CHORIZO BREAKFAST BURRITOS
A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!
Provided by BARB75
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
- Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
- Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g
CHORIZO-POTATO BREAKFAST BURRITOS
This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer 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 together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
- Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.
CHORIZO AND EGG BREAKFAST BURRITOS
Breakfast is ready in just 20 minutes with this chorizo breakfast burrito recipe! Fuel up with a cheesy handheld meal stuffed with eggs, sausage and potatoes. Talk about a great way to start your day! We love serving these chorizo breakfast burritos with salsa for a delicious Mexican-inspired meal.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Spray medium skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage and potatoes; cook 8 to 10 minutes or until sausage is no longer pink, stirring frequently. Remove from skillet; cover to keep warm.
- Reduce heat to medium. Add onions and eggs to same skillet; cook 3 to 5 minutes or until eggs are firm but still moist, stirring frequently. Remove from heat.
- Spoon sausage mixture down center of each warm tortilla. Top each with egg mixture. Sprinkle each with cheese. Fold bottom of each tortilla up over filling; roll up. If desired, serve with salsa.
Nutrition Facts : Calories 500, Carbohydrate 28 g, Cholesterol 370 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g
CHORIZO BREAKFAST BURRITO
Steps:
- Spray a large non-stick frying pan with canola spray. Over medium heat, cook Chorizo sausage slices until nicely browned. Add onion and jalapeno pepper; sauté until tender, about 5 to 7 minutes.
- In a medium bowl, whisk eggs. Pour eggs into Chorizo and onion mixture. Gently move spatula across bottom and sides of frying pan to form large, soft egg curds; cook mixture until no visible liquid egg remains.
- In a microwave oven, warm each tortilla on High (100% power) for 30 seconds. Spoon mixture into the middle of each tortilla and, if desired, top with one quarter of the shredded Cheddar cheese. Roll up like a burrito and serve immediately.
Nutrition Facts :
CHORIZO BURRITOS
Start your day with our delicious and filling chorizo breakfast burritos! Flour tortillas loaded with spicy sausage, seasoned potatoes, scrambled eggs and Monterey Jack cheese.
Provided by Kimberly
Categories Breakfast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat. Add the oil, and potatoes in an even layer. Allow the potatoes to cook for 4 to 5 minutes undisturbed before using a spatula to flip. If they aren't crispy enough, cook for a few more minutes before turning. Continue cooking until the potatoes reach the desired consistency then remove from the pan. Set aside.
- Adjust the heat to low to medium, and add the chorizo to the pan. Break up the sausage as it cooks, and cook until no raw pieces remain, about 7 to 8 minutes. Remove the chorizo to a waiting paper towel lined plate. Wipe any excess grease from the pan.
- Keep the pan on low heat, and add 1 tablespoon of butter, onion, and jalapenos. Cook for 3 to 4 minutes or until the onions and jalapenos begin to soften. Pour in the eggs, salt, and pepper and use a wooden spoon or spatula to scramble with onions and jalapenos. Continue to scramble for 4 to 5 minutes or until the eggs are cooked through. Remove from the pan and wipe away any residual residue.
- Take one tortilla and place ¼ of the potatoes in the center. Next to the potatoes, place ¼ of the chorizo and ¼ of the eggs. Top the ingredients with 2 ounces of shredded cheese. Roll the tortilla and tuck in both ends, so they're secure inside the burrito.
- Optional Step: Melt half a tablespoon of butter in the hot pan, and add the burrito seam side down. Cook until browned then flip to the opposite side and cook until browned. Remove from the pan. Repeat with remaining tortillas and filling.
- Serve hot. Refrigerate any leftovers for up to 3 days.
Nutrition Facts : ServingSize 1 Burrito, Calories 632 kcal, Carbohydrate 45 g, Protein 25 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 229 mg, Sodium 936 mg, Fiber 4 g, Sugar 4 g, TransFat 0.2 g, UnsaturatedFat 19 g
FREEZER BREAKFAST BURRITOS WITH CHORIZO
Breakfast Burritos made easy and stashed in your freezer for a quick grab and go breakfast!
Provided by Kellie
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet, crumble the sausage with a fork and cook over medium heat until browned and no longer pink. Remove with a slotted spoon to a paper towel lined bowl.
- Add the onion to the pan and cook until softened.
- Stir in the pepper and cook for 2 minutes.
- Add the garlic to the onion mixture and cook for 1 minute.
- Transfer the onion mixture to the bowl with the chorizo and wipe out the skillet with a paper towel.
- Crack the eggs into a medium bowl and whisk briefly to combine.
- Pour the eggs into the skillet and cook over medium heat stirring periodically until the eggs are cooked through.
- Place one tortilla on a flat surface and spoon some of the egg mixture into the center of the tortilla.
- Spoon some of the chorizo mixture over the eggs.
- Sprinkle about 2 tablespoons cheddar and 1 tablespoon oaxaca cheese over the chorizo mixture.
- Roll the burrito up by folding the edge closest to you over the egg mixture and then folding both sided inward. Roll the burrito away from you until closed.
- Wrap the burrito tightly in plastic wrap.
- Repeat with the remaining tortillas.
- Place all burritos in the bag and press out the air. Zip shut and place in the freezer.
- To reheat: Unwrap the burrito from the plastic wrap and rewrap in a paper towel. Heat the burrito in the microwave for 1-2 minutes until cooked through.
- Alternatively, you can reheat the burrito in a skillet coated with cooking spray over medium-high heat until crisp, golden brown and cooked through.
Nutrition Facts : ServingSize 1 g, Calories 513 kcal, Carbohydrate 22 g, Protein 28 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 224 mg, Sodium 1031 mg, Fiber 1 g, Sugar 3 g
CHORIZO AND EGG BREAKFAST BURRITOS - OAMC
Chorizo is a Mexican sausage. It's high in fat but it's very flavorful so you don't need much of it. If you can't find it, substitute bulk pork sausage and add 1 t. taco seasoning. It won't be as good, but you'll still have a filling breakfast. If your family is larger, you may want to double this recipe but you'll need a very large skillet. Bonus - these burritos were a huge hit at an early morning tailgate party - we kept them warm in a pan sitting over some simmering water.
Provided by CookinDiva
Categories Breakfast
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
- Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
- Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
- Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
- Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
- To reheat - microwave 2 minutes at 50% power.
Nutrition Facts : Calories 356.9, Fat 17.8, SaturatedFat 6.7, Cholesterol 245.1, Sodium 820, Carbohydrate 30.5, Fiber 1.9, Sugar 2.1, Protein 17.5
CHORIZO AND EGG BREAKFAST BURRITOS
This was taught to me by a Mexican-American friend of mine in Texas. She always made homemade tortillas. I'm not that ambitious but the results are still good.
Provided by Vicki in CT
Categories Breakfast
Time 12m
Yield 2 burritos, 2 serving(s)
Number Of Ingredients 7
Steps:
- In small pan boil potatoes until soft. Time depends on the size of the dice. Drain and set aside.
- Meanwhile, remove casings from chorizo. Cook over medium heat in a non stick skillet until browned. Drain. But do not wipe out skillet. You want a small amount of the fat to remain.
- Add cooked sausage back into pan. Stir in potatoes. Cook and stir for about one minute.
- Pour in beaten eggs. Stir. When eggs are almost done add cheese. Stir well. Cook until eggs are done and cheese is melted. Salt and pepper to taste.
- Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
- Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.
Nutrition Facts : Calories 971.4, Fat 46.7, SaturatedFat 18.1, Cholesterol 392.3, Sodium 1692.8, Carbohydrate 92.6, Fiber 7.6, Sugar 4.3, Protein 43.2
CHORIZO BREAKFAST BURRITO
Steps:
- Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.
- Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.
CHORIZO AND EGG BURRITOS
Make and share this Chorizo and Egg Burritos recipe from Food.com.
Provided by Steve_G
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
- add 6 to 8 beaten eggs after everything is nice and brown.
- Keep'em moving until cooked.
- Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
- Serve with more sour cream and hot sauce.
BREAKFAST BURRITO
A messy, flavorful, delicious, South of the border, breakfast burrito that satisfies those morning munchies. Stuffed with chorizo sausage, cheddar cheese, peppers and scrambled eggs. This is a filling, low carb, low sugar, handful of nutrition.
Provided by Diane Williams
Categories What's for Breakfast?
Time 30m
Number Of Ingredients 7
Steps:
- In a large griddle or frying pan start the sausage on medium heat. stirring occasionally.
- Chop up the peppers and shred the cheese.
- Whisk the eggs with the lemon juice.
- melt the coconut oil in the fry pan.
- When the sausage is half done:
- Add the chopped peppers in with the sausage and stir around for even cooking of the sausage.
- Pour the eggs in a frying pan, or griddle, on medium low heat.
- Scramble the eggs as the sausage is finishing.
- Heat the tortillas
- Set down a warm flour tortilla on a plate
- Spread the cooked chorizo and peppers down the center
- lay scrambled egg on evenly on top of the sausage.
- Sprinkle shredded cheese on top of the egg
- Roll up the burrito and top with cheese or salsa as desired.
Nutrition Facts : Calories 604 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 183 milligrams cholesterol, Fat 40 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 burrito, Sodium 1175 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
CHORIZO EGG BREAKFAST BURRITO RECIPE
Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They're so good they never seem to make it to the freezer.)
Provided by Douglas Cullen
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Prep the Chorizo
- Cut the chorizo in half.
- Remove the casing with your fingers and discard.
- Break the chorizo into chunks and set aside.
- Cooking the Burrito Filling
- Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
- Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
- Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
- Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
- Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
- Rolling the Burrito
- Cut the avocado into 1/4" pieces. Slice the spring onion into very thin rings including the 2" of the green stem.
- Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
- On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
- Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1".
- Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
- Slice the burrito in half to serve.
- Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.
Nutrition Facts : ServingSize 1 burrito, Calories 889 kcal, Carbohydrate 54 g, Protein 43 g, Fat 56 g, Sodium 2168 mg, Sugar 6 g
BREAKFAST BURRITOS WITH CHORIZO AND EGGS
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Breakfast Brunch Quick & Easy High Fiber Sausage Tortillas Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 9
Steps:
- Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
- Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.
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- Place a medium nonstick frying pan over medium high heat. Add the tortilla, warm it for 30 seconds then set it aside.
- In the same pan over medium high heat, heat 1 teaspoon of the oil. Add the onion and cook for 2 minutes. Add the diced chorizo and cook, stirring occasionally, until it has browned and cooked through, about 5 minutes. Remove the chorizo and onion from the pan.
- Heat the remaining teaspoon of vegetable oil in the pan over medium low heat. In a small bowl whisk together the eggs, water, sea salt and freshly ground pepper. Add the eggs to the pan and cook, occasionally stirring, for 3 to 4 minutes, or until the eggs are cooked through.
- Place the eggs in the center of the flour tortilla, top with the chorizo and green onion. Roll into a burrito.
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Reviews 2Servings 8Cuisine MexicanCategory Breakfast
- Pierce a large russet potato with a fork all over and microwave for 2 minutes on each side. Then cut into even pieces, the skin should come off easily if you want it remove. Or cut a russet potato and place in a pot of water and boil until soft.
- Remove chorizo from casing and cook in a large skillet. The pork and beef chorizo will look more greasy than the soy chorizo. Continue cooking for about 10 minutes. I personally like to drain the grease from the pork chorizo once it's done, but some people like to keep in it. Whichever you prefer. However the soy chorizo will need some extra oil before adding the potatoes and eggs.
- Once the chorizo is cooked, add the cooked potatoes to the skillet, then add the eggs, and combine them with the chorizo and potatoes. Continue cooking until the eggs are done.
- Warm flour tortillas in the microwave until soft and place a few spoons of the filling into the center and wrap tightly. If eating immediately, add any extra toppings before wrapping the burrito.
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- Cook up chorizo. Add eggs and scramble - don’t scramble too much that you don’t see the eggs anymore.
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4.4/5 (10)Total Time 25 minsServings 4
- Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
- Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.
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