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Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, breakfast burrito with chorizo, egg, & potatoes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Breakfast Burrito with Chorizo, Egg, & Potatoes is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Breakfast Burrito with Chorizo, Egg, & Potatoes is something that I have loved my whole life. They’re fine and they look wonderful.
Breakfast burritos are a great way to start your weekend morning. They are filling and tasty and not too complicated to prepare. We love breakfast burritos with prepared with scrambled eggs and chorizo but they are also great prepared with breakfast sausage.
To get started with this recipe, we have to first prepare a few ingredients. You can have breakfast burrito with chorizo, egg, & potatoes using 10 ingredients and 10 steps. Here is how you cook it.
Ingredients of Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Make ready 2 large flour tortillas
- Prepare 3 teaspoons avocado oil (or vegetable, coconut, etc)
- Make ready 1/2 lb Mexican cheese blend
- Take 1 lb frozen diced potatoes or homemade diced potatoes
- Make ready 1 lb ground chorizo (not links unless taking fresh chorizo out of lining links)
- Make ready 6 eggs
- Prepare 2 teaspoons chipotle seasoning
- Get 1 teaspoon chili powder
- Make ready to taste Hot sauce
- Take to taste Salt and pepper
A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. 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. All great elements of a breakfast food.
This Is To Make Breakfast Burrito with Chorizo, Egg, & Potatoes:
- 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!
So, what separates a burrito from a breakfast burrito? I'll have to refer to our own Los Angeles correspondent Farley who claims that the morningtime version must have potato, egg, meat and cheese, all housed in a flour Meanwhile, add chorizo to a large skillet set over medium-high heat. Roll the burrito tightly by folding the. Enjoy this cheesy burrito that's made using eggs, sausage and potatoes - perfect for a Mexican meal. You may note in the ingredients list for this chorizo burrito that it calls for tortillas that have been heated.
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