This is a delicious, well-balanced breakfast that’s easy and great for “on the go”. I used my own fresh Mexican style chorizo that’s combination of lean ground beef, flavorful chiles, vinegar, onion, garlic, herbs and spices. The same flavor and texture without excess fat!
– You can make ahead the chorizo and potato the night before. So it is easy to prepare the burritos the next morning.
– You can also make these burritos, then wrap them up individually, and freeze for up to 3 months – such a timesaver in the morning! To use them, wrap burrito in wet paper towel and microwave for 3 minutes.
Cook potatoes in a salted boiling water, Drain and set aside. Cook chorizos, until it is browned. Transfer to a bowl and set aside. Sauté onions and potatoes until onions are translucent and potatoes are browned. Beat eggs in a medium bowl. Stir in chunky salsa and sprinkle with salt and pepper and scramble the eggs until set. Evenly divide filling between four warm and pliable tortillas. Roll up burrito-style. Crisp the burritos in a sprayed skillet and serve.
- 1/2 pound good quality Mexican chorizo (I used my own healthy version of chorizo)
- 1/2 small onion, diced
- 1/2 pound potatoes, peeled and diced
- 1 tablespoon butter or olive oil
- 4 large eggs
- 4 large eggs whites
- Salt & pepper
- 1 cup shredded pepper jack cheese
- 4 tortillas burrito size
- 1/4 cup chunky salsa (your choice of heat)
- 1 small avocado, sliced
- hot sauce, optional (I used chipotle flavor Tabasco hot sauce)
1- Cook potatoes in a salted boiling water until just tender about 5 minutes. Drain and set aside.
2- Spray a large skillet with cooking spray and heat over medium high heat. Cook chorizos, breaking it up, until it is browned, about 5 to 6 minutes. Transfer to a bowl and set aside.
3- Spray the same skillet with cooking spray, and reheat the skillet over a medium heat. Add onion and sauté until they become translucent about 5 minutes, add potatoes and cook until lightly browned about 3 minutes. Add chorizo meat into pan and mix well. Transfer to a bowl.
4- Beat eggs in a medium bowl. Stir in chunky salsa and sprinkle with salt and pepper.
5- Wipe out the same skillet. Put one tablespoon butter or olive oil in the skillet over medium heat and scramble the eggs until set. Remove from the heat and stir in cheese.
6- Warm tortillas on stovetop or in microwave wrap in a paper towel for 20-30 seconds until warm and flexible.
7- Evenly divide filling between four tortillas. Spread 1/4 of potato and chorizo mixture, 1/4 of eggs and couple of slices of avocado in the center of tortilla. Add a dash of hot sauce if you like a spicy kick. Roll up burrito-style.
8- Place burritos in a sprayed skillet over medium heat until outside of burritos starts to turn golden brown (1-2 minutes per side) and serve.
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