Chorizo and Hash Brown Breakfast Burritos

Name: Chorizo and Hash Brown Breakfast Burritos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 0.5 pound pork chorizo (casings removed); 1 cup hash browns (frozen shredded); 4 eggs (beaten); 0.75 cup cheddar cheese (shredded sharp); 3 flour tortillas (burrito size); 0.25 teaspoon salt; 0.25 teaspoon black pepper (ground)

Hearty flour tortillas packed with spiced Mexican pork chorizo, crispy golden hash browns, fluffy scrambled eggs, and melted cheddar.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy
Cost: $2.47/serving

Dietary

Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

0.5 pound pork chorizo (casings removed)
1 cup hash browns (frozen shredded)
4 eggs (beaten)
0.75 cup cheddar cheese (shredded sharp)
3 flour tortillas (burrito size)
0.25 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Heat a large skillet over medium-high heat. Add pork chorizo and cook for 5 minutes, breaking it into small crumbles with a wooden spoon until browned and fully cooked through. Transfer cooked chorizo to a plate, leaving 1 tablespoon of rendered fat in the skillet.
Add hash browns to the hot skillet in a single layer and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 4 minutes until golden and crispy on the bottom, then flip and cook for 2 more minutes. Transfer hash browns to the plate with the chorizo.
Lower heat to medium-low. Pour beaten eggs into the skillet and cook gently for 2 minutes, stirring slowly until soft, creamy curds form. Remove skillet from heat immediately.
Warm flour tortillas in a dry pan or microwave for 15 seconds until pliable. Divide scrambled eggs, cooked chorizo, crispy hash browns, and cheddar cheese evenly down the center of each tortilla.
Fold the left and right sides of each tortilla toward the center, then tightly roll from the bottom up to seal into burritos. Serve warm.

Notes

To freeze for make-ahead breakfasts, wrap each cooled burrito tightly in aluminum foil and store in a zip-top freezer bag for up to 2 months. Reheat directly from frozen in a 375°F oven for 20 minutes or microwave unwrapped for 2 minutes.

Nutrition (per serving)

Calories: 546
Protein: 28.9 g
Carbohydrates: 30.2 g
Fat: 32.4 g
Fiber: 2.7 g
Sodium: 1467 mg
Saturated Fat: 12.9 g
Sugar: 1.1 g
Cholesterol: 388 mg