Mexican Breakfast burrito

 

• 1 (8-oz) package Mexican chorizo
• 2 tablespoons unsalted butter, divided
• 8 eggs, whisked
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey jack cheese
• 10 ounces shredded potatoes (see note)
• 1 tablespoon chopped parsley or cilantro, optional
• 6-8 Fajita sized flour tortillas

INSTRUCTIONS

1. Heat a large non-stick pan over medium heat. Cook the chorizo, breaking it apart with a spatula, for eight to ten minutes or until it’s cooked through. Drain off all but 1 tablespoon of the fat. Remove the chorizo from the pan (leaving the reserved fat in the pan) and transfer it to a bowl.
2. In the same pan, melt one tablespoon of butter. As it melts, stir to combine it with the reserved fat from the chorizo. Pour the whisked eggs into the pan and add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the eggs, frequently stirring, for about ten minutes or until the eggs are cooked but still very soft. Add the shredded cheese and stir until it melts into the eggs. Transfer the cooked eggs to a bowl.

INSTRUCTIONS

1. Heat a large non-stick pan over medium heat. Cook the chorizo, breaking it apart with a spatula, for eight to ten minutes or until it’s cooked through. Drain off all but 1 tablespoon of the fat. Remove the chorizo from the pan (leaving the reserved fat in the pan) and transfer it to a bowl.
2. In the same pan, melt one tablespoon of butter. As it melts, stir to combine it with the reserved fat from the chorizo. Pour the whisked eggs into the pan and add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the eggs, frequently stirring, for about ten minutes or until the eggs are cooked but still very soft. Add the shredded cheese and stir until it melts into the eggs. Transfer the cooked eggs to a bowl.
3. To roll, fold the edge of the tortilla over the top of the filling and tuck in the sides. Roll the burrito up. Repeat with the remaining tortillas and filling.
4. Wrap the burritos in tin foil and place them on a baking sheet. Pop them in a warm oven for five to ten minutes to warm them through before serving .
5. Chile this can be meal prep . They will last all week in the freezer when you make them Sunday night.