Ingredients for Mexican Breakfast Burritos
- Flour Tortillas
- 6 large eggs
- 1/4 cup milk
- 1 lb Yukon Gold potatoes, peeled and diced
- Chorizo Sausage
- 1 lb pork sausage, removed from casings
- Green Pepper
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- Cheddar Cheese
- Salt And Pepper
- Sour cream, for serving
- Hot sauce, for serving
- Salsa, for serving
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How to Make Mexican Breakfast Burritos
- Boil the diced potatoes in a large pot of salted water until tender (about 15-20 minutes). Drain and set aside.
- While potatoes boil, whisk together eggs and milk in a bowl.
- Heat a large skillet over medium heat. Pour in egg mixture and scramble until cooked through and fluffy. Remove from skillet and set aside.
- In the same skillet, brown the pork sausage, breaking it up with a spoon. Drain off excess grease.
- Add the chorizo to the skillet and cook until browned, breaking it up with a spoon. Drain off excess grease.
- Add the chopped bell pepper, onion, and jalapeño to the skillet. Sauté until the onions are translucent and softened (about 5-7 minutes).
- Stir in the cooked pork sausage and chorizo. Cook for another 2-3 minutes to heat through.
- Season the sausage mixture with salt and pepper to taste. Remove from heat.
- Warm tortillas in a microwave-safe container for 10-15 seconds, or until pliable. (Alternatively, warm them in a dry skillet over medium-low heat).
- Fill each tortilla with a portion of scrambled eggs, potatoes, sausage mixture, and cheese.
- Fold the tortilla in half, then fold the sides in to create an envelope shape.
- Wrap each burrito individually in foil.
- To serve immediately, heat burritos in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
- To freeze, wrap tightly in foil and freeze for up to 3 months. Reheat frozen burritos in the oven or microwave before serving.
- Serve with sour cream, hot sauce, and salsa.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
8g
Fat
81g
Carbs
13g
