0 0
Chorizo And Egg Breakfast Burritos -Oamc

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
10 (8 inch) flour tortillas, soft taco size
1/4 lb chorizo sausage
12 eggs
1/3 cup chunky salsa
4 ounces mexican blend cheese, shredded
1/4 teaspoon salt
pepper

Nutritional information

356.9
Calories
160 g
Calories From Fat
17.8 g
Total Fat
6.7 g
Saturated Fat
245.1 mg
Cholesterol
820 mg
Sodium
30.5 g
Carbs
1.9 g
Dietary Fiber
2.1 g
Sugars
17.5 g
Protein
147g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chorizo And Egg Breakfast Burritos -Oamc

Features:
    Cuisine:

    these are so good. my husband LOVES them. he goes to work really early and he always has his eaten before he's out the door. I added 3 extra eggs to my recipe to make them more filling. I also used tapatio hot sauce instead of the salsa. I can see I will have to make these on a regular basis.

    • 50 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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.,these are so good. my husband LOVES them. he goes to work really early and he always has his eaten before he’s out the door. I added 3 extra eggs to my recipe to make them more filling. I also used tapatio hot sauce instead of the salsa. I can see I will have to make these on a regular basis.,these are so good. my husband LOVES them. he goes to work really early and he always has his eaten before he’s out the door. I added 3 extra eggs to my recipe to make them more filling. I also used tapatio hot sauce instead of the salsa. I can see I will have to make these on a regular basis.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Heat Tortillas - Put 5 Tortillas Between Damp Paper Towels and Microwave 45 Seconds. Repeat For Other 5 Tortillas.

    5
    Done

    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.

    6
    Done

    to Reheat - Microwave 2 Minutes at 50% Power.

    Avatar Of James Griffin

    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Goat Cheese And Sun Dried Tomatoe
    previous
    Goat Cheese And Sun Dried Tomatoe
    Authentic Spanish Tortilla De Patatas Recipe - Classic Potato Omelette
    next
    Authentic Spanish Tortilla de Patatas Recipe – Classic Potato Omelette
    Goat Cheese And Sun Dried Tomatoe
    previous
    Goat Cheese And Sun Dried Tomatoe
    Authentic Spanish Tortilla De Patatas Recipe - Classic Potato Omelette
    next
    Authentic Spanish Tortilla de Patatas Recipe – Classic Potato Omelette

    Add Your Comment

    15 − 11 =