chorizo breakfast
Satisfaction in a morning meal can be greatly enhanced by the bold flavors and nutritional benefits of a Chorizo Breakfast Burrito. This dish is not only delicious but also versatile and easy to prepare.
Here are some key points to take into account:
Nutritional Value: Rich in protein from eggs and chorizo, it provides lasting energy.
Customization: Ingredients can be tailored to suit personal preferences, including vegetarian options.
Meal Prep: Ideal for batch cooking, it can be made in advance and stored.
Serving Suggestions: Pair with salsa or fresh fruit for a balanced meal.
Storage: Burritos can be refrigerated for up to three days or frozen for longer.
- 8 oz chorizo sausage raw or pre-cooked
- 6 large eggs
- 4 burrito-sized flour tortillas
- 1 cup shredded cheese cheddar or Monterey Jack
- Optional toppings: diced avocado salsa, sour cream, fresh herbs, bell peppers, spinach, black beans
In a skillet over medium heat, cook the chorizo until browned and cooked through. If using raw chorizo, break it up with a spatula as it cooks. Once done, remove the chorizo from the skillet and set it aside.
In a mixing bowl, whisk together the eggs and season with salt and pepper. In the same skillet, add a bit of butter or olive oil, then pour in the eggs. Scramble the eggs over medium heat until they are fluffy and fully cooked, about 3-5 minutes.
While the eggs are cooking, warm the flour tortillas in a separate pan or microwave until soft and pliable.
To assemble the burritos, place a portion of the egg mixture in the center of each tortilla, followed by the cooked chorizo and a generous sprinkle of shredded cheese. Add any optional toppings you desire.
Carefully fold in the sides of the tortilla and then roll it tightly from the bottom to enclose the filling. Repeat with the remaining tortillas.