This burrito delivers the best of breakfast in each bite thanks to the popular Mexican combination of eggs and fresh chorizo!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons vegetable oil
- 8 ounces fresh chorizo, casings removed
- 1 cup frozen hash browns (not patties)
- 8 large eggs
- Kosher salt and freshly ground black pepper
- A few dashes of hot sauce
- 1/4 cup chopped fresh cilantro
- 4 large burrito-size flour tortillas
- 1 avocado, sliced
- 1 1/4 cups prepared pico de gallo
- 1/2 cup shredded Mexican-blend cheese
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 829 |
| Total Fat | 54 g |
| Saturated Fat | 16 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 435 mg |
| Sodium | 1770 mg |
| Serving Size | 1 of 4 servings |
| Calories | 829 |
| Total Fat | 54 g |
| Saturated Fat | 16 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 435 mg |
| Sodium | 1770 mg |
Reviews
Love this recipe. It’s very flavorful and a great way to start the day. However, I did two things different. First, I didn’t use a nonstick pan, which was a mistake. If you are tempted to use stainless steel pan. Don’t!! Last thing I did different was add mango salsa. It add an amazing sweet tone, which I would definitely recommend.