Chorizo Breakfast Burritos

5 from 2 votes

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These chorizo breakfast burritos are a huge hit in our home! My boys love them so you’ll often find me making a double or triple batch for dinner. They store so well in the fridge or you can even freeze them! Just make sure to let them cool completely and wrap each one individually in some cling wrap.

Ingredients

  • Fresh, frozen, or rehydrated potatoes (see below)
  • Jennie-O chorizo seasoned turkey sausage (I find this at Walmart or Winco)
  • Liquid egg whites
  • Uncooked flour tortillas (I prefer uncooked but you can use pre cooked as well)
  • Monterey jack cheese (or any cheese)

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Supplies Used

Air Fryer – Any air fryer will work. If you’re anything like me and often double or triple this recipe, a nice big air fryer with a large tray is wonderful to have. We have a very similar air fryer to this one linked.

Storing Instructions

Make sure to let your burritos cool COMPLETELY before storing in an airtight container or bag. If you do not, there will be too much moisture and the tortillas will get soggy.

Freezing Instructions

Let the burritos cool completely and wrap individually with a layer of each cling wrap and some foil.

Reheating Instructions

If you want these to be nice and crispy again, reheat in the air fryer at a lower temp so the inside gets cooked. Every air fryer is slightly different but I have found that 300 for about 8 minutes does the trick. Another option is to microwave them 1 minute to get the inside warm, and then air fry at 350 for about 5 minutes.

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    5 from 2 votes

    Chorizo Breakfast Burritos

    Prep: 15 minutes
    Cook: 6 minutes
    Total: 21 minutes
    Servings: 4
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    Equipment

    Ingredients 

    • 1 cup fresh or frozen potatoes, cubed or hash (126 grams)
    • 140 grams Jennie-O chorizo seasoned turkey sausage, this comes in a 1 pound roll
    • 1 cup liquid egg whites
    • 4 uncooked flour tortillas
    • 2 ounces Monterey Jack cheese

    Instructions 

    • Over medium heat cook your potatoes. I used frozen potatoes so I added a bit of water to soften them up as they cooked.
    • Once potatoes are cooked, add in the chorizo and cook until done.
    • Add in egg whites, cook until done.
    • Evenly distribute onto the 4 uncooked tortillas.
    • Sprinkle each burrito with some of the cheese.
    • Fold in edges and roll up burritos.
    • Place in the air fryer at 350 degrees F for 7 minutes, or cook them on the stove, turning until all sides are golden brown.
    • Let cool completely before refrigerating or freezing.

    Notes

    Find this in Myfitnesspal for easy logging! Search Stay Fit Mom Chorizo Breakfast Burrito!

    Nutrition

    Serving: 1g, Calories: 315kcal, Carbohydrates: 30.3g, Protein: 18.4g, Fat: 12.5g
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    Recipe Rating




    11 Comments

    1. 5 stars
      I love this recipe! It’s stays great in the freezer during the week and super quick to microwave.

      1. Hi Taylor. I get the standard size, they are about 24 carbs each. It’s not the street taco size, it’s the bigger ones.

      1. Good eye! Myfitnesspal is correct, as well as the macros listed here on the recipe. I must have just goofed when I wrote the calories in. I’ll fix it. Thanks!

            1. 5 stars
              I love this recipe! It’s stays great in the freezer during the week and super quick to microwave.

    2. They don’t sell the chorizo turkey sausage in my area, any tips on how to flavor the regular turkey sausage to help it taste similar?
      Thanks!