Chorizo Bacon Breakfast Burrito
Ingredients
The filling
-
1
lb
bulk chorizo sausage
-
8
strips
bacon, cooked and chopped
-
8
large
eggs, beaten
-
16
oz
frozen diced hash-brown potatoes with onions and peppers
-
1 ½
cups
shredded Cheddar or Mexican Blend cheese
The assembly
-
8
8-inch
Old El Paso flour tortillas, heated
-
to taste
pico de gallo, chopped avocado, and/or hot sauce
The cooking oil
Instructions
- 1. Cook the chorizo in a skillet over medium-high heat for 8 to 10 minutes until no longer pink, then remove and keep warm.
- 2. In the same skillet, heat olive oil and cook the frozen hash-brown potatoes until tender and crispy, about 8 to 10 minutes.
- 3. In the skillet, cook the beaten eggs with non-stick spray for 3 to 5 minutes, stirring frequently.
- 4. Assemble the burritos by placing cheese, sausage, potatoes, eggs, and bacon in the center of each tortilla, then fold and roll them up.
- 5. Serve warm with pico de gallo, avocado, and hot sauce if desired.
- 6. For freezing, wrap each burrito in foil and place in a Ziploc bag.
Nutrition Facts (estimated)
Servings
8 burritos
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
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