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Breakfast Burritos with Green Salsa

Seattle Dad

"These burritos are great for a weekend brunch before heading to the farmer's market."
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45 m servings 1021 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1021 kcal
  • 51%
  • Fat:
  • 55.2 g
  • 85%
  • Carbs:
  • 96.4g
  • 31%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
  3. Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
  4. Wrap the tortillas with aluminum foil and place in the warm oven.
  5. Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
  6. Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 22
  1. 31 Ratings

Most helpful positive review

Wow - were these ever good! I LOVE chorizo sausage plus given these weren't your typical run of the mill breakfast burritos I had to give these a try. I was definitely not disappointed. I adde...

Most helpful critical review

do not used sour cream

Most helpful
Most positive
Least positive

Wow - were these ever good! I LOVE chorizo sausage plus given these weren't your typical run of the mill breakfast burritos I had to give these a try. I was definitely not disappointed. I adde...

These are delicious! My mother started making these when we lived in New Mexico and we still make them here in Maryland! Instead of using sausage my mom uses bacon, and i use scrapple. Either wa...

Loved these! I used 4 blend Mexican cheese instead of cream cheese and thought it was wonderful!

This was delicious! I made several changes. I used only 5-6 potatoes and increased the eggs to 8. I also used red salsa instead of green. The recipe made about 7 burritos. We'll definitely ...

This was great, Seattle Dad! I used 4 good sized organic red potatoes, ground california chili pepper (you get the full flavor of the chili powder without a ton of heat), 3 full eggs and 4 egg w...

These burritos are delicious! For those of you complaining about the calorie content, just simply don't make them I don't know why you have to make such a big deal over a recipe! Thanks Seattle ...

I skipped the potatoes to reduce the carbs. Great remedy for a late night out. For more heat pass the hot sauce. I substituted flour tortillas and covered in a cheesy sauce.

The original recipe as written definitely has a high fat and calorie content, but being both more health conscious AND a lover of Mexican/New Mexican food, I used it as a starting point and twea...

These are yummy. Never tried it with cream cheese before! In the past, we've made these when camping and used pepper jack cheese instead. Garden fresh diced tomatoes are great in these, too! If...