Step 1 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Preheat oven to 350°F.
Step 2 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Line a large baking sheet with parchment paper.
Step 3 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Finely mince the cilantro and set aside. Finely dice the peppers and onion.
Step 4 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Set a large skillet over medium-high heat and add the chorizo. Cook, breaking it up with a rubber spatula, until the chorizo begins to sizzle and render some fat, 2-3 minutes.
Step 5 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Add the peppers, onion, and hash brown potatoes to the skillet along with the cumin, coriander, and salt and pepper, to taste.
Step 6 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Cook the chorizo, potatoes, and vegetables, continuing to break up the chorizo with a rubber spatula, until the vegetables are softened and the chorizo and potatoes are browned, 8-10 minutes.
Step 7 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Crack the eggs into a large mixing bowl and beat until smooth. Set aside.
Step 8 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Transfer the chorizo mixture to a large mixing bowl. Set aside
Step 9 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Return the skillet to the stove top and turn the heat to medium-low. Add the olive oil.
Step 10 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper, to taste.
Step 11 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Remove the skillet from the heat. Divide an equal amount of the eggs and chorizo mixture onto the center of each flour tortilla. Sprinkle an even amount of cheese and minced cilantro onto each burrito.
Step 12 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Using clean hands, tightly roll each burrito, tucking in the sides to ensure the filling does not fall out. Place the burritos seam-side down on the baking sheet.
Step 13 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Bake the burritos on middle rack of oven until heated through, 9-12 minutes.
Step 14 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Check to see that burritos are done. Remove from oven or add time as needed.
Step 15 of 15
Sheet Pan Chorizo and Potato Breakfast Burritos
Serve immediately with salsa and sour cream, if desired. Leftover burritos may be stored in the refrigerator for up to three days, or wrapped in plastic wrap or foil and frozen for two months.