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Before you jump to Breakfast Burrito with Chorizo, Egg, & Potatoes recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.
Healthy and balanced eating helps bring about a feeling of wellness. If we eat more healthy meals and a lesser amount of of the unhealthy ones we generally feel much better. Eating more vegetables helps you feel much better than eating a portion of pizza. Sometimes it’s hard to find healthier foods for something to eat between meals. Shopping for goodies can be a challenge because you have a great number of options. There’s nothing like one of these healthy foods when you need an energy-boosting treat.
If you’re looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the morning. Chips and crackers created from whole grains can be great for quick snack foods to eat on the go. Whole grains are always better than processed grains present in white bread.
You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to breakfast burrito with chorizo, egg, & potatoes recipe. To cook breakfast burrito with chorizo, egg, & potatoes you only need 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Prepare large flour tortillas
- Get avocado oil (or vegetable, coconut, etc)
- Get Mexican cheese blend
- Provide frozen diced potatoes or homemade diced potatoes
- Use ground chorizo (not links unless taking fresh chorizo out of lining links)
- You need eggs
- You need chipotle seasoning
- Use chili powder
- Use Hot sauce
- Prepare Salt and pepper
Steps to make Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered.
- While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink.
- Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted.
- Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked.
- Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook.
- Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way.
- Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top.
- Optional - grill on a skillet!
- Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese.
- Add side of potatoes, and enjoy!
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