OAMC-Chorizo, Bacon, Egg Breakfast Burrito: A Weekday Morning Game-Changer

There are some meals that just stick with you, etched into your culinary memory like a favorite melody. For me, this Chorizo, Bacon, Egg Breakfast Burrito is one of those dishes. I remember one particularly chaotic weekday morning years ago, staring into my fridge, feeling the familiar pre-work rush. I needed something substantial, something that could be made ahead and still deliver a punch of flavor and comfort. Inspired by a clever OAMC (Once A Month Cooking) recipe I’d been dabbling with, I decided to marry the smoky, spicy notes of chorizo with crispy bacon and fluffy scrambled eggs, all wrapped up in a warm tortilla. The result wasn’t just a meal; it was a revelation, a little foil-wrapped packet of deliciousness that powered me through the day and became a staple in my freezer.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: 6 burritos
• Dietary Type: Adaptable

Ingredients

This recipe is built on robust flavors and satisfying textures, making it a truly fulfilling breakfast.

• For the Burritos:

  • 7 ounces stick chorizo sausage
  • 1 dozen eggs
  • 6 slices turkey bacon
  • 3 medium potatoes, peeled and cubed
  • 2 cups cheddar cheese (or 2 cups Mexican blend cheese)
  • 6 (10-inch) flour tortillas
  • Oil (for frying potatoes)

• For the Sauce:

  • 6 tablespoons mayonnaise
  • 3 tablespoons mustard
  • 1-2 teaspoons dill (fresh or dried)

Equipment Needed

To bring this breakfast burrito to life, you’ll need a few essential kitchen tools:

• Large skillet
• Medium skillet
• Whisk or fork
• Mixing bowls (various sizes)
• Spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Cookie sheets
• Wax paper or freezer paper (optional, for wrapping)
• Freezer tape (optional, for wrapping)
• Ziplock freezer bags

Instructions

The beauty of this recipe lies in its preparation, allowing you to have delicious burritos ready to grab and go.

1. Prepare the Potatoes: Begin by peeling and cubing the potatoes into small, bite-sized pieces. In a large skillet, heat a generous amount of oil over medium-high heat. Carefully add the cubed potatoes and fry them until they are golden brown and tender. This typically takes about 10-15 minutes, depending on the size of your cubes and the heat of your pan. Once cooked, remove the potatoes from the skillet and drain them on a plate lined with paper towels to absorb any excess oil. Set them aside.

2. Cook the Bacon: In a separate medium skillet, cook the turkey bacon over medium heat until it’s crispy. Once cooked, remove the bacon from the skillet, drain it on paper towels, and then crumble or chop it into small pieces. Set aside with the potatoes.

3. Render the Chorizo: Using the same skillet you used for the bacon (there’s no need to wash it, as the rendered fat will add flavor), add the stick chorizo sausage. Break it up with a spatula and cook over medium heat until it’s fully cooked and slightly browned, about 5-7 minutes. Drain off any excess grease, leaving a small amount in the pan for flavor. Set the cooked chorizo aside with the potatoes and bacon.

4. Scramble the Eggs: While the chorizo is cooking, crack the dozen eggs into a large mixing bowl. For a richer texture and flavor, you can season them with pepper and add a splash of milk, though this is optional. Whisk the eggs vigorously until the yolks and whites are well combined.

5. Cook the Scrambled Eggs: Pour the whisked eggs into the skillet (you can use the same one from the chorizo, after draining off excess grease). Cook over medium heat, stirring gently with a spatula, until the eggs are set but still slightly moist. Avoid overcooking them, as they will continue to cook slightly when mixed with the other ingredients.

6. Combine the Filling: In a large mixing bowl, add the cooked scrambled eggs, the fried potatoes, the crumbled bacon, and the cooked chorizo sausage. Mix all these ingredients thoroughly to ensure an even distribution of flavors and components.

7. Prepare the Sauce: In a small bowl, combine the mayonnaise, mustard, and dill. Stir well until all ingredients are fully incorporated and the sauce is smooth. Taste and adjust the amount of dill as desired.

8. Assemble the Burritos: Warm your flour tortillas slightly. You can do this by briefly heating them in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a few seconds (be careful not to burn them). This makes them more pliable and less likely to tear. Lay a warm tortilla flat. Spoon about 2 tablespoons of the filling mixture into the center of the tortilla. Add a desired amount of the prepared sauce over the filling. Sprinkle a generous amount of cheese over the sauce and filling.

9. Wrap the Burritos: To wrap, fold the sides of the tortilla inward over the filling, then fold the bottom edge up and roll tightly, enclosing all the ingredients. If you plan to freeze these, now is the time to wrap them individually. Wrap each tightly in wax paper or freezer paper and seal them securely, perhaps with freezer tape.

10. Flash Freeze: Arrange the wrapped burritos in a single layer on cookie sheets. Place the cookie sheets in the freezer for an hour or two to flash freeze them. This process prevents them from sticking together in one giant frozen mass.

11. Store for Later: Once the burritos are firmly frozen, transfer them into Ziplock freezer bags. Remove as much air as possible from the bags before sealing. Label the bags with the contents and date. You can then store them in the freezer and use as needed.

Expert Tips & Tricks

To elevate your breakfast burrito game, consider these chef-approved insights:

• Potato Prep: For an even crispier potato texture, consider par-boiling the cubed potatoes for about 5 minutes before frying. This ensures they cook through evenly and develop a lovely crunch on the outside.
• Chorizo Choice: If you can’t find stick chorizo, crumbled chorizo will work just as well. Just be sure to drain the rendered fat adequately.
• Egg Consistency: Aim for softly scrambled eggs. Overcooked, dry eggs will make the burrito less enjoyable. A touch of cream or milk when whisking can add extra richness.
• Tortilla Warmth: Don’t skip warming the tortillas! A cold, stiff tortilla is a recipe for tearing. A quick spin in a dry skillet or a few seconds over a low flame is all it takes.
• Cheese Melt: For an extra gooey factor, consider adding some of the cheese to the scrambled eggs during the last minute of cooking. This pre-melts it slightly and ensures a more integrated cheesy experience within the burrito.
• Sauce Balance: The mayo-mustard-dill sauce is a classic for a reason, providing a tangy counterpoint to the rich fillings. Taste and adjust the mustard and dill to your preference. A pinch of black pepper in the sauce is also a welcome addition.
• Freezing Technique: The flash freezing step is crucial for individually frozen burritos. If you skip this, you’ll end up with a solid block of burritos that’s hard to separate.

Serving & Storage Suggestions

These burritos are designed for convenience and can be enjoyed straight from the freezer. To reheat:

• Microwave: Remove the burrito from its packaging. Wrap it in a damp paper towel and microwave on medium power for 1-2 minutes, or until heated through.
• Oven/Toaster Oven: For a crispier exterior, remove the burrito from its packaging and wrap it loosely in aluminum foil. Bake in a preheated oven or toaster oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can unfold the foil for the last few minutes of baking to crisp up the tortilla.

These burritos will stay fresh in the freezer for up to 3 months when properly stored in airtight freezer bags.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	436.5 kcal	22%
Total Fat	24.2 g	31%
Saturated Fat	9.3 g	47%
Cholesterol	228.7 mg	76%
Sodium	832.3 mg	36%
Total Carbohydrate	33.9 g	12%
Dietary Fiber	2.6 g	9%
Sugars	2.4 g	5%
Protein	20 g	40%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is fantastic as is, feel free to explore these variations:

• Vegetarian Option: Omit the bacon and chorizo. Instead, sauté some black beans or cubed sweet potatoes with your favorite spices like cumin, chili powder, and smoked paprika for a flavorful vegetarian filling.
• Spicier Kick: Add a pinch of red pepper flakes to the chorizo while cooking, or include some finely diced jalapeños in the egg scramble.
• Different Cheeses: Experiment with Monterey Jack, Pepper Jack, or even a sharp white cheddar for a different cheesy profile.
• Herbs in Sauce: For added freshness, try adding finely chopped chives or parsley to the sauce along with or instead of dill.
• Gluten-Free: Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.

FAQs

Q: Can I make the filling without cooking the components separately?
A: While it’s possible to cook everything together, cooking the potatoes, bacon, chorizo, and eggs separately allows each ingredient to achieve its optimal texture and flavor before being combined.

Q: My tortillas are tearing when I wrap them. What am I doing wrong?
A: Ensure your tortillas are adequately warmed. Overcrowding the filling can also lead to tearing. Try to keep the filling towards the center and don’t overstuff.

Q: How long can I store these burritos in the freezer?
A: When stored properly in airtight freezer bags, these burritos can be kept in the freezer for up to 3 months.

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Q: What can I serve with these breakfast burritos?
A: They are a complete meal on their own, but a side of fresh salsa, avocado slices, or a dollop of sour cream or Greek yogurt can be a delicious accompaniment.

Final Thoughts

This Chorizo, Bacon, Egg Breakfast Burrito is more than just a meal; it’s a testament to the power of smart preparation and bold flavors. It’s the kind of recipe that simplifies busy mornings without sacrificing taste or satisfaction. Whether you’re a seasoned OAMC enthusiast or just looking for a way to reclaim your mornings, I encourage you to give this a try. The reward of a perfectly executed, flavor-packed breakfast burrito waiting for you in the freezer is truly unparalleled. Enjoy every delicious, foil-wrapped bite!