Chorizo Breakfast Burrito2013-01-27
- Yield : 8
- Servings : 8
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
I am a huge Mexican food fan, and an even bigger fan of a “grab-n-go” style of breakfast that tastes great. For this recipe, I will give you my healthiest rendition that can be altered to your own liking by substituting full fat products or real pork chorizo.
Personally, I like to make my own chorizo seasoning, but, you can always purchase the seasoning in the Mexican food section of your local grocery store.
- 1 tbsp extra virgin olive oil
- 2 extra large Idaho potatoes (You can use Simply Potatoes - Diced Potatoes with Onion as a substitute to save time)
- 1/4 medium white onion diced
- 1 lb Extra Lean Ground Turkey
- 6 Eggs
- 2 tbsp heavy whipping cream or milk (I use skim milk) **Optional**
- 2 1/2 Cups of shreded Mexican blended cheese
- 8 Tbsp fat free sour cream
- 5 tbsp chorizo seasoning
- 1 tsp sea salt
- 1 tsp black pepper
- 1/8 tsp cayenne pepper
- 8 10" tortillas (Your favorite brand)
Mix the potatoes and onion with olive oil, salt, pepper, and cayenne pepper while you have a 10" pan heating over medium heat
Add the potatoes to the pan and cover to cook through. (The meat may cook before the potatoes are soft, so I always start them first and then start the meat once I start browning the potatoes)
While the potatoes are cooking, have a second 10" skillet heating over medium heat. Mix your chorizo seasoning with your meat of choice. Once mixed, add the meat to the pan to cook.
While the meat and potatoes are cooking, you can prep up your burritos. (This batch is large enough to make 8 burritos, so, I like to make them and store in the fridge to have a quick breakfast on the go.) Add 1 tbsp of the sour cream and spread around the tortilla, and sprinkle the cheese on top of that. (See pictures int he slider to see an example)
Once the potatoes are soft to the touch, remove the lid and brown them lightly.
Once lightly browned, add your meat to the same pan and continue to cook them together on low heat. (Keep the grease from the meat in the meat pan for the eggs)
Scramble 6 eggs with the heavy whipping cream or milk and add them to the hat pan that the meat was cooking in. (If you were using extra lean ground turkey, there may not be any grease. In that case, use a little non-stick spray on the pan) Once scrambled, add them to the pan to cook
Once the eggs are cooked, add them to the meat and potatoes and turn the meat pan off. (If you like olives like I do, throw some sliced olives in the pan too)
Quickly rinse the egg pan and dry so that it is clean. Place it back on the burner over medium heat. Put your tortilla in the pan to warm it for easy burrito wrapping and to melt the cheese a little. (Add your avocado if you would like.
Add about 3/4 cup of the meat mix to the tortilla (see pictures above for an example)
Remove the tortilla from the pan and put on a plate to wrap and serve. This pairs great with some fresh fruit.
For a little extra freshness and flavor, you can add some diced avocado and tomatoes to the burrito. I also love to add a handful of sliced black olives to my mixture