Cream Cheese Chorizo Brunch Burritos Recipes

CHORIZO BREAKFAST BURRITOS

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!

CREAM CHEESE & CHORIZO BRUNCH BURRITOS

Steps:

• Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
• Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in Singles, chorizo and onions; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
• Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

FREEZER BREAKFAST BURRITOS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Serve immediately.

BREAKFAST BURRITO

Steps:

• In a large griddle or frying pan start the sausage on medium heat. stirring occasionally.
• Chop up the peppers and shred the cheese.
• Whisk the eggs with the lemon juice.
• melt the coconut oil in the fry pan.
• When the sausage is half done:
• Add the chopped peppers in with the sausage and stir around for even cooking of the sausage.
• Pour the eggs in a frying pan, or griddle, on medium low heat.
• Scramble the eggs as the sausage is finishing.
• Heat the tortillas
• Set down a warm flour tortilla on a plate
• Spread the cooked chorizo and peppers down the center
• lay scrambled egg on evenly on top of the sausage.
• Sprinkle shredded cheese on top of the egg
• Roll up the burrito and top with cheese or salsa as desired.

BREAKFAST BURRITOS WITH GREEN SALSA

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
• Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
• Wrap the tortillas with aluminum foil and place in the warm oven.
• Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
• Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

MEDIA CREMA HOME

Steps:

• Whisk together eggs, media crema, salt and pepper in large bowl; set aside.
• Cook chorizo in large, nonstick skillet, stirring occasionally, for 3 minutes or until fat begins to render. Add bell pepper; cook, stirring occasionally, for about 3 to 5 minutes or until chorizo begins to brown and pepper is tender. Transfer to small bowl; cover and keep warm.
• Wipe skillet clean with paper towels. Heat oil over medium-high heat. Add egg mixture; cook, stirring occasionally, until softly scrambled and no liquid egg remains. Fold in chorizo mixture, green onions and cheese. Heat tortillas in microwave or in skillet until warm.
• Divide mixture among tortillas; roll up burrito-style and serve.