Breakfast Burrito Recipe
Special eggs, pepper shuff's jack local cheese chorizo pico de gallo guacamole seasoned roasted potato red pepper wedges aioli.
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Ingredients
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Eggs and Cheese
Chorizo and Potatoes
Pico de Gallo
Guacamole
Assembly
Method
Prepare the Potatoes
- 1
Roast the Potatoes
Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and black pepper. Spread them on a baking sheet in a single layer. Roast for about 25-30 minutes until golden and crispy, stirring halfway through.
Cook the Chorizo
- 2
Sauté the Chorizo
In a skillet over medium heat, crumble the chorizo and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary and set aside.
Make the Eggs
- 3
Scramble the Eggs
In a bowl, whisk together the eggs, milk, salt, and black pepper. In a non-stick skillet, cook the egg mixture over medium heat, stirring occasionally until just set, about 5 minutes. Remove from heat and fold in the shredded pepper jack cheese until melted.
Prepare Pico de Gallo
- 4
Mix Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
Make Guacamole
- 5
Prepare Guacamole
In a bowl, mash the ripe avocados and mix in lime juice and salt until smooth. Adjust seasoning to taste.
Assemble the Burritos
- 6
Build the Burrito
Warm the flour tortillas in a dry skillet or microwave. Layer each tortilla with scrambled eggs, sautéed chorizo, roasted potatoes, pico de gallo, guacamole, sliced red bell pepper, and a drizzle of aioli. Roll up tightly and serve warm.