Ultimate Serving Recipe Breakfast Burrito with Chorizo Egg Potatoes Very Delicious

Without fail making ultimate Breakfast Burrito with Chorizo, Egg, & Potatoes easy, bouncy, practical.

10 ingredients, 10 steps, cooking Breakfast Burrito with Chorizo, Egg, & Potatoes

Good Evening my mother, now you can make recipe Breakfast Burrito with Chorizo, Egg, & Potatoes with 10 ingredients and 10 steps. Next this is how to make it, please carefully carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 10 stages of easy cooking Breakfast Burrito with Chorizo, Egg, & Potatoes.

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Ingredients all Breakfast Burrito with Chorizo, Egg, & Potatoes

1. Prepare 2 : large flour tortillas.
2. You need 3 teaspoons : avocado oil (or vegetable, coconut, etc).
3. It’s 1/2 lb : Mexican cheese blend.
4. You need 1 lb : frozen diced potatoes or homemade diced potatoes.
5. You need 1 lb : ground chorizo (not links unless taking fresh chorizo out of lining links).
6. Prepare 6 : eggs.
7. It’s 2 teaspoons : chipotle seasoning.
8. It’s 1 teaspoon : chili powder.
9. Prepare to taste : Hot sauce.
10. You need to taste : Salt and pepper.

If all basic ingredients Breakfast Burrito with Chorizo, Egg, & Potatoes it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

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Step by Step Cooking Breakfast Burrito with Chorizo, Egg, & Potatoes

1. Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered. brqq
2. While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink. brqq
3. Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted. brqq
4. Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked. brqq
5. Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook. brqq
6. Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way. brqq
7. Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top. brqq
8. Optional - grill on a skillet! brqq
9. Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese. brqq
10. Add side of potatoes, and enjoy! brqq
11. Finish and Enjoy.

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