Ingredients
Scale
- 4 large flour tortillas
- 1 pound chorizo, removed from casing
- 1 bell pepper, diced (any color)
- 1/2 onion, diced
- 6 large eggs
- 1/4 cup milk or cream
- Salt and pepper to taste
- Shredded cheese (cheddar, Monterey Jack, or your favorite)
- Optional toppings: salsa, avocado, sour cream
Instructions
- In a large skillet, cook the chorizo over medium heat, breaking it apart with a spoon. Add the diced bell pepper and onion. Cook until the chorizo is browned and the vegetables are softened, about 8-10 minutes. Drain any excess grease.
- In a bowl, whisk together the eggs, milk (or cream), salt, and pepper. Pour the egg mixture into a separate skillet over medium heat. Cook, stirring occasionally, until the eggs are set but still slightly moist.
- Add the scrambled eggs to the skillet with the chorizo and vegetables. Stir to combine all the ingredients, ensuring everything is evenly distributed.
- Warm the tortillas slightly in a dry skillet or microwave. Place a generous amount of the chorizo and egg mixture in the center of each tortilla. Sprinkle with shredded cheese and any other desired toppings. Fold in the sides of the tortilla and roll it up tightly.
Notes
- Warming the tortillas makes them easier to roll and prevents them from tearing.
- Overfilling the burrito makes it difficult to roll and can lead to a messy eating experience.
- For extra security, you can sear the rolled burrito in a hot skillet for a few seconds on each side to seal the edges.
- Feel free to add your favorite ingredients such as beans, potatoes, or hot sauce to make it your own version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
- Diet: Balanced
Nutrition
- Serving Size: 1 burrito
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 300mg