Big Breakfast Burrito Recipe
Flour tortilla, scrambled eggs, cheddar, provolone, chorizo sausage, potatoes, chipotle salsa, sour cream, avocado, pico
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Ingredients
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Tortilla and Fillings
Toppings
Method
Preparation
- 1
Wash and peel the potatoes, then cut them into small cubes.
- 2
- 3
In a skillet, cook the chorizo sausage over medium heat until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
- 4
In the same skillet, scramble the eggs until fully cooked, about 3-4 minutes. Add the cooked chorizo and mix well. Stir in the cheddar and provolone cheese until melted.
Assembly
- 5
Assemble the Burrito
Lay a flour tortilla flat on a clean surface.
- 6
Add a generous scoop of the egg and chorizo mixture in the center of the tortilla.
- 7
Top with the cooked potatoes, a dollop of sour cream, chipotle salsa, and pico de gallo.
- 8
Slice the avocado and arrange a few slices on top of the filling.
- 9
Fold in the sides of the tortilla and then roll it up from the bottom to the top to enclose the filling.
Serving
- 10
Cut the burrito in half if desired, and serve with additional salsa and sour cream on the side.