Easy Way to Make Super Quick Breakfast Burrito with Chorizo, Egg, & Potatoes

Breakfast Burrito with Chorizo, Egg, & Potatoes Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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!

Here is the best “Breakfast Burrito with Chorizo, Egg, & Potatoes” recipe we have found until now. This will be smell and look delicious.

Ingredients of Breakfast Burrito with Chorizo, Egg, & Potatoes

1. Make ready 2 of large flour tortillas.
2. Prepare 3 teaspoons of avocado oil (or vegetable, coconut, etc).
3. Take 1/2 lb of Mexican cheese blend.
4. You need 1 lb of frozen diced potatoes or homemade diced potatoes.
5. Take 1 lb of ground chorizo (not links unless taking fresh chorizo out of lining links).
6. Make ready 6 of eggs.
7. It’s 2 teaspoons of chipotle seasoning.
8. Make ready 1 teaspoon of chili powder.
9. It’s to taste of Hot sauce.
10. Make ready to taste of Salt and pepper.

Add the onion and sauté until translucent.Add the two cloves of garlic, jalapeño, and pinch of salt and fresh pepper.One of my favorite, fast breakfast options is the egg & chorizo burrito.I won't speak to how healthy it may or may not be, but it tastes great, takes very little time to make (and can easily be made the night before) and transports extremely well.

Breakfast Burrito with Chorizo, Egg, & Potatoes step by step

1. 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..
2. 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..
3. 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..
4. Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked..
5. 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..
6. 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..
7. 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..
8. Optional - grill on a skillet!.
9. Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese..
10. Add side of potatoes, and enjoy!.

Cook until eggs are done and cheese is melted.Divide the egg mixture into two portions and fill tortillas.Heat the oil in a large skillet over medium heat.

All great elements of a breakfast food.Either way, these chorizo, potato, and egg breakfast burritos will be good as tacos, nachos, or just straight out of the skillet for a lower carb breakfast.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).Game plan: Make up a batch of Roasted Tomato Salsa before you begin.