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Breakfast Burrito with Chorizo, Egg, & Potatoes
Breakfast Burrito with Chorizo, Egg, & Potatoes

Before you jump to Breakfast Burrito with Chorizo, Egg, & Potatoes recipe, you may want to read this short interesting healthy tips about Healthy Power Goodies.

We are all aware that consuming healthy meals can help us truly feel better inside our bodies. We have a tendency to feel way less gross whenever we increase our intake of nutritious foods and lower our consumption of unhealthy foods. Eating more fresh vegetables helps you feel better than eating a slice of pizza. Deciding on healthier food choices can be tough if it is snack time. Shopping for snacks can be a difficult task because you have countless options. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.

Eating almonds is a fantastic alternative as long as you don’t have a nut allergy. Almonds are usually considered a super food because they’re packed full of things that help boost our vitality while keeping us healthy. These types of nuts have lots of vitamins E, B2, and manganese. Tryptophan, an enzyme also contained in turkey which induces drowsiness, is present in almonds. But when you eat almonds, you don’t feel like you must sleep a while. These nuts unwind the muscles and provide a general sense of peace. Your emotional level can sometimes be lifted by just eating almonds.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to breakfast burrito with chorizo, egg, & potatoes recipe. To make breakfast burrito with chorizo, egg, & potatoes you only need 10 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Breakfast Burrito with Chorizo, Egg, & Potatoes:
  1. Prepare 2 large flour tortillas
  2. Provide 3 teaspoons avocado oil (or vegetable, coconut, etc)
  3. You need 1/2 lb Mexican cheese blend
  4. Use 1 lb frozen diced potatoes or homemade diced potatoes
  5. Get 1 lb ground chorizo (not links unless taking fresh chorizo out of lining links)
  6. Provide 6 eggs
  7. Provide 2 teaspoons chipotle seasoning
  8. Use 1 teaspoon chili powder
  9. Use to taste Hot sauce
  10. Prepare to taste Salt and pepper
Instructions to make 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.
  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.
  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.
  4. Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked.
  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.
  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.
  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.
  8. Optional - grill on a skillet!
  9. Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese.
  10. Add side of potatoes, and enjoy!

Secondly, this type of burrito is loaded with proteins. Thanks to the eggs and chorizo. Top with cheese, eggs, cilantro, salsa, and avocado. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent.

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