Quick and Easy Breakfast Burritos
What happens when you love breakfast and burritos? Well, you combine the two! We took a few of our favorite staples from a typical American breakfast - scrambled eggs, sausage, and fried potatoes- and stuffed it all inside a fluffy flour tortilla. What's not to love? It's a delicious and oh-so-satisfying breakfast, especially when topped with sour cream, guacamole, and salsa.
What you need
- 1 lb. Yukon Gold Potatoes, diced
- 1 package chorizo, roughly chopped
- 8 Alpenrose Dairy Organic Eggs
- 1/4 cup Alpenrose Dairy Organic Whole Milk
- Salt and pepper, to taste
- 8 De Casa Flour Tortillas - Burrito Size
- 1 package Tillamook Shredded Medium Cheddar Cheese
For toppings (optional)
In a pot of salted boiling water, cook potatoes until just tender, about five minutes. Drain and set aside.
Heat two tablespoons of oil in a non-stick skillet over medium heat until shimmering and saute the chorizo pieces until crisp. Add the potatoes and cook over medium-low heat until tender lightly browned. Remove from heat.
Crack eggs into a large bowl, add milk, salt, and pepper and whisk until pale yellow. Heat oil in a large non-stick skillet over medium heat. When the skillet is hot, pour the egg mixture in and as it sets, move the eggs around the pan with a silicone spatula until large curds form. Remove from heat.
Stack the tortillas and wrap them with a damp paper towel. Heat in the microwave for 30 seconds to make tortillas more flexible and easy to work with.
To assemble the burritos, spoon the chorizo and potato mixture, followed by the eggs and cheese. Fold the top and bottom of the tortilla down to the eggs. Holding those folds in place, turn the burrito so the eggs are at the bottom of the tortilla. Fold the bottom of the tortilla over the eggs, tucking the edge under the eggs. Roll tightly, keeping the sides tucked in.
Top with sour cream, guacamole, and salsa. Enjoy!