Friday, July 27, 2012

Mexican Breakfast Burritos


Until about 8 months ago, I had never had chorizo sausage before. An injustice to my taste buds, yes, I know. One of my coworkers, Alex, was kind enough to bring several of these burritos to work for us one day, and immediately I asked her for the recipe. "So easy," she said, and boy is it ever! It doesn't taste like it only takes 15 minutes, either, that is for sure. I've tried to make up for the lack of chorizo in my live by making a few different styles of breakfast burritos, all of which have been wonderful, but never as good as Alex's original recipe.



The best part is, it can be done in ONE SKILLET*! (Note- I would not try to cook scrambled eggs in a cast iron unless your skillet is awesome and smooth and you've done it before. Mine is not ready for that yet, so I use two pans and cook the taters and meat in the cast iron and eggs in a nonstick)

Flavorful, spicy (not like, HOT spicy, but well seasoned spicy), and balanced out with a light layer of melted cheese.... are you drooling yet?

Like many of the dishes I make, they freeze well too. I would recommend reheating them in the oven instead of the microwave though, since they're thick and may not reheat evenly in the microwave. It should only take about 20 min to reheat from frozen though- so it's not terribly high maintenance.


Mexican Breakfast Burritos

recipe from my wonderful coworker, Alex
makes 3 large burritos

1 batch scrambled eggs
3/4 cup Potatoes O'Brien
3 tablespoons chopped onion
3 tablespoons chopped bell pepper
1 link chorizo sausage (same size as a bratwurst), casing removed
3 large tortillas, 10 inches in diameter
shredded cheddar cheese


Brown the potatoes in a wide skillet with a squirt of oil- they'll cook from frozen to ready in about 5 minutes. Meanwhile, cook your scrambled eggs and remove the casing from the sausage. Add the peppers and onions, and once they start to soften, push them to the side and add the chorizo. Cook the sausage thoroughly, breaking up with a spatula.

Add in the scrambled eggs when they're ready and stir to combine with the other ingredients. Turn off heat. Microwave the tortillas for about 20 seconds to make them more pliable, spoon 1/3 of the mixture into each tortilla, top with the amount of shredded cheddar cheese of your liking. Fold in the sides and roll the burrito away from you to complete the wrapping.

Serve immediately, or wrap extras in foil and store in the freezer. To reheat, turn on oven to 350ยบ and put in burritos still in foil into the oven as it pre-heats. Once the oven is at temperature, the burrito will probably be good to go. Just unwrap from the foil, cut in half and touch your finger to the center. If it's still cool, leave it in the oven for another 5 minutes, or until hot throughout.

2 comments:

  1. Thank you, Angie! It's definitely one of my favorites.

    ReplyDelete

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