Potato Chorizo Healthy Breakfast Burrito

If you love breakfast, this savory Potato Chorizo Healthy Breakfast Burrito may be your kind of breakfast! Add a homemade salsa verde, and this is the breakfast burrito dreams are made of!!

One thing you will love about this recipe is that you can freeze these burritos! Freezer burritos are the perfect way to have a handy ready-made breakfast when you need it.

We love Mexican food in our house. Here are more delicious gluten free Mexican food recipes to try!

(*This post was sponsored by Idaho® Potatoes. I only work with brands I love. All opinions are my own.)

It's breakfast time on a typical school day, and the mad scramble begins! My kids run all around, picking up homework and making sure it all gets into their backpacks. Gym clothes are lost and found again, and last but not least, lunches are packed. Everyone seems to be running late.

My kids often need a healthy breakfast they can eat as they run out the door!

This is the reason I was so excited about creating this recipe for Idaho® Potatoes. I wanted a simple burrito recipe that I could freeze for mornings like this! Frozen breakfast burritos can be defrosted in just minutes!

Freezer Burritos are a Huge Timesaver!"

Freezer burritos are a growing trend as more and more families struggle to get a healthy breakfast pulled together on those busy mornings. All you have to do it take the frozen breakfast burritos out of the freezer and microwave them! You have a healthy breakfast in just minutes!

The star of these burritos is the Idaho® Potatoes Russets. These potatoes are a high starch potato, that makes them perfect for the crispy hash browns in this Mexican breakfast burrito recipe!

Russet potatoes pair so well with the spiciness of chorizo sausage. Chorizo sausage is a Spanish sausage that is made from Portuguese pork. Flavor comes from smoked paprika and dried smoked peppers. The Mexican version of chorizo tends to have Mexican peppers and spices.

Either type of chorizo will taste amazing with potatoes!

The first step to make this delicious breakfast is to chop up your Idaho® Potatoes and cook them with the chorizo. You want the potatoes to get a little crispy on the outsides.

Heat the oil in a large cast-iron pan. Add the potatoes and cook 10 minutes. Add in the chorizo and cook until the potatoes start to get crisp around the edges. If you plan to include eggs, make some scrambled eggs :-).

The next step is to make this yummy Salsa Verde to drizzle on top of your breakfast burritos!

How to make Roasted Homemade Salsa Verde:

Take five fresh tomatillos and remove the stem area. Bake these at 375 for 15 minutes. You could use raw tomatillos in this salsa verde recipe, but roasting the tomatillos first gives them a little caramelized sweetness that accents the flavors of this recipe.

Add scallions, cilantro, oil, garlic, and salt and pepper to a mini food processor.

Add the roasted tomatillos. Puree all ingredients.

Your salsa verde will look a bit chunky like this picture.

Are you ready to build some burritos?

Hint: For this recipe, I used gluten free tortillas by Rudy's. There are several brands of gluten free flour style tortillas out there. You need to heat the tortillas in a pan or microwave them to make them soft. If you don't do this, they will crack. (#glutenfreechallenges)

More Delicious Recipes with Idaho® Potatoes:

• Healthier Funeral Potatoes
• Sloppy Joe Mashed Potato Pie
• Mashed Potato Pies with Bacon Roses

Tools:

1. A cast iron skillet.
2. This mini Cuisinart is a food processor, and so much more.

Continue to Content

Recipe

Homemade Salsa Verde

Yield: 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A freezable breakfast burrito recipe with potato and chorizo. Topped with homemade roasted salsa verde.

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Ingredients

• 2 teaspoons lime juice
• 1 clove garlic
• 3 scallions, chopped
• jalapeno, as much as you like.
• 5 tomatillos
• 1 tablespoon olive oil
• salt and pepper to taste
• 3 tablespoons fresh cilantro

Instructions

1. Preheat oven or toaster oven to 375 degrees.
2. Remove the stem and core from the tomatillos.
3. Roast the tomatillos for 15 minutes until soft. Allow to cool.
4. Add all ingredients to a Cuisinart and blend well.

Notes

You can make this salsa in a Vitamix, blender, or food processor.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 33Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 51mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g

Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

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