CHORIZO BREAKFAST BURRITOS
A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!
Provided by BARB75
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
- Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
- Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g
CHORIZO-POTATO BREAKFAST BURRITOS
This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
- Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.
CHORIZO AND EGG BURRITOS
Make and share this Chorizo and Egg Burritos recipe from Food.com.
Provided by Steve_G
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
- add 6 to 8 beaten eggs after everything is nice and brown.
- Keep'em moving until cooked.
- Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
- Serve with more sour cream and hot sauce.
CHORIZO BREAKFAST BURRITO
Steps:
- Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.
- Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.
CHORIZO AND EGG BREAKFAST BURRITOS - OAMC
Chorizo is a Mexican sausage. It's high in fat but it's very flavorful so you don't need much of it. If you can't find it, substitute bulk pork sausage and add 1 t. taco seasoning. It won't be as good, but you'll still have a filling breakfast. If your family is larger, you may want to double this recipe but you'll need a very large skillet. Bonus - these burritos were a huge hit at an early morning tailgate party - we kept them warm in a pan sitting over some simmering water.
Provided by CookinDiva
Categories Breakfast
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
- Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
- Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
- Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
- Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
- To reheat - microwave 2 minutes at 50% power.
Nutrition Facts : Calories 356.9, Fat 17.8, SaturatedFat 6.7, Cholesterol 245.1, Sodium 820, Carbohydrate 30.5, Fiber 1.9, Sugar 2.1, Protein 17.5
CHORIZO AND EGG BREAKFAST BURRITOS
This was taught to me by a Mexican-American friend of mine in Texas. She always made homemade tortillas. I'm not that ambitious but the results are still good.
Provided by Vicki in CT
Categories Breakfast
Time 12m
Yield 2 burritos, 2 serving(s)
Number Of Ingredients 7
Steps:
- In small pan boil potatoes until soft. Time depends on the size of the dice. Drain and set aside.
- Meanwhile, remove casings from chorizo. Cook over medium heat in a non stick skillet until browned. Drain. But do not wipe out skillet. You want a small amount of the fat to remain.
- Add cooked sausage back into pan. Stir in potatoes. Cook and stir for about one minute.
- Pour in beaten eggs. Stir. When eggs are almost done add cheese. Stir well. Cook until eggs are done and cheese is melted. Salt and pepper to taste.
- Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
- Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.
Nutrition Facts : Calories 971.4, Fat 46.7, SaturatedFat 18.1, Cholesterol 392.3, Sodium 1692.8, Carbohydrate 92.6, Fiber 7.6, Sugar 4.3, Protein 43.2
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- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chorizo; cook, breaking up meat with a wooden spoon, until fat has rendered, about 2 minutes. Add onion; cook, stirring often, until chorizo is cooked, about 2 minutes. Stir in beans, chopped jalapeño, and chopped cilantro; remove from heat. Transfer mixture to a bowl; season with salt and black pepper to taste. Wipe skillet clean.
- Whisk together eggs and a pinch of salt in a medium bowl until thoroughly combined. Heat remaining 1 tablespoon oil over medium. Add eggs; cook, gently stirring with a rubber spatula, until just scrambled, 1 to 2 minutes. Remove from heat. Transfer eggs to a bowl; cover with aluminum foil to keep warm. Wipe skillet clean.
- Off heat, sprinkle 1/2 cup cheese in a 7-inch circle in skillet. Heat over medium-high until cheese is sizzling and almost completely melted, 30 seconds to 1 minute and 30 seconds. Place 1 tortilla on cheese, pressing gently to spread cheese to edges of tortilla. Cook, pressing down on center of tortilla with a spatula, until cheese is nearly crisp and light golden brown, 1 to 2 minutes. Reduce heat to low; spread tortilla with one-fourth each of chorizo mixture, scrambled eggs, and avocado. Slide onto a plate. Let cool 1 minute; roll up burrito, leaving ends open. Wipe skillet clean. Repeat 3 times with remaining cheese, tortillas, and fillings. Cut burritos in half; serve with onion, jalapeño, cilantro, and salsa.
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- Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
- Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.
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