By Brittanie Peterson
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chorizo, breaking it apart with a spatula, and cook until browned and cooked through, about 5-7 minutes.
In the same pan, add the diced and previously fried potato, stirring to combine with the chorizo. Cook for an additional 3 minutes until the potatoes are heated through and begin to absorb the chorizo flavors.
In a medium bowl, beat the 4 large eggs and season with salt and pepper to taste.
Push the chorizo and potato mixture to one side of the pan and pour the beaten eggs into the other side. Allow the eggs to set slightly, then gently scramble them, mixing them with the chorizo and potato mixture until fully cooked, about 3-5 minutes.
Warm the flour tortillas in a dry pan over medium heat or in the microwave for about 30 seconds, until they're soft and pliable.
Place the tortillas on a flat surface. Divide the chorizo and egg mixture evenly between them, placing it in the center of each tortilla.
Sprinkle the shredded cheddar cheese evenly over the filling on both tortillas.
Add 2 tablespoons of salsa on top of each filling. Fold the sides of the tortilla over the filling and then roll it up tightly into a burrito.
Heat a pan over medium heat and place the burritos seam-side down in the pan. Cook for 1-2 minutes on each side until the tortillas are golden and slightly crispy.
Serve the burritos warm with additional salsa on the side if desired.
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This Breakfast Mexican Burrito recipe is ready in 25 minutes and features large eggs, Mexican chorizo, medium potato, diced and fried and other delicious ingredients. Contains 650 calories total.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chorizo, breaking it apart with a spatula, and cook until browned and cooked through, about 5-7 minutes.
In the same pan, add the diced and previously fried potato, stirring to combine with the chorizo. Cook for an additional 3 minutes until the potatoes are heated through and begin to absorb the chorizo flavors.
In a medium bowl, beat the 4 large eggs and season with salt and pepper to taste.
Push the chorizo and potato mixture to one side of the pan and pour the beaten eggs into the other side. Allow the eggs to set slightly, then gently scramble them, mixing them with the chorizo and potato mixture until fully cooked, about 3-5 minutes.
Warm the flour tortillas in a dry pan over medium heat or in the microwave for about 30 seconds, until they're soft and pliable.
Place the tortillas on a flat surface. Divide the chorizo and egg mixture evenly between them, placing it in the center of each tortilla.
Sprinkle the shredded cheddar cheese evenly over the filling on both tortillas.
Add 2 tablespoons of salsa on top of each filling. Fold the sides of the tortilla over the filling and then roll it up tightly into a burrito.
Heat a pan over medium heat and place the burritos seam-side down in the pan. Cook for 1-2 minutes on each side until the tortillas are golden and slightly crispy.
Serve the burritos warm with additional salsa on the side if desired.
Calories per Serving: 650
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