Why You’ll Love these Smoky Chipotle Breakfast Burritos
Mornings deserve a kickstart that packs a punch, and these smoky chipotle breakfast burritos deliver exactly that.
I’m obsessed with how the creamy, spicy chipotle mayo transforms ordinary scrambled eggs into something extraordinary. The diced potatoes with onion provide that hearty foundation we all crave before facing the day.
What makes these burritos special? It’s the perfect balance—smoky heat from the chipotle chilies, fluffy eggs, and crispy potatoes, all wrapped in a warm tortilla.
Ready in minutes, customizable to your spice preference, and portable for busy mornings. Who doesn’t want restaurant-quality breakfast without leaving home?
What Ingredients are in Smoky Chipotle Breakfast Burritos?
Creating these smoky chipotle breakfast burritos couldn’t be easier, especially when you have the right ingredients on hand. The combination of creamy heat from the chipotle mayo, hearty potatoes, and fluffy eggs creates that perfect morning flavor profile that will have you looking forward to breakfast time.
I’m always amazed at how just a few simple ingredients can come together to create something that tastes like it came from your favorite brunch spot.
- 20 ounces Simply Potatoes Diced Potatoes with Onion
- 10 eggs
- 3/4 cup mayonnaise
- 2 tablespoons chipotle chiles in adobo, finely chopped
- 6 flour tortillas
- Salt and pepper to taste
When shopping for these ingredients, quality really does make a difference. For the chipotle chiles in adobo, you’ll typically find them in small cans in the international aisle—just remember you only need a couple tablespoons, so you can refrigerate the rest for future recipes.
The Simply Potatoes save significant prep time, but you could certainly dice your own potatoes and onions if you prefer. And don’t skimp on the eggs—fresher eggs make fluffier scrambles.
Want to customize? You could easily add cheese, avocado, or crispy bacon to take these burritos to the next level. Just adjust your wrapping technique to accommodate the extra fillings.
How to Make these Smoky Chipotle Breakfast Burritos
Making these smoky chipotle breakfast burritos is a straightforward process that delivers maximum flavor with minimal fuss. Start by cooking the 20 ounces of Simply Potatoes Diced Potatoes with Onion according to the package directions—typically this means heating them in a skillet until they’re golden brown and crispy on the edges.
While those potatoes are cooking away (and filling your kitchen with that irresistible potato aroma), prepare your chipotle mayo by combining 3/4 cup mayonnaise with 2 tablespoons of finely chopped chipotle chiles in adobo in a small bowl. This spicy-creamy spread is what gives these burritos their signature smoky kick.
Now for the eggs—arguably the most important part of any breakfast burrito. Heat a non-stick pan over medium-low heat (too high and you’ll end up with tough eggs, trust me). Crack and whisk 10 eggs in a bowl until well combined, then pour them into your heated pan.
The key to perfectly scrambled eggs is patience; let them set for about a minute, then gently lift the edges with a spatula, allowing the uncooked egg to flow underneath. Continue this process until the eggs are just set but still look slightly moist—they’ll continue cooking a bit from residual heat. Season with salt and pepper to taste, then transfer to a bowl.
Assembly time is where it all comes together. Lay out your 6 flour tortillas and spread a generous layer of that smoky chipotle mayo on each one. Divide the fluffy scrambled eggs and crispy potatoes evenly among the tortillas.
To wrap them properly, fold in the sides, then roll from the bottom up, tucking in the filling as you go. The result? A perfectly portable breakfast packed with smoky flavor that’ll keep you satisfied until lunch.
And if you’re not serving them right away, you can wrap them in foil to keep warm or refrigerate them for a quick reheat the next morning.
Smoky Chipotle Breakfast Burritos Substitutions and Variations
These burritos are wonderfully adaptable—I’ve never met a breakfast burrito that couldn’t be customized to personal taste or whatever’s hiding in your fridge.
Swap the Simply Potatoes for leftover roasted sweet potatoes or hash browns. Not a mayo fan? Greek yogurt makes a tangy, lighter base for the chipotle sauce.
Vegetarians can add black beans and skip the eggs for tofu scramble. My carnivorous side loves adding crispy bacon, chorizo, or leftover steak from last night’s dinner.
And cheese, oh the possibilities—pepper jack for extra heat, cotija for authenticity, or plain cheddar for the kids.
What to Serve with Smoky Chipotle Breakfast Burritos
With these smoky chipotle breakfast burritos in hand, you’ll want thoughtful accompaniments that complement rather than compete with their bold flavors.
I love serving mine with a simple side of fresh fruit—berries or citrus segments provide a sweet-tart contrast to the smoky heat.
A light avocado salad dressed with lime juice works beautifully too, adding creamy richness.
For drinks, consider horchata or a cooling cucumber agua fresca to balance the spice.
Sometimes I’ll offer a small bowl of crema or sour cream on the side for guests who might find the chipotle kick too intense.
Nothing too heavy, just little touches that enhance the star of the show.
Final Thoughts
As my family has come to discover, a smoky chipotle breakfast burrito has the power to transform an ordinary morning into something memorable.
The combination of perfectly scrambled eggs, crispy potatoes with onions, and that kick of chipotle mayo creates something greater than the sum of its parts.
I’ve found that meal prep works wonderfully here—make a batch on Sunday, wrap individually, and reheat throughout the week.
Who doesn’t love a grab-and-go breakfast with actual flavor?
Trust me on this one: once you’ve experienced the smoky, creamy goodness of these burritos, plain toast might never satisfy again.
Smoky Chipotle Breakfast Burritos
Ingredients
Equipment
Method
- Cook the diced potatoes with onion according to package directions until golden brown and crispy on the edges.
- While potatoes are cooking, prepare the chipotle mayo by combining mayonnaise with finely chopped chipotle chiles in adobo in a small bowl. Mix well.
- Heat a non-stick pan over medium-low heat. Crack and whisk eggs in a bowl until well combined.
- Pour the whisked eggs into the heated pan. Let them set for about a minute, then gently lift the edges with a spatula, allowing uncooked egg to flow underneath.
- Continue this process until the eggs are just set but still slightly moist. Season with salt and pepper to taste.
- Lay out the flour tortillas and spread a generous layer of chipotle mayo on each one.
- Divide the scrambled eggs and crispy potatoes evenly among the tortillas.
- To wrap each burrito, fold in the sides, then roll from the bottom up, tucking in the filling as you go.
