Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, breakfast burrito with chorizo, egg, & potatoes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Breakfast Burrito with Chorizo, Egg, & Potatoes is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Breakfast Burrito with Chorizo, Egg, & Potatoes is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook breakfast burrito with chorizo, egg, & potatoes using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Make ready 2 large flour tortillas
- Take 3 teaspoons avocado oil (or vegetable, coconut, etc)
- Make ready 1/2 lb Mexican cheese blend
- Prepare 1 lb frozen diced potatoes or homemade diced potatoes
- Make ready 1 lb ground chorizo (not links unless taking fresh chorizo out of lining links)
- Prepare 6 eggs
- Prepare 2 teaspoons chipotle seasoning
- Get 1 teaspoon chili powder
- Get to taste Hot sauce
- Get to taste Salt and pepper
Instructions to make Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered.
- While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink.
- Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted.
- Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked.
- Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook.
- Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way.
- Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top.
- Optional - grill on a skillet!
- Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese.
- Add side of potatoes, and enjoy!
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