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You will be able to take your breakfast game to the next level with this mouthwatering breakfast burrito that has potatoes and chorizo. Because of the opulent tastes, you will want to keep going back for more. You should serve this dish with a side of fruit, salsa, and sour cream.
Ingredients
- Two-half pounds of fresh chorizo
- a half of a poblano pepper of chopped
- one-half of a chopped yellow onion
- one-half of a red bell pepper, chopped
- 2 Yukon gold potatoes, chopped into pieces that are suitable for nibbling
- a total of four big eggs
- 1/3 cup half-and-half
- salt & pepper to taste
- 2 tablespoons butter or olive oil
- 1/4 cup shredded cheese, any flavor
- 4 burrito-sized flour tortillas
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Directions
Step 1
Heat a large skillet over medium heat. Add chorizo, poblano pepper, onions, and red bell pepper. Cook until veggies are soft, 5 to 7 minutes. Remove skillet from heat.
Step 2
In a microwave-safe basin, heat potatoes with a little amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture.
Step 3
Meanwhile, mix eggs, half-and-half, salt, and pepper together in a large bowl.
Step 4
Heat butter in a pan over medium heat. Add egg mixture and scramble until eggs are done, approximately 3 minutes. Remove eggs from heat. Fold in cheese.
Step 5
Spoon chorizo mixture in a line across the center of a tortilla, then add a layer of scrambled eggs. Fold opposing sides of the tortilla to overlap the filling. Roll 1 of the opposing sides around the filling producing a burrito.
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