Chorizo Breakfast Burrito
Start your morning off with a hearty breakfast burrito, packed with cheesy eggs, hash browns, and spicy chorizo.
Ingredients
- 2 tbsp vegetable oil
- 2 cup refrigerated or (defrosted) frozen shredded hash browns
- salt and pepper to taste
- 6 medium eggs
- ¼ cup plain greek yogurt or sour cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 1 cup shredded cheddar or Colby jack
- 14 oz Mexican pork chorizo
- ⅓ cup white onion diced
- ½ bell pepper or pablano diced
- ½ cup pico de Gallo + more for serving
- ¼ cup pickled red onions optional
- 4-6 burrito sized tortillas I used low carb tortillas
Instructions
- In a large, flat bottomed skillet over medium high heat, add oil. Scatter hash browns in one even flat layer and season to taste with salt and pepper
- Cook without touching for 5-6 minutes, or until golden brown on the bottom. Using a spatula divide the has brown layer into 4 even quarters. Flip each quarter over and press flat against the bottom of the pan. Cook an additional 5-6 minutes or until golden brown.
- While the hash browns cook, heat another skillet over medium high heat and add in the chorizo (removed from casing if packaged in links), and diced onions and peppers. Cook for 5-7 minutes or until the chorizo begins to brown and the onions are soft. Set aside and leave the pan on the stove.
- Meanwhile in a bowl, scramble eggs, yogurt or sour cream, salt, pepper, and onion powder. Pour in a nonstick pan over medium low heat. Drag a spatula along the bottom of the pan with a spatula a few times to create fluffy eggs.
- When the eggs are just shy of being dry (still a bit shiny), sprinkle in about ⅓ cup of the shredded cheese and fold in the cheese until melted. Remove from heat.
- To assemble the burritos, take the tortillas and microwave them for 30 seconds under a damp towel to make them pliable.
- Spoon about ⅓ cup of hash browns into the center of the tortilla. Top that with 3-4 heaping table spoons of eggs, 1-2 tbsp of shredded cheese, 1 tbsp of pico de Gallo, 1 tbsp of pickled onions (optional), and 2-3 heaping tbsp of chorizo.
- Fold the half of the tortilla nearest you over the filling to the other edge. With your ring, middle, and index fingers, drag the top of the tortilla that is over the filling towards you pulling the filling with it.
- Use your pinkies to push the two sides of the tortilla on both ends of the filling towards the center. Now use your thumbs to help roll the entire burrito over itself away from you, so the seal is on the bottom
- Put the skillet used to cook the hash browns back over medium heat. Place each burrito, seam side down, back in the skillet. Cook for 2-3 minutes or until golden brown. Turn and repeat on all 4 sides.
- Serve immediately with extra pico de Gallo on the side, or wrap in foil and place in a freezer safe plastic bag to freeze for up to 1 month.