Breakfast burritos are easy to make and a great way to start the day! This recipe features fresh Mexican chorizo which is uncooked — not Spanish chorizo, a smoked sausage. Scrambled eggs, cheese, salsa, cilantro and avocado complete the burrito. Yum! Want to make a vegetarian version? Soyrizo (or soy chorizo) would be a good substitute. Enjoy!
P.S. breakfast burritos are great outdoor food…I like to make them when we’re camping.
Breakfast Burritos with Chorizo and Eggs
-recipe from Bon Appétit Magazine
Yield: Makes 4
12 ounces good quality fresh Mexican chorizo sausages, casings removed
4 chopped green onions
6 large eggs
1 tablespoon olive oil
4 9- to 10-inch-diameter flour tortillas
2/3 cup (or more) grated Mexican four-cheese blend (3 to 4 ounces)
1/2 cup (or more) chopped fresh cilantro
1/2 cup purchased tomatillo salsa
1 avocado, halved, pitted, peeled, sliced
Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.
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