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Breakfast Burrito

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time35 mins

INGREDIENTS

4 Flour Tortillas, Burrito Size
2 Chorizo Links
9 Eggs
½ tsp Cumin
½ tsp Salt
¼ tsp Pepper
1 tbsp Olive Oil
¼ cup Red Onion, minced
1 Garlic Clove, minced
2 tbsp Cilanatro, minced
¼ cup Sour Cream
¼ cup Ranch Dressing
1 cup Mexican Cheese Mix, shredded
1 Lime
1 Avocado, chopped
1 Tomato, chopped
Garnishes: Salsa, Tomatillo sriracha, Cilantro

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. Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic and cook for 2 min. Add eggs and cilantro and scramble until soft. Set aside and divide into 4 portions in the pan. Also divide the avocado, cilantro, tomatoes, 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, cheese, tomatoes, a light squeeze of lime, a spoonful of the sour cream dressing, and the salsa/sriracha if desired. Roll up the burrito, and place seam side down on a baking sheet. Make the remaining 3 burritos. Place in the oven for 10 min., then serve warm.

Ingredients

 4 Flour Tortillas, Burrito Size
 2 Chorizo Links
 9 Eggs
 ½ tsp Cumin
 ½ tsp Salt
 ¼ tsp Pepper
 1 tbsp Olive Oil
 ¼ cup Red Onion, minced
 1 Garlic Clove, minced
 2 tbsp Cilanatro, minced
 ¼ cup Sour Cream
 ¼ cup Ranch Dressing
 1 cup Mexican Cheese Mix, shredded
 1 Lime
 1 Avocado, chopped
 1 Tomato, chopped
 Garnishes: Salsa, Tomatillo sriracha, Cilantro

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. Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic and cook for 2 min. Add eggs and cilantro and scramble until soft. Set aside and divide into 4 portions in the pan. Also divide the avocado, cilantro, tomatoes, 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, cheese, tomatoes, a light squeeze of lime, a spoonful of the sour cream dressing, and the salsa/sriracha if desired. Roll up the burrito, and place seam side down on a baking sheet. Make the remaining 3 burritos. Place in the oven for 10 min., then serve warm.

Breakfast Burrito
Breakfast Burrito
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