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Recipe Thursday-Chorizo Breakfast Burritos

Posted on July 9th, 2015 | Posted in Breakfast and Brunch, Recipes

Breakfast Burrito (1 of 1)

Breakfast Burritos with chorizo sausage can add nice variety to your regular breakfast routine. You can prep all the filling ahead of time and simply crack the eggs and whisk and you are ready to go. Also, feel free to vary up the vegetables and meat. Another favorite combo of mine is bacon, sauteed onion, jalapeno and avocado.

Ingredients
Yield 6 Servings
8 large eggs (EGG011, 15DOZ, E.K.Martin)
1/4 cup half & half (HPH012, 12/1QT, Crowley)
1/2 teaspoon salt (991862, 50#)
1/8 teaspoon pepper (CQP064, GAL)
2 teaspoons vegetable oil (992065, 6/1GAL, Town & Country)
8 ounces chorizo sausage, sliced (HTF3568, 10#, Nick’s Sausages)
1 red onion, chopped fine (00683, 5#)
1 red bell pepper, chopped medium (00805, 5#)
1 jalapeno chile, seeded and minced (00814, 10#)
1 tablespoon unsalted butter (880030, 36/1#)
6 ounces cheddar cheese, shredded (1 1/2 cups) (774136, 4/5#, Golbon)
3 scallions, sliced thin (01013, 3CT)
6 8-inch flour tortillas (559357, 12DOZ, Abuelita)
sour cream (HPH050, 5#, Crowley)
fresh salsa (03741, 2/5#)

Method
Whisk together the eggs, half & half, salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium high heat until shimmering. Add the chorizo and cook until lightly browned, about 5 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.

Heat griddle or large pan to medium high and place each tortilla on it for 1 minute and flip halfway through. Distribute the eggs evenly among the tortillas and roll into burritos, by tucking the ends in and tightly rolling from one side. Slice the burritos in half and serve, passing the sour cream and salsa separately. Or alternatively leave the burritos whole, wrap tightly in foil and you have a to go breakfast!

Recipe from America’s Test Kitchen Cookbook

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