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Pasture Raised Chorizo & Potato Breakfast Burrito Recipe

Whether you're making breakfast in bed for someone special (burritos are always the way to my heart...), or meal-prepping hearty breakfasts for the week – this Pasture Raised Chorizo & Potato Breakfast Burrito recipe is a winner. Our incredibly flavorful chorizo is the perfect filling for the breakfast burrito of your dreams. Just add sautéed red onion, jalapeño, cheesy scrambled eggs, crispy roasted potatoes, a spicy salsa, and a warm flour tortilla. Boom – delicious breakfast! Let's get cooking.

Serves 4


For the Breakfast Burritos –

  • 1 Lb. 1915 Farm Pasture Raised Chorizo
  • Half a red onion, finely diced
  • 1 jalapeño, finely diced
  • 8 eggs, whisked until well combined
  • 5 tbsp butter
  • Kosher salt & freshly cracked pepper
  • 1/4 cup freshly grated sharp cheddar cheese
  • Large burrito sized flour tortillas (great recipe here if you want to make yours)
  • Salsa, for serving
  • Sour cream, for serving

For the Potatoes –

  • About 10 tiny potatoes (fingerling or similar), diced into quarters 
  • Extra virgin olive oil (melted bacon fat, lard, or ghee work great too)
  • Kosher salt & freshly cracked pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika 
  • 1/4 tsp cayenne, optional


Preheat oven to 400°F

On a small sheet pan, toss diced potatoes with the olive oil, a few large pinches of kosher salt, freshly cracked pepper, garlic powder, smoked paprika, and cayenne, if using. Toss well until potatoes are coated well then shake the pan to space the potatoes out a bit – they'll crisp up better if not crowded.

Roast potatoes for 25-30 minutes, flipping halfway through. Once done, set aside and keep warm.

Place a large skillet over medium heat, and add a splash of olive oil once hot. Add the chorizo and let sear for a few minutes before breaking up with a wooden spoon. When the chorizo is about halfway cooked, add the diced red onion and jalapeño. Continue to cook until chorizo is cooked all the way through and vegetables are soft.

If you'd like to add the whisked eggs right to this chorizo mixture, that's an easy one-pan way to do it, just keep your heat on low and consider adding some butter and definitely some salt & pepper – eggs need it! Otherwise, heat a separate skillet over medium heat and add the butter. Once melted, reduce heat to low and add whisked eggs. Using a silicone spatula or whisk, stir eggs consistently. Add a few pinches of kosher salt and some fresh cracked pepper to taste. The eggs are done when there are no more wet spots and they're just softly scrambled (ideally without any browning on them). Add the freshly grated cheddar cheese, a tiny splash of water to aid with steam production, and cover with a lid (or a plate). Turn off the heat and let sit for 3-4 minutes to let the cheese melt.    

To assemble burritos – layer scrambled egg, roasted potatoes, chorizo, your favorite salsa, and sour cream. Tuck the left and right sides of the tortilla toward the center and bring the side closest to you up toward the center. Roll away from you, doing one final tortilla tuck to secure your filling (demonstration in this Instagram Reel).

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our pasture raised pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, chorizo, fajita meat, country style ribs, spare ribs, and bacon!


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