1/1 Photo of Chorizo and Egg Breakfast Burritos - OAMC
Chorizo is a Mexican sausage. It's high in fat but it's very flavorful so you don't need much of it. If you can't find it, substitute bulk pork sausage and add 1 t. taco seasoning. It won't be as good, but you'll still have a filling breakfast. If your family is larger, you may want to double this recipe but you'll need a very large skillet. Bonus - these burritos were a huge hit at an early morning tailgate party - we kept them warm in a pan sitting over some simmering water.
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- 1Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
- 2Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
- 3Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
- 4Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
- 5Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
- 6To reheat - microwave 2 minutes at 50% power.
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Nutritional Facts for Chorizo and Egg Breakfast Burritos - OAMC
Serving Size: 1 (147 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 356.9
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 6.7 g
- Cholesterol 245.1 mg
- Sodium 820.0 mg
- Total Carbohydrate 30.4 g
- Dietary Fiber 1.8 g
- Sugars 2.0 g
- Protein 17.4 g