Chorizo Breakfast Burrito on the Griddle
This Chorizo Breakfast Burrito is a satisfying breakfast option packed with flavors like chorizo, eggs, and black beans. Easy to make on the griddle, this recipe is perfect for a hearty start to your day or a weekend brunch.
Chorizo Breakfast Burrito on the Griddle
Big Poppa
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Mexican
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Start your morning with a hearty Chorizo Breakfast Burrito made right on the griddle. With spicy chorizo, crispy hashbrowns, and creamy avocado, this burrito combines all your breakfast favorites in a warm tortilla for a perfect handheld meal.
Ingredients
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1/2 lb chorizo
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2 cup hashbrowns
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1 can Hatch chiles
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3/4 stick butter, melted
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4 large eggs
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1 cup black beans, warmed
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1 cup Mexican-style shredded cheese
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4-8 slices bacon, cooked
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4 large flour tortillas
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1/4 cup taco sauce
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1/4 cup Cotija cheese
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1/4 cup Mexican crema
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2 avocado, sliced
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Big Poppa’s Jallelujah Jalepeño Seasoning
Directions
Prep Hashbrowns: In a bowl, combine hashbrowns, Hatch chiles, and melted butter. Mix well and set aside.
Season Eggs: In another bowl, beat eggs with a spoonful of Mexican crema and a sprinkle of Big Poppa’s Jallelujah Jalapeño Seasoning.
Warm Beans: Place black beans in a small pot and set on the griddle to warm.
Cook Hashbrowns and Chorizo: Heat your griddle and spread oil. Place hashbrowns on one side, seasoning with Jallelujah Jalapeño, and chorizo on the other. Cook until browned, flipping occasionally.
Cook Bacon and Eggs: Warm bacon on the griddle, then pour in the eggs and cook to your preference. Remove once done.
Warm Tortillas: Add a dab of butter to the griddle and lightly toast each tortilla.
Assemble Burrito: In the center of each tortilla, layer bacon, hashbrowns, chorizo, black beans, eggs, cheese, and salsa. Fold and roll tightly.
Final Sear: Place wrapped burritos seam-side down on the griddle for a final sear.
Serve: Top with avocado, taco sauce, Mexican crema, and Cotija cheese. Enjoy!
