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Breakfast Burritos

Posted by 4love2love on May 31, 2011

This is a recipe that I have been using a long time. I make a few modifications from time to time, but this is the base recipe. Feel free to make some modifications to suit your taste as needed.

  • 2 Packages of Lil’ Guy Tortillas (Burrito Size) – These stay good in the refrigerator for a fairly long time and do not stick after being refrigerated.
  • 1 to 1 1/2 dozen eggs (I use brown eggs)
  • 1 lb. Chorizo (Mexican sausage) – You can substitute other sausage as you like, I prefer chorize for the spiciness it adds.
  • 1/4 cup chopped Jalapeños or other type of pepper.
  • 1/4 cup diced Onion (I use red onions, though even frozen onions will work)
  • 1 can of diced Tomatoes
  • 1 cup diced Potatoes
  • Olive Oil
  • Milk
  • Dry red wine
  • Lemon Juice
  • Sea Salt (or regular)
  • Ground Pepper (I like Peppercorn Medley in the grinder)
  • Herbs for flavor (I like Parsley, Basil, and Cilantro)
  • 1 full 10 oz. or larger bag of shredded cheese (I prefer mild cheddar or a Mexican/taco blend)
In one skillet, cook chorizo with a small amount of dry red wine and a couple splashes of lemon juice. Cook on medium heat until the sausage is fully cooked. Drain excess fluid out of the pan.
While the meat is cooking, in a second pan, use a small amount of olive oil to fry the diced potatoes. Once they are golden brown, add Jalapenos, Onion and saute on medium-low heat. Once meat is cooked and drained, add potato mix to the meat, keep on medium heat and add diced tomatoes.
In a bowl, crack all eggs, whisk together with a small amount of milk and add them with the diced tomatoes in the meat/vegetable mix. Keep heat on medium and add reasonable amount of seasonings. Mix thoroughly together and let cook, stirring occasionally until egg mix is completely cooked. Turn off heat and put a layer of cheese on top of mix and let sit for 5-10 minutes until cheese is melted.
You can warm the tortillas in the microwave for about 20-30 seconds or on a flat skillet. If you use the skillet method, a few seconds on each side is sufficient. Put enough of the filling into the tortilla shell to cover the center of the tortilla, covering about 1/3 of the tortilla. Sprinkle cheese on top. Roll one side over mixture, fold the bottom part upward, then roll tortilla over until no mixture is showing except through the top opening.
Feel free to add salsa, hot sauce, or any other condiments you like.
Enjoy!
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