This delicious breakfast burrito with potatoes and chorizo will take your breakfast game up a notch. The rich flavors will have you coming back for more. Serve with a side of salsa, sour cream, and fruit.
Ingredients
- 0.5 pounds chorizo
- 0.5 poblanos pepper , chopped
- 0.5 yellows onion , chopped
- 0.5 reds bell pepper , chopped
- 2 Yukons gold potatoes
- 4 large eggs
- 0.33 cups half-and-half
- salt and pepper to taste
- 2 tablespoons butter
- 0.25 cups shredded cheese , any kind
- 4 burrito-sized flour tortilla
Instructions
-
1
Heat a large skillet over medium heat. Add chorizo, poblano pepper, onions, and red bell pepper. Cook until vegetables are tender, 5 to 7 minutes. Remove skillet from heat.
-
2
In a microwave-safe bowl, cook potatoes with a small amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture.
-
3
Meanwhile, whisk eggs, half-and-half, salt, and pepper together in a large bowl.
-
4
Heat butter in a skillet over medium heat. Add egg mixture and scramble until eggs are cooked, about 3 minutes. Remove eggs from heat. Fold in cheese.
-
5
Spoon chorizo mixture in a line across the middle of a tortilla, then add a layer of scrambled eggs. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.
Nutrition Facts
Per serving
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