Tuesday, September 9

Chorizo, Egg, & Potato Breakfast Burritos

Scrambled eggs, sausage, home fries, and avocado all wrapped in a flour tortilla

Chorizo, Egg, & Potato Breakfast Burritos

When you live on the west coast but your football team is in the midwest, Sunday games generally start on TV at 10 am. It's become the norm to roll out of bed, open a beer (or a mimosa for me) and post up on the couch for three hours before the day even starts. I like to make something hearty for brunch to try and stifle the effects of the early morning cocktails. These burritos do the trick and are loaded with all my favorite breakfast ingredients: spicy chorizo sausage, fluffy scrambled eggs, home fry potatoes with onion and bell pepper, avocado, and pepperjack cheese. They're handheld, which makes them easy to eat in front of the TV or to even bring on the go. Leftover filling can be microwaved and wrapped into tortillas for more breakfast burritos during the week.

Related Recipes:
- Chorizo & Potato Hash with Poached Eggs
- Breakfast Tacos
- Chorizo Huevos Rancheros

Chorizo, Egg, & Potato Breakfast Burritos:
  • Cut 1 large russet potato in half, place in a pot, and cover with cold water. Boil the potato on high heat for 15 minutes, or until almost tender. Drain off the water, cool slightly, and dice.
  • Meanwhile, add 1/2 lb. chorizo sausage (remove casings) to a skillet over medium high heat.
  • Break up the sausage with a wooden spoon and cook until the fat has rendered and the sausage is cooked through.
  • Remove the sausage with a slotted spoon, leaving the fat in the pan. You may need to add a little oil if you don't have at least 1 tbsp. of fat.
  • Add in 1/2 diced onion, 1 diced green bell pepper, the diced potato, and a pinch of salt and pepper.
  • Cook for 5-8 minutes, or until the vegetables are cooked and browned in some areas. Stir the chorizo back in and check for seasoning. Keep warm over very low heat.
  • Whisk together 6 eggs and a big pinch of salt and pepper until pale yellow in color.
  • Melt 1 tbsp. butter in a small skillet and cook the eggs, stirring occasionally, until scrambled and cooked.
  • To assemble burritos, divide the eggs, chorizo mixture, 1/4 lb. grated pepperjack cheese, and 1 sliced avocado among 6 burrito-size flour tortillas.
  • Roll up into 6 burritos and serve.

Serves six