Breakfast Burrito
A warm flour tortilla stuffed with fluffy scrambled eggs, crisp chorizo, melty cheese, and creamy avocado, rolled tight and griddled until golden. A grab-and-go brunch favorite with big flavor.
Ingredients
- 8 ounces fresh mexican chorizo, casings removed
- 8 large eggs
- 2 tablespoons milk
- 1/4 teaspoon fine salt
- 1 tablespoon unsalted butter
- 4 large (10-inch) flour tortillas
- 1 cup shredded cheddar or monterey jack cheese
- 1 avocado, sliced
- 1 cup cooked and diced breakfast potatoes
- 1/2 cup salsa, plus more for serving
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat a large nonstick skillet over medium heat and cook the chorizo, breaking it into small crumbles with a spatula, for 6 to 8 minutes, until browned and cooked through to 160 degrees F.
- Transfer the chorizo to a paper towel-lined plate and wipe most of the fat out of the skillet, leaving a thin coating.
- In a bowl, whisk the 8 eggs with 2 tablespoons milk and 1/4 teaspoon salt until well blended.
- Melt 1 tablespoon butter in the same skillet over medium-low heat.
- Pour in the eggs and let them sit undisturbed for 20 seconds, then gently push the eggs from the edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath.
- Continue folding gently every 20 to 30 seconds for about 3 to 4 minutes, until the eggs are just set into soft, glossy curds with no runny liquid remaining; remove from heat immediately since they keep cooking off the heat.
- Warm the tortillas one at a time in a dry skillet or directly over a gas flame for about 15 seconds per side, until pliable and lightly speckled.
- Lay a warm tortilla flat and sprinkle 1/4 cup shredded cheese down the center.
- Top the cheese with a quarter of the scrambled eggs, cooked chorizo, breakfast potatoes, avocado slices, and 2 tablespoons salsa.
- Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling, tucking as you go.
- Wipe out the skillet and toast each burrito seam-side down over medium heat for 1 to 2 minutes per side, until golden and crisp.
- Slice in half on a diagonal and serve warm with extra salsa, cilantro, and lime wedges.
Why You'll Love This
- Packed with protein and easy to customize with whatever fillings you have on hand
- Freezes well - wrap tightly and reheat for a fast weekday breakfast
- Griddling the outside adds a crisp, toasted shell around the soft filling
Keep the scrambled eggs slightly underdone before assembling; they'll finish cooking from residual heat and while the burrito is toasted, so overcooking them early leads to rubbery eggs.
Don't overfill the tortilla or it will be impossible to roll tightly and will fall apart when sliced.
Nutrition
| Calories | 610 |
| Protein | 30 g |
| Fat | 38 g |
| Carbs | 36 g |
| Fiber | 5 g |
| Sodium | 1080 mg |
Estimated per serving
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