The breakfast burrito is said to have originated in Santa Fe, New Mexico, in the mid-1970s. It wasn’t long after that McDonald’s introduced their version and made the dish a national hit. The dish may have evolved from the breakfast tacos, which were popular in Austin, Texas, but the breakfast burrito’s forefather is the Mexican burrito, which was invented in the early 20th century in Sonora, Mexico.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 potato, diced
- ¼ cup olive oil
- 1 tsp chili powder
- Salt and ground black pepper, to taste
- ½ lb chorizo sausage
- ¼ onion, finely chopped
- 1 jalapeño pepper, finely chopped, with seeds and ribs removed
- 8 eggs
- 4 flour tortillas
- 1 cup shredded monterey jack cheese
Directions
- Preheat oven to 400°F.
- Coat diced potato with olive oil and season with chili powder, salt, and pepper. Bake on a cookie sheet for 20–25 minutes.
- Cook chorizo in a large skillet, stirring, for 3–5 minutes; set aside.
- Cook onion and jalapeño in the same skillet over medium heat for 4–6 minutes.
- Whisk together 8 eggs and add to vegetables in pan. Add salt and pepper to taste.
- To build burritos, lay out a tortilla and add potato, chorizo, eggs, and cheese. Roll and fold in ends.
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