This breakfast burrito recipe is packed with flavor and perfect for breakfast on-the-go! Also makes great freezer breakfasts to make on Meal Prep days!
1cupshredded cheddar cheese or Mexican cheese blend
4soft tortillas
2small avocados, peeled, pitted, and diced
1cupsalsa
sour cream, chopped cilantro (optional)
Instructions
In a large skillet at medium-high heat, add the olive oil. Once the oil is heated up after about one minute, add the onions and garlic, and sauté for 1 to 2 minutes, just until they are soft and fragrant.
Add the diced potatoes and sauté for 5 to 7 minutes, stirring regularly, until the potatoes are cooked through and soft.
Add the chorizo and cook for 5 to 7 minutes, stirring regularly, until the meat is cooked through. If necessary, drain any excess fat, then return the skillet to the stove.
Gently nudge the meat and potatoes mixture to the sides to create a well in the center of the skillet. Slowly pour in the beaten eggs and immediately start to stir in a circular motion with a wooden spoon or heatproof silicone spatula to create scrambled eggs.
Once the eggs are scrambled, gently fold into the chorizo and vegetables mixture until all of the ingredients are well combined.
In a microwave, heat up the tortillas for 20 to 30 seconds. Remove from the microwave and place about 3 tablespoons of the cooked chorizo mixture into the center of each tortilla. Be sure to leave enough room around the edges to wrap up the burrito. Sprinkle cheese over the chorizo mixture, then top with salsa, avocado, and chopped cilantro, if using.
Fold over the top of one burrito, then the bottom. Then bring in one side and wrap in the remaining side. Use a toothpick to hold the burrito in place while you repeat with the remaining ingredients to create 3 more burritos.
Notes
Before you start this recipe: If your Mexican chorizo comes in a casing, slice it in half and remove the casing. Place the ground meat into a bowl and set aside.Store: Wrap each burrito tightly and completely with aluminum foil, then store in the refrigerator for up to 3 days.To freeze: Wrap each burrito tightly with aluminum foil. Place into freezer-friendly resealable plastic bags or place in airtight freezer-friendly containers. Freeze for up to two months.