Chorizo Bacon Breakfast Burrito
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
0 out of 5 stars
(0)
Ingredients
8 burritos
- 1 lb. bulk chorizo sausage
- 2 tablespoons olive oil
- 16 oz. frozen diced hash-brown potatoes with onions and peppers
- 8 large eggs, beaten
- 8 strips bacon, cooked and chopped
- 1 1/2 cups shredded Cheddar or Mexican Blend cheese
- 8 8-inch Old El Paso flour tortillas, heated
- Pico de gallo, chopped avocado, and/or hot sauce, for serving, if desired
How would you rate this recipe?
Preparation
Step 1
Heat a medium skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes or until sausage is no longer pink, stirring frequently. Remove from skillet; cover to keep warm.
Step 2
Wash the skillet to cook the potatoes. Heat the olive oil over medium-high heat. Add the potatoes and cook until tender and slightly crispy, about 8-10 minutes. Remove potatoes from skillet and set aside.
Step 3
In the same pan, cook the eggs. Spray with non-stick cooking spray and add the beaten eggs. Cook for 3 to 5 minutes, stirring frequently. Remove from heat.
Step 4
To assemble the burritos, sprinkle shredded cheese down the center of each warm flour tortilla. Next, spoon about ¼ cup of sausage over the cheese. Top with about ¼ cup of potatoes, egg, and 1 strip of chopped bacon. Fold bottom of each tortilla up over filling; roll up. If desired, serve with pico de gallo, avocado, and hot sauce. Serve warm.
Step 5
Note-these burritos are freezer friendly! Wrap each burrito in foil and place in a Ziploc freezer bag. When ready to eat, unwrap frozen burrito from foil. Place Wrap in a damp paper towel and microwave for about 3 minutes, depending on microwave power.
Step 6
Save recipe for the next time?
Chef's notes
These burritos are freezer friendly! Wrap each burrito in foil and place in a Ziploc freezer bag. When ready to eat, unwrap frozen burrito from foil. Place Wrap in a damp paper towel and microwave for about 3 minutes, depending on microwave power.
