Description
A delicious and hearty breakfast burrito filled with spicy chorizo, eggs, and sautéed vegetables, perfect for a flavor explosion.
Ingredients
Scale
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon black pepper
- 1 pound spicy chorizo sausage
- 4 cups diced russet potatoes (1/4-inch pieces)
- 1/2 cup diced green bell pepper
- 1/4 cup milk
- 6 large or 8 medium eggs
- 6 large flour tortillas (burrito size)
- 2 teaspoons salt, split into two portions
- 2 tablespoons butter
- 1/2 cup chopped red bell pepper
- 3 cups shredded Colby Jack or similar cheese
Instructions
- Set a big skillet over medium to high heat, toss in chorizo, and cook it for about 10-12 minutes while crumbling it into smaller bits. Take it out and put it on a plate once browned.
- In the same skillet, pour in the olive oil and add diced potatoes, green peppers, red peppers, and onions. Stir occasionally for 15-20 minutes, or until the potatoes soften. Sprinkle 1 teaspoon of salt and the black pepper. Set veggies aside once done.
- Crack the eggs into a bowl, pour in the milk, and whisk until smooth. Wipe the skillet clean using a paper towel and melt butter in it over medium-low heat. Gently stir the eggs using a spatula until they’re fully scrambled. Add the rest of the salt and turn off the heat.
- Wrap tortillas in damp paper towels and microwave for about 15-30 seconds so they soften and are easier to handle.
- Lay the tortillas flat, divide the chorizo, veggies, scrambled eggs, and shredded cheese evenly on top. Fold the sides inward, then roll each burrito tightly, keeping the fillings in.
- Heat up your skillet again over medium-high heat with a drizzle of olive oil. Place your burritos in the skillet, and fry each side for 1-2 minutes until gently crisped.
- Pop them on a plate, and serve them while they’re warm with either salsa or Pico de Gallo on the side.
Notes
- Feel free to add other vegetables or toppings according to your taste.
- Chorizo can be replaced with another type of sausage for a milder flavor.
- These burritos can be made ahead and frozen for quick breakfasts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 2g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 250mg