Hearty Chorizo and Egg Breakfast Burritos

1Ingredients

• 225 gramsChorizo sausage
• 8 unitLarge eggs
• 4 unitLarge flour tortillas
• 1 cupShredded cheddar cheese
• 2 tablespoonsMilk or cream
• 1 tablespoonOlive oil
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 1 servingOptional toppings (salsa, sour cream, avocado)

2Instructions

1. 1

   Remove chorizo from its casing, if applicable. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spoon, until it's fully browned and cooked through, about 7-10 minutes. Drain off any excess grease and transfer the cooked chorizo to a plate, leaving a small amount of rendered fat in the skillet.

   ⏱ 10 min
2. 2

   While the chorizo cooks, whisk the eggs in a medium bowl with milk or cream, salt, and pepper until well combined.

   ⏱ 2 min
3. 3

   Reduce the heat under the skillet to medium. If needed, add the tablespoon of olive oil. Pour the whisked eggs into the skillet. Cook, stirring gently with a spatula, until the eggs are set but still soft and fluffy, about 3-5 minutes.

   ⏱ 5 min
4. 4

   Return the cooked chorizo to the skillet with the scrambled eggs. Stir gently to combine. Add the shredded cheddar cheese and stir until it's just melted into the mixture. Remove the skillet from the heat.

   ⏱ 3 min
5. 5

   Warm the flour tortillas according to package instructions, either in a dry skillet, microwave, or oven, until soft and pliable. This prevents them from cracking when rolled.

   ⏱ 2 min
6. 6

   Lay each warm tortilla flat. Spoon an equal portion of the chorizo and egg mixture onto the center of each tortilla.

   ⏱ 2 min
7. 7

   Fold in the sides of each tortilla, then fold the bottom edge up and over the filling. Roll tightly from the bottom up to create a secure burrito. Serve immediately with your favorite toppings like salsa, sour cream, or sliced avocado.

   ⏱ 3 min