Chorizo And White Cheddar Breakfast Burritos Recipes

CHORIZO AND CHEDDAR BREAKFAST BURRITO

Chorizo and Cheddar Breakfast Burrito image

These breakfast burritos can be served hot or made ahead of time and frozen! Ingredients include chorizo, sharp cheddar, onions, and roasted potatoes.

Provided by Jennifer Farley

Time 55m

Number Of Ingredients 10

Ingredients

1 pound Yukon gold potatoes ((about 4 medium))
1 tablespoon extra virgin olive oil
Kosher salt and ground black pepper as needed
12 ounces chorizo, (casings removed)
1 1/2 cups diced yellow or red onion
6 large eggs, (beaten)
1 1/2 cups Tillamook Extra Sharp Cheddar, (grated and divided (see notes))
4 large flour tortillas ((10-12 inches))
1/2 - 1 cup salsa ((mild, medium or hot))
Optional to taste: chopped cilantro, diced or sliced jalapeños, diced tomatoes, hot sauce

Steps:

Place an oven rack on the center shelf, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
Dice the potatoes into 1/2-inch cubes, then toss with the olive oil and a sprinkle of salt and pepper. Spread in a single layer on the sheet pan and roast, flipping after 15 minutes, until and fork-tender, about 30 minutes.
Meanwhile, heat a large nonstick skillet over medium-low heat. Add the chorizo and slowly cook, breaking up the sausage into crumbles with a spatula, stirring occasionally. Add the onions after a couple minutes, then continue cooking until the chorizo is fully cooked, 5 -10 minutes total. Drain any excess fat through a fine-mesh strainer.
Once it's cool enough to handle, wipe down the pan and place over low heat. Add the eggs, 1/2 cup cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring constantly, until the eggs are just scrambled and the cheese is melted.
Microwave the tortillas until warmed through (10-20 seconds). Divide the eggs evenly between the tortillas, then top with the chorizo, potatoes, salsa, remaining cheese, and optional toppings. Fold over the sides and roll the tortilla until closed.
Serve immediately. Leftovers will keep in the refrigerator for 4 days. See notes for freezing and reheating instructions.

Nutrition Facts : Calories 489 kcal, Carbohydrate 43 g, Protein 34 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 350 mg, Sodium 2515 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

CHORIZO BREAKFAST BURRITOS

Chorizo Breakfast Burritos image

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

Ingredients

cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

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

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