Chorizo Breakfast Burrito (Printable Version)
Hearty blend of chorizo, eggs, crispy potatoes, and cheeses wrapped in a soft tortilla for a flavorful start.
# Ingredients Required:
→ Meats
01 -
227 g beef chorizo
→ Oils and Fats
02 -
15 ml olive oil
→ Vegetables and Herbs
03 -
300 g frozen diced hash browns
04 -
15 g chopped green onion
05 -
15 g chopped fresh cilantro
→ Spices
06 -
0.5 g garlic powder
07 -
0.25 g onion powder
08 -
0.25 g smoked paprika
09 -
Salt and black pepper, to taste
→ Dairy and Eggs
10 -
6 large eggs
11 -
60 ml milk or dairy-free alternative
12 -
56 g shredded cheddar cheese
13 -
56 g shredded Monterey Jack cheese
→ Bakery
14 -
6 large burrito-size flour tortillas
→ Optional Toppings
15 -
Salsa
16 -
Avocado slices
17 -
Hot sauce
# Guide to Cooking:
01 -
In a large skillet over medium heat, cook the beef chorizo for 5 to 7 minutes, breaking it apart with a wooden spoon until fully cooked and slightly crisp. Remove from skillet and set aside.
02 -
Add olive oil to the same skillet, then stir in frozen diced hash browns. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until golden and crispy.
03 -
While potatoes cook, whisk together eggs and milk in a bowl. In a separate non-stick skillet over medium-low heat, cook eggs slowly until just set and fluffy, about 4 to 5 minutes.
04 -
Lay tortillas flat and evenly distribute scrambled eggs, chorizo, crispy potatoes, cheddar, Monterey Jack, green onion, and cilantro. Add salsa or avocado if desired.
05 -
Fold sides of each tortilla inward, then roll tightly into burritos. Optionally, place seam-side down on a heated skillet for 1 to 2 minutes per side to lightly crisp the exterior.
06 -
Serve immediately with preferred toppings or cool completely and wrap in foil or parchment paper for storage.
# Extra Suggestions:
01 -
Cook eggs slowly over lower heat to achieve a fluffy texture.