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© Sunshine Urbaniak

Breakfast Burrito with Chorizo

Nov 11, 2019 | Breakfast

I make a lot of burritos at my house. My kids love them and they’re the perfect quick meal during soccer season—ok, well any season! My breakfast burrito may not be super quick but it’s well worth the 30 minutes or so it takes to make them. They are so flavorful with scrambled eggs cooked with onion, garlic, and cumin, then topped with chorizo, fresh avocado, cilantro, sour cream and ranch dressing, salsa and tomatillo sriracha. One bite and you will be hooked. Enjoy!

Breakfast Burrito

Serving: 1

AuthorSunshine UrbaniakCategoryTotal Time35 mins

INGREDIENTS

4 Flour Tortillas, Burrito Size
2 Chorizo Links
8 Eggs
1 tsp Cumin
½ tsp Salt
¼ tsp Pepper
1 tbsp Olive Oil
1 tbsp Butter
¼ cup Red Onion, minced
1 Garlic Clove, minced
1 Avocado, chopped
¼ cup Sour Cream
¼ cup Ranch Dressing
1 cup Cheddar Cheese, Shredded
1 Lime
Salsa
Tomatillo sriracha

DIRECTIONS

1

Preheat oven to 300 degrees. Save time and cook chorizo (if raw) and egg mixture at the same time. If you have cooked chorizo, dice and add to egg mixture.

2

Cook chorizo in a small saucepan over medium heat until light and crispy. Set aside and divide into 4 portions in the pan. Beat eggs with salt, pepper, and cumin. In a large saucepan over medium heat, add olive oil and butter. When warm, add onion and garlic and cook for 5 min. Add eggs and scramble until soft. Set aside and divide into 4 portions in the pan. Also divide the avocado, cilantro, and cheese.

3

Mix the sour cream and ranch together, set aside. Spoon 1 portion of the egg mixture and chorizo into the center of a tortilla. Top with avocado, cilantro, cheese, a light squeeze of lime, a spoonful of dressing and salsa, and the sriracha if desired. Roll up the burrito, and place seam side down on a baking sheet. Make the remaining 3 burritos. Place in oven for 10 min., then serve warm.

Ingredients

 4 Flour Tortillas, Burrito Size
 2 Chorizo Links
 8 Eggs
 1 tsp Cumin
 ½ tsp Salt
 ¼ tsp Pepper
 1 tbsp Olive Oil
 1 tbsp Butter
 ¼ cup Red Onion, minced
 1 Garlic Clove, minced
 1 Avocado, chopped
 ¼ cup Sour Cream
 ¼ cup Ranch Dressing
 1 cup Cheddar Cheese, Shredded
 1 Lime
 Salsa
 Tomatillo sriracha

Directions

1

Preheat oven to 300 degrees. Save time and cook chorizo (if raw) and egg mixture at the same time. If you have cooked chorizo, dice and add to egg mixture.

2

Cook chorizo in a small saucepan over medium heat until light and crispy. Set aside and divide into 4 portions in the pan. Beat eggs with salt, pepper, and cumin. In a large saucepan over medium heat, add olive oil and butter. When warm, add onion and garlic and cook for 5 min. Add eggs and scramble until soft. Set aside and divide into 4 portions in the pan. Also divide the avocado, cilantro, and cheese.

3

Mix the sour cream and ranch together, set aside. Spoon 1 portion of the egg mixture and chorizo into the center of a tortilla. Top with avocado, cilantro, cheese, a light squeeze of lime, a spoonful of dressing and salsa, and the sriracha if desired. Roll up the burrito, and place seam side down on a baking sheet. Make the remaining 3 burritos. Place in oven for 10 min., then serve warm.

Breakfast Burrito

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