America's Test Kitchen Breakfast Burritos

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together the eggs, half and half, salt, and pepper.
  • Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
  • Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
  • Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
  • Transfer the chorizo mixture to a medium bowl and cover to keep warm.
  • Wipe the skillet clean and return to the heat.
  • Melt the butter in the skillet, swirling to coat the pan.
  • Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
  • Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
  • Fold in the chorizo mixture.
  • Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
  • Distribute the eggs evenly among the tortillas and roll into burritos.
  • Slice the burritos in half and serve, passing the sour cream and salsa separately.
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