Ingredients
Chorizo Potato Breakfast Burrito:
- 1 TBSP Extra-virgin olive oil
- 8 oz Chorizo sausage casing removed and crumbled
- 1 cup Potato peeled and diced
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- ½ cup Cheddar cheese shredded
- 2 Flour tortillas
Iced Coffee:
- Coffee
- Ice cubes
- Your choice of creamer
- Your choice of sweetener
Instructions
- Brew the coffee, set aside to cool.
- In a non-stick skillet, heat olive oil over medium-high heat. Add crumbled chorizo and cook until browned, breaking it apart with a spoon. Remove chorizo from the pan and set aside. In the same pan, add diced potatoes. Season with salt and pepper. Cook until golden brown and crispy, stirring occasionally. Once cooked, add the chorizo back to the pan and mix well. Remove the mixture from the pan and set aside.
- In the same skillet, pour beaten eggs. Cook over medium heat, stirring gently, until the eggs are just set. Remove from heat and mix in the chorizo and potato mixture. Sprinkle shredded cheddar cheese on top and let it melt from the heat of the eggs.
- Heat the tortillas in the skillet or microwave until warm and pliable.
- Place half of the egg and chorizo mixture in the center of each warm tortilla.
- Fold the sides of the tortillas over the filling, then fold the bottom edge up and roll tightly to form the burritos.
- Fill a glass with ice cubes. Pour cooled coffee over the ice. Add milk or creamer if desired. Sweeten to taste.
- Serve the chorizo potato breakfast burritos with iced coffee immediately.
Nutrition
Calories: 6kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 62mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 16IU | Calcium: 2mg | Iron: 0.02mg
Chorizo Potato Breakfast Burrito
Ingredients
Chorizo Potato Breakfast Burrito:
- 1 TBSP Extra-virgin olive oil
- 8 oz Chorizo sausage casing removed and crumbled
- 1 cup Potato peeled and diced
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- ½ cup Cheddar cheese shredded
- 2 Flour tortillas
Iced Coffee:
- Coffee
- Ice cubes
- Your choice of creamer
- Your choice of sweetener
Instructions
- Brew the coffee, set aside to cool.
- In a non-stick skillet, heat olive oil over medium-high heat. Add crumbled chorizo and cook until browned, breaking it apart with a spoon. Remove chorizo from the pan and set aside. In the same pan, add diced potatoes. Season with salt and pepper. Cook until golden brown and crispy, stirring occasionally. Once cooked, add the chorizo back to the pan and mix well. Remove the mixture from the pan and set aside.
- In the same skillet, pour beaten eggs. Cook over medium heat, stirring gently, until the eggs are just set. Remove from heat and mix in the chorizo and potato mixture. Sprinkle shredded cheddar cheese on top and let it melt from the heat of the eggs.
- Heat the tortillas in the skillet or microwave until warm and pliable.
- Place half of the egg and chorizo mixture in the center of each warm tortilla.
- Fold the sides of the tortillas over the filling, then fold the bottom edge up and roll tightly to form the burritos.
- Fill a glass with ice cubes. Pour cooled coffee over the ice. Add milk or creamer if desired. Sweeten to taste.
- Serve the chorizo potato breakfast burritos with iced coffee immediately.
Nutrition
Calories: 6kcalCarbohydrates: 0.2gProtein: 0.04gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 62mgPotassium: 2mgFiber: 0.1gSugar: 0.02gVitamin A: 16IUCalcium: 2mgIron: 0.02mg
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