Description
The ultimate morning upgrade that’s ready in minutes and packed with bold, spicy flavors – weekday breakfast will never be boring again.
Ingredients
Scale
- 8 oz (226g) fresh Mexican chorizo, casing removed
- 6 large eggs
- ¼ cup (60ml) whole milk
- 1 tablespoon (15g) butter
- 1 small onion (about 1 cup/150g), finely diced
- 1 small bell pepper (about ¾ cup/100g), diced (red or green)
- 2 cloves garlic, minced
- 4 large (10-inch) flour tortillas
- 1 cup (113g) shredded cheddar or Monterey Jack cheese
- ½ cup (120g) sour cream
- ¼ cup (60g) fresh salsa or pico de gallo
- 1 small avocado, sliced (optional)
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper to taste
- Hot sauce (optional)
Instructions
- Heat a large skillet over medium-high heat. Add chorizo, breaking it up with a wooden spoon as it cooks until it begins to brown (4-5 minutes).
- Add diced onions and bell peppers to the pan. Reduce heat to medium and cook for 3-4 minutes until vegetables soften. Add garlic and cook for another 30 seconds.
- In a separate bowl, whisk eggs and milk with a pinch of salt and pepper. In another pan, melt butter over medium-low heat and cook eggs slowly, folding gently until just shy of fully set.
- Gently fold the eggs into the chorizo mixture and remove from heat.
- Warm tortillas using your preferred method until soft and pliable.
- Lay a warm tortilla flat and spread a tablespoon of sour cream across the lower third. Top with a quarter of the chorizo-egg mixture, cheese, salsa, avocado slices (if using), and cilantro.
- Fold in the sides of the tortilla, then fold up the bottom over the filling and roll tightly.
- Optional: Toast the assembled burrito in a lightly oiled skillet for 1-2 minutes per side until golden.
- Cut in half diagonally and serve immediately, or wrap in foil to keep warm.