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Best Breakfast Burrito Recipe

Best Breakfast Burrito
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Instead of having your favorite breakfast ingredients separately on a plate, why not wrap them in a flour tortilla? This will make a delicious Tex-Mex style breakfast burrito, to start your day on a perfect note.

Ingredients

Scale
  • 1 peeled large baking potato, cut into ½-inch (1 1/4 cm) cubes
  • 1 teaspoon vegetable oil
  • 12 oz (340g) Mexican chorizo, no casings
  • 4 green onions (spring onions), green parts only (keep white parts for another use)
  • 6 large eggs
  • 1 tablespoon olive oil
  • 4 10-inch (25cm) flour tortillas
  • ⅔ cup (65g) Mexican melting cheese (maybe Monterey Jack or Chihuahua)
  • Handful chopped cilantro (fresh coriander)
  • ½ cup (125 ml) tomato salsa
  • 1 halved, sliced avocado
  • Salt and black pepper, to taste

Instructions

  1. Toss the potatoes with the vegetable oil and a pinch of salt.
  2. Cover with plastic wrap and microwave on high for 4 minutes.
  3. Remove the plastic wrap.
  4. If the potatoes aren’t tender, cover them again and cook for another minute.
  5. Put the potatoes in a nonstick pan and cook over a medium heat stirring occasionally until crisp and golden brown.
  6. Cook the chorizo in a skillet for 5 minutes, breaking it up with a wooden spoon.
  7. Add the green onions and cook for half a minute, stirring well.
  8. Transfer this mixture into a dish and set to one side.
  9. Clean out the skillet and add the olive oil.
  10. Whisk the eggs and grind in some salt and pepper.
  11. Add them to the skillet and cook, stirring with a wooden spoon, until scrambled softly.
  12. Transfer them into a bowl.
  13. Clean out the skillet and warm it over a moderate heat.
  14. Warm the tortillas in there for about 20 seconds.
  15. Now divide the chorizo, eggs, potato, cilantro, salsa and avocado between the tortillas.
  16. Roll each one into a burrito shape.
  17. Put the burritos into the wiped-out skillet and toast on side, pressing down gently.
  18. Flip them over and cook on the other side, pressing down gently.
  19. This makes them crisp on the top and bottom but still nice and soft on the sides.
  20. Serve immediately.

Notes

  • If you have leftover potatoes from last night’s dinner, you can use those!
  • Spice up the recipe as much or as little as you like by adding (or not!) jalapenos, serranos, hot sauce, etc, or serve those at the table.
  • Wrapped in foil, this makes a ‘not too messy’ breakfast on the go!

Find it online: https://victoriahaneveer.com/breakfast-burrito/