Chorizo Potato and Egg Breakfast Burritos
Hearty breakfast burritos with chorizo and eggs
Ingredients
- 10 oz beef or soy chorizo halal friendly
- 1 large russet potato
- 5 large eggs
- 4 large burrito size flour tortillas or 8 small tortillas
Optional Add Ins
- Shredded cheese
- Sour cream
- Refried beans
- Avocado
- Salsa
Instructions
- Pierce the russet potato all over with a fork and microwave for 2 minutes per side until tender. Alternatively dice the potato and boil until soft.
- Once cooked remove the skin if desired and cut the potato into even pieces.
- Remove beef or soy chorizo from its casing and cook in a large skillet over medium heat for about 8 to 10 minutes until fully cooked.
- If using beef chorizo drain excess grease if desired. If using soy chorizo add a small splash of oil before continuing.
- Add the cooked potatoes to the skillet and stir to coat with the chorizo.
- Crack in the eggs and gently stir cooking until the eggs are fully set.
- Warm tortillas until soft.
- Spoon filling into the center of each tortilla add optional toppings if using and wrap tightly into burritos.
Notes
For extra spice add chili flakes or hot sauce. Whole wheat tortillas work well if you want more fiber.