Seasoning and cook until golden brown.
On another side of the griddle, add some oil and cook the chorizo, seasoning with more Jallelujah Jalapeño Seasoning. Break it up as it cooks.
Cook your bacon until crispy, then set aside.
Scramble the eggs to your desired consistency.
Butter the griddle and warm the flour tortillas.
Assemble the burritos by layering chorizo, hash browns, black beans, scrambled eggs, bacon, and shredded cheese onto each tortilla. Roll tightly into burritos and sear on the griddle to seal.
Top each burrito with sliced avocado, taco sauce, Mexican crema, and a sprinkle of cotija cheese.
