Chorizo and Potato Breakfast Burrito
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 829, total fat 54 G., saturated fats 16 G., proteins 36 G., carbohydrates 52 G., fiber 6 G., cholesterol 435 mg, sodium 1770 mg, sugar 8 G.
Calories 829, total fat 54 G., saturated fats 16 G., proteins 36 G., carbohydrates 52 G., fiber 6 G., cholesterol 435 mg, sodium 1770 mg, sugar 8 G.
This burrito is filled with all the popular breakfast ingredients: scrambled eggs, hash browns, sausage, and cheese. It's made with raw Mexican chorizo sausage, not to be confused with Spanish dry-cured sausage. This delicious and filling breakfast burrito is perfect for eating on the way to work or for grabbing on the go.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 teaspoons of vegetable oil
- 220 g raw Mexican chorizo sausage, casings removed
- 1 cup frozen sliced hash brown potatoes (not patties)
- 8 large eggs
- A few drops of hot sauce
- 1/4 cup chopped fresh cilantro
- 4 large wheat tortillas for burritos
- 1 avocado, sliced
- 1 and 1/4 cups prepared pico de gallo
- 0.5 cups of grated Mexican cheese mix
We recommend
Recipes with similar ingredients: tortilla, Avocado, eggs, potato, pico de gallo sauce, Monterey Jack cheese, minced sausage, hot sauce, cilantro
Cooking the dish according to the recipe:
- Heat vegetable 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 crispy, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain off excess oil. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and crispy, 8 to 10 minutes.
- In a medium bowl, beat the eggs with a pinch of salt and black pepper, adding a few drops of hot sauce. Return the chorizo to the pan, pour the eggs over the potatoes and chorizo, and cook, stirring, until the eggs are set, about 3 minutes. Remove from heat and garnish with cilantro.
- Working with one tortilla at a time, heat it in a large nonstick skillet over medium heat until pliable. Top with a quarter of an avocado and a half of a fried egg, 1 tablespoon of pico de gallo, and 2 tablespoons of cheese. Fold the tortilla over the sides and roll it up tightly. Assemble the remaining burritos using the remaining tortillas and fillings. Serve with the remaining pico de gallo.
Categories:
Recipe collections
Similar recipes
