This Breakfast Burrito with Chorizo, Egg, & Potatoes { has been the favourite prescription on simple Recipe for over 39 years. Hundred of people make it every time. Why? A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure! [Photographs: Daniel Gritzer] Take a basic bean-and-cheese burrito, then turn it into breakfast. That's the basic thinking behind this flour-tortilla torpedo stuffed with scrambled eggs, melted Pepper Jack cheese, creamy refried beans, guacamole, crema (or sour cream), chorizo, and more.
Delicious, quick to make and stuffed with chorizo, mushrooms and egg. Perfect as a brunch, lunch or dinner option! Folks, forget about heading out to have brunch at a fast food restaurant this weekend. You can cook Breakfast Burrito with Chorizo, Egg, & Potatoes using 10 ingredients and 10 steps. Here is how you achieve that.
Material of Breakfast Burrito with Chorizo, Egg, & Potatoes
- Prepare 2 of large flour tortillas.
- It's 3 teaspoons of avocado oil (or vegetable, coconut, etc).
- You need 1/2 lb of Mexican cheese blend.
- It's 1 lb of frozen diced potatoes or homemade diced potatoes.
- You need 1 lb of ground chorizo (not links unless taking fresh chorizo out of lining links).
- Prepare 6 of eggs.
- It's 2 teaspoons of chipotle seasoning.
- Prepare 1 teaspoon of chili powder.
- You need to taste of Hot sauce.
- Prepare to taste of Salt and pepper.
Why not have THESE amazing chorizo and egg breakfast burritos as a MUCH healthier option instead? Breakfast Burritos with Chorizo and Eggs Recipe. The breakfast burrito becomes extra-hearty via roasted potatoes, crumbled Mexican chorizo, soft-scrambled eggs, and cheese. Optional hearty add-ons: ripe avocado slices and a drizzle of crema (Mexican sour cream).
Breakfast Burrito with Chorizo, Egg, & Potatoes instructions
- Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered..
- While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink..
- Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted..
- Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked..
- Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook..
- Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way..
- Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top..
- Optional - grill on a skillet!.
- Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese..
- Add side of potatoes, and enjoy!.
Game plan: Make up a batch of Roasted Tomato Salsa before you begin. Fulfilling the egg, cheese, meat, and carb foursome that's guaranteed to deliver a hearty morning meal, these breakfast burritos were created with busy weekday mornings in mind. Fulfilling the egg, cheese, meat, and carb foursome that's. Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand.
So for the rest of me apologize if there is a step by step that is wrong. Hopefully that is what I gave regarding Breakfast Burrito with Chorizo, Egg, & Potatoes {.If you have trouble choosing what menu to serve for friends can directly visit the website elcircodelasmoscas{
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