Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Ingredients
- 1/2 pound fresh chorizo
- 1/2 poblano pepper, chopped
- 1/2 yellow onion, chopped
- 1/2 red bell pepper, chopped
- 2 Yukon gold potatoes, cut into bite-sized pieces
- 4 large eggs
- 1/3 cup half-and-half
- salt and pepper to taste
- 2 tablespoons butter or olive oil
- 1/4 cup shredded cheese, any kind
- 4 burrito-sized flour tortillas
Directions
- Heat a large skillet over medium heat. Add chorizo, poblano pepper, onions, and red bell pepper. Cook until vegetables are tender, 5 to 7 minutes. Remove skillet from heat.
- In a microwave-safe bowl, cook potatoes with a small amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture.
- Meanwhile, whisk eggs, half-and-half, salt, and pepper together in a large bowl.
- Heat butter in a skillet over medium heat. Add egg mixture and scramble until eggs are cooked, about 3 minutes. Remove eggs from heat. Fold in cheese.
- Spoon chorizo mixture in a line across the middle of a tortilla, then add a layer of scrambled eggs. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.
Nutrition Facts (per serving)
| 1105 | Calories |
| 47g | Fat |
| 129g | Carbs |
| 40g | Protein |
Topic Keyword
breakfast burrito,breakfast burrito recipe,how to make chorizo with potatoes,burrito,how to make chorizo with potato,how to make breakfast burrito,how to make a breakfast burrito,the best breakfast burrito,how to make breakfast burritos,best breakfast burrito,southern breakfast potatoes,breakfast potatoes air fryer,best breakfast burrito recipe,breakfast,the breakfast burrito that changed my life,chorizo and potato torta,breakfast potatoes recipe.
