Chorizo Breakfast Burrito

  • 8 ounces chorizo; crumbled
  • 4 eggs
  • 1/4 cup of whole milk
  • Salt and pepper to taste
  • 1 Tbsp butter
  • 2-4 ounces cheddar cheese
  • 1 onion; diced
  • 1 bell pepper; diced
  • 2 large flour tortillas
  • Cilantro, sour cream, and salsa; to garnish

For the chorizo-

Heat pan to medium high heat and add a small amount of oil. Once oil is hot, add crumbled chorizo and let brown for one minute. Toss chorizo around pan for an additional 2-3 minutes until all sides are crisp and browned and sausage is cooked through. Remove from heat, place sausage in bowl. Try to keep all the excess oils from the sausage in the pan and set the pan aside for use later.

For the onions and peppers-

Heat the pan that has the sausage drippings on high heat until oil is hot. Throw in diced onions, peppers, and season with salt and pepper to taste. Lightly brown the vegetables until they are slightly crisp on the outside but not soggy. Remove from heat and mix with chorizo.

For the eggs-

Heat a skilled on medium heat. Whisk eggs, milk, salt, and pepper rapidly in a bowl for one minute until eggs are light and fluffy and milk is well incorporated. Add butter to pan. Once butter is melted pour in egg mixture and allow it to sit for 10-20 seconds. Using a rubber spatula begin to bring eggs to the center of the pan from the edges. Continue around entire pan allowing any uncooked eggs to fall from the center and back into the pan to finish cooking. Once all of the eggs are cooked, turn off burner, top with cheese, and cover to allow cheese to melt.

Heat tortillas on grill until hot and slightly charred. Remove from grill and add chorizo/vegetable mixture and top with sour cream, salsa, and cilantro, if desired. Roll into an open topped burrito by first folding the bottom up, then the sides over, and leaving the top open.