Chorizo Breakfast Burritos
"This recipe makes lots but they can easily be frozen and re-heated for an instant weekday morning breakfast"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (129.1 g)
- Calories 270
- Total Fat - 16.2 g
- Saturated Fat - 7.1 g
- Cholesterol - 169.1 mg
- Sodium - 527.2 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 2.4 g
- Sugars - 1 g
- Protein - 16 g
- Calcium - 223.4 mg
- Iron - 1.4 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat butter in a skillet over medium heat; add hashbrowns, cook until browned. Push hashbrowns to outside of pan. Add chorizo in center of pan until it crumbles. Mix hashbrowns and chorizo together until heated. Remove to a bowl.
Step 2
In a separate bowl whisk eggs with salt and pepper. Add eggs to pan and cook, stirring occasionally until eggs are cooked.
Step 3
Heat flour tortillas over open flame or in pan to soften for filling and rolling. Place 1 tortilla on cutting board or plate and add potato/chorizio mixture and eggs. Sprinkle with cheese, roll up. Repeat with remaining tortillas.
Tips
No special items needed.
2 Reviews
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