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Breakfast Burritos

Breakfast Burritos
  • Prep: 10 minutes
  • Cook: 25 minutes
  • Serves: 4-6
  • Yield: 4-6 burritos
One thing you will love about this recipe is that you can freeze these burritos! If you have busy mornings like we do, these freezer burritos are the perfect way to have a handy ready-made breakfast when you need it. Recipe by Sandi Gaertner. Adapted from Fearless Dining


For Homemade Salsa Verde:
  • 5 tomatillos
  • 2 teaspoons fresh lime juice
  • 1 clove Idaho garlic (Available at your local Farmers Market during season)
  • 3 scallions, chopped
  • 3 tablespoons fresh cilantro


For Potato Chorizo Filling:
  • 1 tablespoon avocado oil
  • 2 large Idaho® Russet Potatoes, diced
  • 3 links Idaho chorizo (equals about a cup of chopped chorizo), chopped
  • Salt and pepper to taste


Filling Options:
  • Flour tortillas- Idaho
  • Shredded cheese- Idaho
  • Sour cream-Idaho
  • Scallions-Idaho
  • Jalapeños- Idaho
  • Black beans- Idaho


  • For Homemade Salsa Verde

  • For Potato Chorizo Filling

  • Burrito Construction