Breakfast Burrito

 

This morning's breakfast burrito dish is filled with the perfect combination of ingredients! Flour tortillas are topped with substantial scrambled eggs, O'Brien morning potatoes, perfectly seasoned chorizo sausage, savory Mexican cheese, and fresh pico de gallo, with creamy avocados.

 

Ingredients

6 large eggs

8 oz. chorizo sausage

1 Tbsp olive oil

2 cups frozen O'Brien hash brown potatoes

Salt and ground black pepper

4 extra large flour tortillas 10 to 11-inch

3/4 cup shredded Mexican cheese blend

1 cup fresh pico de gallo

1 avocado, diced

Mexican hot sauce for serving

 

In a medium measuring bowl, beat eggs using a fork till barely mixed; put aside.

Cook in a 10-inch nonstick skillet at medium-high heat. Fold in the chorizo and heat, breaking it up and turning it, until golden brown and cooked through approximately 5 - 6 minutes.

Wrapping the sausage in foil and paper towels to keep it heated. Keep the rendered fat in the skillet. Add 1 tablespoon oil into the skillet with the sausage drippings and heat on medium-high. Add potatoes & season using salt and pepper according to preference. Cook for seven to eight minutes, stirring regularly, till lightly browned and heated through.

Wrap the potatoes in foil and paper towels to keep them warm. Only a little oil should remain in the skillet if not, sprinkle with approximately one-half Tbsp olive oil. Heating the skillet over medium-low heat. Cook, scraping the bottom of the pan periodically using a rubber spatula and folding the edges of the eggs inward, till the eggs are nearly cooked. Sprinkle with salt and pepper. Pull from fire, cover, and maintain warm.

Heat tortillas on a griddle, in a large pan, or the microwave till just warm.

To assemble, arrange 1/4 of the eggs in a row along the center of each tortilla. Top each with 1/4 of the potatoes. Divide the cheese among each, then top with sausage. Garnish each with a couple of large spoonfuls of pico de gallo and avocado. Wrap both ends of the tortilla inward, then fold the bottom side over, roll up, and wrap tightly. Add with Mexican spicy sauce if preferred.