Breakfast Burrito Kit Food

BREAKFAST BURRITO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
• Warm the tortillas one at a time in the skillet.
• Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

BREAKFAST BURRITO KIT

Steps:

• For the filling: Cook the sausage in a large skillet, crumbling it fine. Drain on a paper towel. Fry the bacon in the same skillet until crisp. Drain on a paper towel, let cool and then crumble into tiny pieces. Saute the jalapenos, onions and bell peppers in the same skillet until golden brown, about 5 minutes.
• While the vegetables are cooking, beat the eggs in a bowl with the half-and-half, seasoned salt, hot sauce and black pepper.
• Turn the skillet heat to low and pour in the egg mixture. Add the sausage and crumbled bacon. Slowly cook the eggs, using a wooden spatula to push them around the pan until they're totally cooked through. Stir in the cheese until melted.
• For the burritos: Warm the tortillas using your favorite method, and add some of the filling to each. Top with salsa and grated cheese, then roll up and eat.

BREAKFAST BURRITO

Steps:

• Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.
• Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.