Ok, so there is a very good possibility that I have a
slight insane obsession with breakfast. Breakfast, brunch, and brinner- OH MY! How they bring me joy. However, eating eggs, bacon and cheese for every meal does not bring my arteries joy, no matter how hard I wish it would. I've tried to incorporate healthier options in my breakfasts over the years, and the easiest way I have found to do so is with the beloved burrito. Man you can put anything in those babies! Today, I went with green- in honor of St. Patrick's day. It's about the closest thing I will ever get to eating "Green Eggs and Ham," one of my favorite books as a kid.
My other treat inside this beloved burrito is chorizo. I have been wanting to use chorizo in several recipes since we moved to Okinawa almost one and a half years ago, but sometimes it's difficult to find in the military grocery stores, and is definitely non-existent in the local Japanese grocery store. I had never actually eaten chorizo before until recently, but when a friend introduced me to a version of these burritos, I knew it was something I needed to have more of in my life. I may or may not have bought 6 pounds of it when it finally showed up in the commissary a few weeks ago... I cannot confirm or deny this.
Spinach, Chorizo, and Green Pepper Breakfast Burritos
a Butter Than Toast original
makes 2 large, overstuffed burritos
2 eggs, beaten (you may add a couple tablespoons of milk or egg whites for extra volume)
1 cup spinach, torn into small pieces
1/2 green bell pepper, diced
1/2 link chorizo sausage, casings removed
*the ones I use are the size of a bratwurst, if use use the ones that are shorter, I recommend using a
whole one of those.
salt and pepper to taste
2 large burrito sized tortillas
Shredded cheese, if desired
Beat the eggs in a bowl, add spinach pieces and stir to combine. On medium heat, sauté the bell pepper in a skillet with either a few sprays of Pam or a small pat of butter until bright green but still crispy. Add chorizo sausage, breaking it up with a spatula while it browns. Once you don't see any more pink in the meat, add the egg mixture and increase the heat for just a moment to maintain skillet temperature. Continue stirring with a spatula until eggs are almost set, turn off the heat. Add salt and pepper at this point if you wish. Spoon mixture into warmed tortillas, top with cheese if you like- I prefer Monterey Jack or mild Cheddar. Fold in sides of burrito and roll closed. Chomp down and enjoy!