Chorizo Breakfast Burritos
Created by TBones on February 3, 2013
- Servings: 12
- Prep Time: 10m
- Cook Time: 15m
- Recipe #7984
Ingredients
- 16 ounce (1 package) frozen hashbrowns (Southern-style)
- 2 tablespoons butter
- 7 ounces chorizo sausage (or more)
- 8 ounces shredded cheese
- 8 large eggs
- 1/2 teaspoon salt
- Pepper, to your taste
- 360 grams tortillas (12 flour tortillas, 6 inch)
- Salt and pepper to taste
How to Make
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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.
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Step 2: In a separate bowl whisk eggs with salt and pepper. Add eggs to pan and cook, stirring occasionally until eggs are cooked.
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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.
Nutritional Facts
- 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