Name: Chorizo and Egg Burritos (Standard)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb Mexican Chorizo-bulk; 8 Large Eggs; 2 tbsp Milk; 1/4 tsp Salt; 1/8 tsp Black Pepper; 1 cup Shredded Cheddar Cheese; 4 Large Flour Tortillas; 1/2 cup Salsa; 1/4 cup Sour Cream

Recipe tier

A simple and satisfying breakfast burrito with chorizo, scrambled eggs, and cheese.

Total 25 min

Serves 4

Steps 8

Ingredients 9

Soundtrack the cook

Sunday sunshine · 40 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 10m Cook 15m Plate 5m Reset 10m

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Chorizo
1 lb 450 g Mexican Chorizo-bulk
Eggs
8 160 g Large Eggs
2 tbsp 30 mL Milk
tsp 1.25 mL Salt
tsp 0.625 mL Black Pepper
Cheese
1 cup 115 g Shredded Cheddar Cheese
Tortillas
4 4 Large Flour Tortillas
Optional Toppings
cup 120 mL Salsa
cup 60 mL Sour Cream

Equipment

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Instructions

🎙️ Cook with voice coach

Cook the Chorizo in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
In a bowl, whisk together the Eggs, Milk, Salt, and Pepper.
Pour the egg mixture into the skillet with the cooked Chorizo and scramble until the eggs are set but still slightly moist.
Warm the Tortillas in a dry skillet or microwave until pliable.
Divide the Chorizo and Egg mixture evenly among the Tortillas.
Sprinkle each Tortilla with Cheddar Cheese.
Fold the sides of the Tortilla in, then roll tightly from the bottom up.
Serve immediately with Salsa and Sour Cream, if desired.