Ingredients for Chorizo And Egg Breakfast Burritos
- Chorizo Sausage
- Potato
- 2 large eggs, beaten
- Flour Tortillas
- Monterey Jack Cheese
- Salt And Pepper
- Salsa, to taste
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How to Make Chorizo And Egg Breakfast Burritos
- Dice the potato into ½-inch pieces. Boil in a small pan until tender (about 8-10 minutes, depending on size). Drain and set aside.
- While potatoes boil, remove casings from chorizo and cook over medium heat in a non-stick skillet until browned. Drain, reserving about 1 tablespoon of chorizo fat in the skillet.
- Add the cooked chorizo and potatoes to the skillet. Cook and stir for about 1 minute.
- Pour in the beaten eggs and stir to combine. Cook until eggs are almost set.
- Stir in the shredded cheese until melted and eggs are fully cooked.
- Season with salt and pepper to taste.
- Warm tortillas in the microwave for 30 seconds, or until soft and pliable.
- Divide the egg and chorizo mixture evenly between the two tortillas.
- Add salsa to taste.
- Roll up the burritos and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
17g
Fat
90g
Carbs
30g
