Breakfast Burritos with Chorizo Spiced Ground Beef

Hearty egg-and-beef burritos spiced like chorizo and loaded with crispy Yukon Gold potatoes, with melty Chihuahua cheese and fresh cilantro. This recipe makes 10 full‑size burritos you can refrigerate or freeze for quick breakfasts all week.

Total Time: 50 min

Servings: 8–10

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Burrito Ingredients

• 1 16-ounce package Pre 85% ground beef

• 2 tablespoons of cooking oil, divided

• 2 tablespoons paprika

• 1 teaspoon cumin

• 1 teaspoon Mexican oregano

• 1/2 teaspoon cinnamon

• 1 teaspoon garlic powder

• 1 teaspoon ancho powder

• 1 teaspoon guajillo powder

• 1/2 teaspoon cayenne pepper

• 4 teaspoons allspice

• 2 teaspoons kosher salt

• 1/4 cup plain Greek yogurt

• 12 eggs

• 2 tablespoons milk

• 1 16-ounce container prepared fresh salsa or pico de Gillo

• 1 32-ounce package shredded Chihuahua cheese

• 1 bunch of cilantro, stemmed

• 1 10-count package large flour tortillas

• 4 to 6 Yukon Gold potatoes, washed, unpeeled, and cut into 1/4 inch dice (about 1 heaping cup)

Instructions:

1. Preheat oven to 425° F.

2. Combine all ingredients except beef and oil (paprika through salt) in a small bowl and stir to combine. Reserve 1 tablespoon of the spice mix for the potatoes.

   
   

3. Place potatoes in a bowl and toss with the remaining 1 tablespoon of oil. Add the reserved spice mix and toss to coat. Place potatoes on a parchment-lined baking sheet and bake for 20 minutes, tossing with a spatula after the first 10 minutes. Turn oven to broil and cook for another 2 to 3 minutes, until potatoes are browned and crisp. Remove from oven and set aside.

   
   

4. Preheat a large skillet over medium-high heat. Add 1 tablespoon of the oil and brown the ground beef, breaking it up as it cooks. Add the remaining spice mix and stir through the beef. Reduce heat to low and cook for 5 minutes until beef is thoroughly cooked and spice mix is well incorporated.

   
   

5. Break eggs into a bowl and add the milk. Season with salt and pepper and whisk until well blended.

   
   

6. Add the eggs to the meat and increase heat to medium-high. Cook, stirring constantly, until eggs are cooked through, about 7 to 8 minutes. Turn off heat and let mix sit while you prepare to assemble the burritos. Meat mix can be prepared in advance and will keep refrigerated for up to 4 days and frozen for 2 months.

   
   

7. To prepare burritos, clear a large work surface and prepare 10 10"x10" foil squares.

   
   

8. Arrange meat mix, potatoes, cheese, and cilantro within easy reach. Place 1 tortilla in the center of the foil wrap and using a large spoon or measuring cup, place about 1 cup of meat on the bottom third of the wrapper, about 2 inches from the bottom edge.

   
   

9. Top the meat mix with about 1/4 cup of the roasted potatoes, about 1/3 cup of shredded cheese, and about 2 tablespoons of the cilantro leaves.

   
   

10. Working from the bottom, roll the edge of the tortilla wrapper over the mix and tuck, while flipping the sides in and continuing to roll, hold the rolled burrito with one hand and wrap the foil tightly around the burrito. Continue with the mix until you have 10 finished burritos.

    
    

11. Enjoy right away or refrigerate for up to 5 days. Burritos can also be frozen and keep for about 2 months. To reheat remove from foil and reheat in the microwave.