Chorizoandeggbreakfastburritos Recipes

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SPICY CHORIZO BREAKFAST BURRITOS



Spicy Chorizo Breakfast Burritos image

Good spicy breakfast burritos that are not greasy.

Provided by erica

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 6

Number Of Ingredients 10

½ pound chorizo sausage
cooking spray
½ cup chopped onion
½ cup chopped bell pepper
¼ cup chopped jalapeno pepper
6 large eggs
3 tablespoons milk
1 teaspoon salt
6 (7 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
  • Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
  • Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 29.2 g, Cholesterol 232.9 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1171 mg, Sugar 1.8 g

CHORIZO EGG BREAKFAST BURRITO RECIPE



Chorizo Egg Breakfast Burrito Recipe image

Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They're so good they never seem to make it to the freezer.)

Provided by Douglas Cullen

Categories     Breakfast

Time 40m

Number Of Ingredients 10

6 large eggs
10 ozs. Mexican chorizo (spicy pork sausage)
1 large white potato
1 medium white onion
1 small bunch spring onions
6 ounces ranchero cheese (queso ranchero)
2 medium avocados
4 large or 6 medium flour tortillas
2 cups of your favorite salsa (try the salsa verde)
1/2 tsp. salt

Steps:

  • Prep the Chorizo
  • Cut the chorizo in half.
  • Remove the casing with your fingers and discard.
  • Break the chorizo into chunks and set aside.
  • Cooking the Burrito Filling
  • Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
  • Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
  • Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
  • Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
  • Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
  • Rolling the Burrito
  • Cut the avocado into 1/4" pieces. Slice the spring onion into very thin rings including the 2" of the green stem.
  • Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
  • On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
  • Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1".
  • Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
  • Slice the burrito in half to serve.
  • Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

Nutrition Facts : ServingSize 1 burrito, Calories 889 kcal, Carbohydrate 54 g, Protein 43 g, Fat 56 g, Sodium 2168 mg, Sugar 6 g

CHORIZO AND EGG BREAKFAST BURRITOS - OAMC



Chorizo and Egg Breakfast Burritos - OAMC image

Chorizo is a Mexican sausage. It's high in fat but it's very flavorful so you don't need much of it. If you can't find it, substitute bulk pork sausage and add 1 t. taco seasoning. It won't be as good, but you'll still have a filling breakfast. If your family is larger, you may want to double this recipe but you'll need a very large skillet. Bonus - these burritos were a huge hit at an early morning tailgate party - we kept them warm in a pan sitting over some simmering water.

Provided by CookinDiva

Categories     Breakfast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

10 (8 inch) flour tortillas, Soft Taco size
1/4 lb chorizo sausage
12 eggs
1/3 cup chunky salsa
4 ounces Mexican blend cheese, shredded
1/4 teaspoon salt
pepper

Steps:

  • Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
  • Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
  • Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
  • Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
  • Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
  • To reheat - microwave 2 minutes at 50% power.

Nutrition Facts : Calories 356.9, Fat 17.8, SaturatedFat 6.7, Cholesterol 245.1, Sodium 820, Carbohydrate 30.5, Fiber 1.9, Sugar 2.1, Protein 17.5

CHORIZO AND EGG BREAKFAST BURRITOS



Chorizo and Egg Breakfast Burritos image

This was taught to me by a Mexican-American friend of mine in Texas. She always made homemade tortillas. I'm not that ambitious but the results are still good.

Provided by Vicki in CT

Categories     Breakfast

Time 12m

Yield 2 burritos, 2 serving(s)

Number Of Ingredients 7

1/4 lb mexican chorizo sausage
1 large potato, diced
3 eggs, slightly beaten
2 large flour tortillas
1/2 cup monterey jack cheese
salt and pepper
salsa

Steps:

  • In small pan boil potatoes until soft. Time depends on the size of the dice. Drain and set aside.
  • Meanwhile, remove casings from chorizo. Cook over medium heat in a non stick skillet until browned. Drain. But do not wipe out skillet. You want a small amount of the fat to remain.
  • Add cooked sausage back into pan. Stir in potatoes. Cook and stir for about one minute.
  • Pour in beaten eggs. Stir. When eggs are almost done add cheese. Stir well. Cook until eggs are done and cheese is melted. Salt and pepper to taste.
  • Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
  • Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.

Nutrition Facts : Calories 971.4, Fat 46.7, SaturatedFat 18.1, Cholesterol 392.3, Sodium 1692.8, Carbohydrate 92.6, Fiber 7.6, Sugar 4.3, Protein 43.2

CHORIZO & BLACK BEAN BREAKFAST BURRITOS (OAMC)



Chorizo & Black Bean Breakfast Burritos (OAMC) image

Besides cereal, this is pretty much the only breakfast food I eat as I am not a morning person and these are quick to heat up every morning. Each burrito makes a tasty, balanced meal when eaten with a piece of fruit. My neighborhood Mexican grocery store sells the best freshly-made pico de gallo, so that is what I use. You can make your own, but don't use salsa as it will make the burrito filling too mushy. I also make my own chorizo for these (Miss Annie's Recipe #25846 ).

Provided by rpgaymer

Categories     Breakfast

Time 1h

Yield 20 burritos, 20 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb chorizo sausage, removed from casing
1 green bell pepper, seeded and diced
2 tablespoons butter
18 eggs, beaten
1 tablespoon adobo seasoning (or salt & pepper to taste)
1 (14 1/2 ounce) can black beans, rinsed & drained
16 ounces pico de gallo, drained
2 cups chihuahua cheese or 2 cups cheddar cheese, shredded
20 (8 inch) flour tortillas (I use whole wheat)

Steps:

  • In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
  • Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
  • Add the drained black beans and pico de gallo to the pot. Stir to combine well.
  • Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
  • Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
  • When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.

Nutrition Facts : Calories 428.8, Fat 23.1, SaturatedFat 9.1, Cholesterol 204.3, Sodium 792.6, Carbohydrate 34, Fiber 3.1, Sugar 2.1, Protein 20

CHORIZO AND EGG BURRITOS



Chorizo and Egg Burritos image

Make and share this Chorizo and Egg Burritos recipe from Food.com.

Provided by Steve_G

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb fresh chorizo sausage, broken up
6 -8 large eggs, lightly beaten
1 large onion, chopped
6 large flour tortillas, browned in a pan as needed
1/2 cup grated monterey jack cheese
sour cream
hot sauce (optional)
chopped avocado (optional)

Steps:

  • Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
  • add 6 to 8 beaten eggs after everything is nice and brown.
  • Keep'em moving until cooked.
  • Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
  • Serve with more sour cream and hot sauce.

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

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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