Ok guys. So you know how I’m always saying I’m not a breakfast person? As in, toast and tea and I’m good to go? (Granted I’m starving an hour later and need lunch but hey, what can you do?). Well, I may have fudged the truth a little bit ????.
Just a little though. I’m really not a big breakfast person. However, when it comes to breakfast burritos, I’m so there. In fact, I’m so there I’ll eat them all day long. Oh it’s dinner time? You meant breakfast burrito time. EPIC Chorizo Breakfast Burrito time to be exact.
Mmm chorizo. Gotta do it friends. I’m also usually not a fan of pork ???????? OMG I know right? Everyone is usually appalled with me when I let that slip. I only do bacon extra crispy, and never as anything but straight up bacon. Ham? No not really. Salami though, you got me. Spicy pork sausage?? Seasoned and spicy in a flour tortilla with eggs and potatoes, drenched in cheese and pico de gallo, topped with the almighty avocado? ???????? Doooooneeee.
By the by, if you eat a Chorizo Breakfast Burrito you won’t be hungry for DAYS! It’s the best. You’re pretty much solid till dinner. They’re restaurant style enormous. You know when they serve you your burrito on a platter?
So this weekend, if you’re scrounging around looking for something to “break that fast”and the box of Biscuick just isn’t going to cut it, I promise you the Chorizo Breakfast Burrito will do the trick. Jam-packed with everything you could ever need in a meal, you’ll be eating these for dinner too!Print
- 2 yukon potatoes, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 teaspoon cumin
- 2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 6 eggs, beaten
- 1/3 cup milk
- 1 lb ground spicy pork chorizo
- Large flour tortillas
- Olive oil
- Pico de Gallo, Avocado slices, and grated cheddar cheese to garnish
- Combine potatoes, cumin, salt, pepper, and 1 tablespoon olive oil in a large mixing bowl. Stir to combine.
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium high heat. Add the potatoes, cook for 15 minutes, stirring frequently, and covering with a lid or foil between stirs.
- Add bell pepper and cook another 10 minutes, until potatoes and peppers are softened, stirring frequently. Remove to a bowl and set aside in a warm place.
- While potatoes are cooking, heat 2 teaspoons olive oil in another skillet over medium high heat. Add chorizo and cook about 10 minutes, until cooked through.
- Combine the beaten eggs and milk in a small bowl. Whisk to combine. In the same skillet that you cooked the potatoes in (alternatively you can use an egg pan), heat the pan over medium heat and pour in the eggs. Scramble 4-5 minutes until cooked to desired doneness.
- Assemble burrito: Heat a tortilla until warm (on the stove or in a microwave). Add potatoes, eggs, and chorizo. Top with cheese, pico de gallo, and avocado. Roll up and enjoy!