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Breakfast Burrito with Chorizo, Egg, & Potatoes cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Breakfast Burrito with Chorizo, Egg, & Potatoes dishes which you make.
Alright, don’t linger, let’s practice this breakfast burrito with chorizo, egg, & potatoes formula with 10 components which are definitely easy to receive, and we have to process them at the very least through 10 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements for Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Make ready 2 for large flour tortillas
- Prepare 3 teaspoons avocado oil (or vegetable, coconut, etc)
- Provide 1/2 lb Mexican cheese blend
- Require 1 lb - frozen diced potatoes or homemade diced potatoes
- Provide 1 lb of ground chorizo (not links unless taking fresh chorizo out of lining links)
- Prepare 6 eggs
- Get 2 teaspoons - chipotle seasoning
- Make ready 1 teaspoon of chili powder
- Make ready to taste for Hot sauce
- Prepare to taste of Salt and pepper
Breakfast Burrito with Chorizo, Egg, & Potatoes steps:
- Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered.
- While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink.
- Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted.
- Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked.
- Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook.
- Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way.
- Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top.
- Optional - grill on a skillet!
- Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese.
- Add side of potatoes, and enjoy!
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