Chorizo and Egg Breakfast Burrito

Tex-mex · 18 min · Pork · high-protein

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Ingredients

• 6 oz Mexican pork chorizo
• 6 Large eggs
• 4 Large flour tortillas (burrito size)
• 1 cup Shredded Monterey Jack cheese
• 1/2, diced Yellow onion
• 1 large, diced small Russet potato
• 2 tbsp Vegetable oil
• 1/2 tsp Kosher salt

Method

1. Heat oil in a large nonstick skillet over medium-high. Add diced potato and cook, stirring occasionally, until browned and tender, about 8 minutes.
2. Push potatoes aside, add chorizo and onion, and cook, breaking up the meat, until chorizo is fully cooked, about 5 minutes.
3. Beat the eggs with salt, pour into the skillet, and gently scramble over medium heat until just set, about 2 minutes.
4. Warm tortillas in a dry skillet or microwave for 15 seconds until pliable.
5. Divide the egg mixture among tortillas, top with cheese, fold in the sides, and roll into tight burritos.
6. Return burritos seam-side down to the skillet and toast 1 minute per side to seal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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