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.
BREAKFAST BURRITOS WITH CHORIZO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Put the tomatillos, jalapeno and red onion on a baking sheet and broil, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a blender and add the cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt and a few grinds of pepper; puree until smooth.
- Meanwhile, cook the chorizo in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 2 minutes. Remove to a large bowl with a slotted spoon. Add the potatoes to the drippings in the skillet; cover and cook, stirring halfway through, until golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the chorizo and stir.
- Add the eggs to the skillet and cook over medium heat, stirring, until scrambled, about 1 minute. Transfer to a bowl and cover. Wipe out the skillet and add the beans; warm through. Season with salt and pepper. Spread the beans in the center of each tortilla and top with the potatoes, chorizo, eggs and cheese. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up. Serve with the tomatillo salsa.
Nutrition Facts : Calories 710, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 233 milligrams, Sodium 1780 milligrams, Carbohydrate 78 grams, Fiber 10 grams, Protein 34 grams, Sugar 6 grams
SCRAMBLED EGGS WITH CHORIZO
This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!
Provided by cupcake_sweetie
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
- Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g
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.
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CHORIZO BREAKFAST BURRITOS | MEXICAN PLEASE
From mexicanplease.com
4.9/5 (9)Total Time 40 minsServings 4Calories 724 per serving
- Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
- Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
- Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
- Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
CRISPY CHEESE BURRITOS WITH CHORIZO AND EGGS
From foodandwine.com
Ratings 5Category Breakfast
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chorizo; cook, breaking up meat with a wooden spoon, until fat has rendered, about 2 minutes. Add onion; cook, stirring often, until chorizo is cooked, about 2 minutes. Stir in beans, chopped jalapeño, and chopped cilantro; remove from heat. Transfer mixture to a bowl; season with salt and black pepper to taste. Wipe skillet clean.
- Whisk together eggs and a pinch of salt in a medium bowl until thoroughly combined. Heat remaining 1 tablespoon oil over medium. Add eggs; cook, gently stirring with a rubber spatula, until just scrambled, 1 to 2 minutes. Remove from heat. Transfer eggs to a bowl; cover with aluminum foil to keep warm. Wipe skillet clean.
- Off heat, sprinkle 1/2 cup cheese in a 7-inch circle in skillet. Heat over medium-high until cheese is sizzling and almost completely melted, 30 seconds to 1 minute and 30 seconds. Place 1 tortilla on cheese, pressing gently to spread cheese to edges of tortilla. Cook, pressing down on center of tortilla with a spatula, until cheese is nearly crisp and light golden brown, 1 to 2 minutes. Reduce heat to low; spread tortilla with one-fourth each of chorizo mixture, scrambled eggs, and avocado. Slide onto a plate. Let cool 1 minute; roll up burrito, leaving ends open. Wipe skillet clean. Repeat 3 times with remaining cheese, tortillas, and fillings. Cut burritos in half; serve with onion, jalapeño, cilantro, and salsa.
CHORIZO BREAKFAST BURRITOS - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 5Category BreakfastCuisine AmericanTotal Time 50 mins
- Heat a large non-stick pan over medium heat. Cook the chorizo, breaking it apart with a spatula, for eight to ten minutes or until it’s cooked through. Drain off all but 1 tablespoon of the fat. Remove the chorizo from the pan (leaving the reserved fat in the pan) and transfer it to a bowl.
- In the same pan, melt one tablespoon of butter. As it melts, stir to combine it with the reserved fat from the chorizo. Pour the whisked eggs into the pan and add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the eggs, frequently stirring, for about ten minutes or until the eggs are cooked but still very soft. Add the shredded cheese and stir until it melts into the eggs. Transfer the cooked eggs to a bowl.
- In the same pan, melt one tablespoon of butter over medium-high heat. Add the potatoes and spread them into an even layer in the pan. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper over the top. Cook the potatoes, occasionally stirring, until they start to turn golden and crispy, about 10 minutes. Remove the pan from the heat.
- To assemble the burritos: It’s helpful to microwave the tortillas for about 30 seconds to warm them up before you fill them – they will stretch a lot easier. Evenly divide the potatoes, eggs, and chorizo among four tortillas. Sprinkle the chopped herbs over the top of the chorizo, if using.
BREAKFAST BURRITOS WITH CHORIZO AND EGGS RECIPE | BON …
From bonappetit.com
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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