Breakfast Burrito Recipe
chorizo / egg / rice / cheese / creole / pico / ghost pepper tortilla / potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Wash and dice the potatoes into small cubes. Boil in salted water until tender, about 10 minutes. Drain and set aside.
- 2
Cook the Chorizo
In a skillet over medium heat, add the chorizo. Cook until browned and cooked through, about 5-7 minutes. Remove excess fat if necessary.
- 3
Scramble the Eggs
In a bowl, whisk the eggs with creole seasoning. Pour into the skillet with the chorizo and scramble until just set.
- 4
Combine Ingredients
Add the cooked rice, shredded cheese, and boiled potatoes to the skillet. Stir until everything is well combined and the cheese is melted.
- 5
Assemble the Burritos
Lay a ghost pepper tortilla flat, place a generous portion of the chorizo mixture in the center, top with pico de gallo, and fold the sides over the filling. Roll tightly to enclose.
- 6
Serve
Serve the breakfast burritos warm, optionally with additional pico de gallo on the side.