Breakfast Burrito Recipe

House breakfast

1. 1

   Prep

   Wash and dice the potatoes into small cubes. Dice onion and red bell pepper. Mince the garlic.

2. 2

   Cook potatoes and vegetables

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add potatoes with a pinch of salt and cook, stirring occasionally, until edges are golden and potatoes are tender, about 10-12 minutes. Add onion and bell pepper and cook until softened and lightly caramelized, about 5-7 minutes. Add minced garlic for the last minute and stir.

3. 3

   Cook chorizo

   In a separate skillet, add remaining olive oil if needed and crumble chorizo. Cook over medium heat until browned and fat renders, about 6-8 minutes. Transfer to a plate.

4. 4

   Scramble eggs

   In the same skillet used for vegetables (wipe as needed), beat eggs with a pinch of salt and pepper. Cook over medium heat, stirring gently, until set but still creamy. Remove from heat.

5. 5

   Combine fillings

   Return chorizo to the skillet with potatoes and vegetables. Stir to combine, then fold in the scrambled eggs. Taste and adjust seasoning with a pinch more salt or pepper if desired.

6. 6

   Warm tortillas and assemble

   Warm tortillas in a dry skillet or microwave until pliable. Divide the filling evenly among tortillas. Sprinkle with shredded cheese on each.

7. 7

   Roll burritos

   Fold the sides over the filling, roll tightly from bottom to top to seal.

8. 8

   Optional crisp

   Optional: place rolled burritos seam-side down in a lightly oiled skillet for 1-2 minutes per side to crisp the outside.

9. 9

   Serve

   Serve immediately. Optional toppings: salsa, avocado, cilantro, or hot sauce.