Description
A flavorful breakfast burrito filled with chorizo, eggs, and fresh toppings.
Ingredients
Scale
- 2 tablespoons olive oil
- 8 ounces chorizo, casing removed
- 1 small onion, diced
- 1 bell pepper, diced
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Salsa, for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook for about 5 minutes, breaking it apart with a spatula until browned and cooked through.
- Add the diced onion and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables are softened.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the chorizo and vegetables. Cook, stirring gently, until the eggs are just set, about 3-4 minutes.
- Warm the flour tortillas in a separate skillet or microwave until pliable.
- To assemble each burrito, place a portion of the chorizo and egg mixture in the center of a tortilla. Top with shredded cheddar cheese, avocado slices, and fresh cilantro.
- Fold in the sides of the tortilla and roll it up tightly from the bottom to the top.
- Serve immediately with salsa on the side.
Notes
- For a spicier kick, add diced jalapeños to the chorizo mixture while cooking.
- For a vegetarian option, substitute the chorizo with black beans or sautéed mushrooms and spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 300mg