CREAM CHEESE & CHORIZO BRUNCH BURRITOS
Stuffed with eggs, chorizo, onions and cheeses, these hearty brunch burritos are a great choice for the busy day ahead.
Provided by My Food and Family
Categories Breakfast Eggs
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
- Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in Singles, chorizo and onions; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
- Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 305 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
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- 1. Heat vegetable oil in a large non-stick skillet over medium-high heat. Crumble the chorizo into the pan and cook, breaking apart the meat with a wooden spoon, for about 10 minutes or until cooked through. Remove from pan and set aside.
- 2. Add hash browns to same pan, season with salt and pepper and cook for another 10 minutes or so, until the potatoes brown and crisp. Remove hash browns, set aside and wipe out the pan.
- 3. Crack eggs into a large bowl, whisk in milk and season with salt and pepper. Lower heat in pan to medium-low and add eggs. Scramble eggs, stirring every 30 seconds or so with a rubber spatula, for about 6-8 minutes until eggs are cooked (but still look slightly wet), adding the Monterey Jack cheese about halfway through. Set aside and wipe out the pan again.
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