Mark and I used to attend an adult Sunday School class where each family was on a rotation to bring in a breakfast treat to share. You can imagine that we got the typical pastries, doughnuts and fruit breads so it was a big hit when one day these Mexican Breakfast Burritos were brought in and shared. I knew right away my husband would want the recipe! We don't eat this very often, but once fall campouts begin in Boy Scouts, Mark breaks out this recipe to share with the other Dad's. He's always kind enough to leave a few behind for me when he heads to the hills.
Burritos de Huevo con Chorizo
2 T. oil
1 lb. sausage (Logan’s Mexican style chorizo)
1 T chopped onion
salt to taste
6 flour tortillas (or up to 10-12, see hint below)
1/2 bag of frozen hash browns (*our addition, you can leave it out)
Heat the oil in a skillet, add the chorizo and onions and sauté for about 5 min.
In a bowl, beat the eggs lightly and add the salt. Pour into skillet and mix with chorizo. Cook for about 3 min or until eggs are set, stirring occasionally.
At the same time, cook the frozen hash browns according to the package directions.
Heat a dry skillet (large enough for 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling AND potatoes between tortillas and roll up burritos.
You may spread refried beans on the tortillas before adding the chorizo and egg filling.
Recipe Given By: Judith Rivera
Hint: We make a double batch and use 1lb. spicy chorizo and 1 lbs. mild chorizo and combine for an extra tang. Just freeze and enjoy for a quick on-the-go breakfast. **We get 20-24 out of a double batch that includes the added potatoes so be prepared to make more than 6 burritos.
Week 551 Weekly Menu
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