Breakfast Burritos: Eggs, Potatoes & Chorizo
Shared with me by: Jay C (friend)
For a healthier version, use ground turkey chorizo.
Ingredients
- 6 Yukon gold potatoes, diced very small
- 1/2 c. chopped onion
- olive oil
- Mexican chorizo pork sausage, casing removed (about 1 cup) - See Notes
- 8-10 eggs, whisked and blended
- Queso Fresco cheese (Mexican), crumbled or shredded
- Salsa
- 10-12 regular size flour tortillas
- Sriracha or salsa, for serving
Instructions
Fry potatoes and onions, in a little olive oil until lightly browned and soft. Transfer to a large bowl.
Add chorizo sausage to the fry pan and cook for about 5 minutes. Transfer sausage to a plate lined with paper towel to drain any excess fat. Wipe out fry pan. Add chorizo to the bowl with the potatoes.
Add a little butter or margarine to the fry pan and add the eggs; scramble until egg is cooked through. Add the eggs to the bowl with the potatoes and chorizo. Mix all together to a the filling for the burritos.
If serving the burritos right away, wrap tortillas in foil. Heat oven to 350 degrees to warm (about 5 minutes). Or heat in microwave a few seconds to warm.
To serve, place a little of the potato, chorizo and egg mixture onto a warm tortilla.
Top with a little Queso Fresco cheese and salsa. Roll up and enjoy.
Drizzle a little salsa or sriracha on top if desired. The chorizo is pretty spicy, so you may not want the extra heat of the sriracha. Personal preference.
Will make about 10-12 burritos. If you have leftover filling, just heat and eat topped with a little salsa and cheese. Just as good without wrapped in tortilla.
NOTE: I also like to use a 1 lb. tube of Jennie-O Chorizo Turkey Sausage for a healthier version.
FREEZER INSTRUCTIONS:. You can make and assemble ahead, but don’t preheat tortillas. Assemble, wrap each burrito well in Saran Wrap and freeze them all in a Ziplock freezer bag. To eat, thaw in refrigerator overnight and heat in microwave.