Breakfast Burrito with Chorizo and Eggs

These Breakfast Burrito with Corrizo and Eggs are hearty, filling, perfect, and can be made in a jiffy. The fabulous thing about BBs are that they really are an entire meal rolled into one. They freeze beautifully, and they are perfect for on the run. Other ingredients you could consider stuffing into your burrito include sautéed vegetables, hash browns, pico de gallo, facon, guacamole, black beans, refried beans, lettuce, cabbage, pulled meats, sausage, rice, and fried eggs. The combinations are endless, which basically means you can make this every night for a week with different fillings and get away with having an original “dinner” every night.

Tip: Add 1 tablespoon Gold’s horseradish to scrambled eggs to add a kick of flavor.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Fall 2015 SUBSCRIBE NOW

Breakfast Burrito with Chorizo and Eggs

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

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Servings

2 Servings

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Ingredients

• 2 tablespoons vegetable oil divided
• 1 onion diced
• 2 cloves garlic minced
• 1 jalapeño deseeded and finely minced (optional)
• Kosher salt
• Fresh pepper
• 8 ounces 3 links chopped Mexican chorizo sausage, such as Jack’s Gourmet
• 4 large eggs
• 1 teaspoon water
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• Daiya dairy-free cheese
• 1 avocado sliced
• Fresh cilantro
• About ¼ cup fresh or jarred salsa optional
• Refried beans optional
• 4 9-11-inch flour tortillas

Instructions

• Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent. Add the two cloves of garlic, jalapeño, and pinch of salt and fresh pepper. Sauté for 2-3 minutes or until the garlic and jalapeno are fragrant.
• Add the chorizo, using a spatula to break it up. When it is just cooked through (about 7 to 9 minutes), remove it from the pan onto a plate or platter and cover to keep warm.
• Wipe down the pan and heat the remaining tablespoon of oil. 
• Whisk together eggs, water, ¼ teaspoon salt, and ⅛ teaspoon pepper in a medium bowl. Add egg mixture to the pan and cook, stirring to scramble. If using Daiya dairy-free cheese, add it now and mix until just cooked through. Remove from heat.
• Put a tortilla on 1 sheet of foil. Spoon ¼ of chorizo mixture, ¼ of eggs, ¼ of avocado, fresh cilantro, and then salsa to taste in vertical rows on the bottom ⅓ of the tortilla, leaving room to fold over the sides. This is where you can have fun and play around—really, you can add in any addi-tional fillings. Fold bottom of tortilla over the filling, holding it in tightly. Then fold over sides and continue to roll the burrito tightly until closed. 
• Serve with sour cream or hot sauce for an added kick.
• To Defrost:
• Take the burrito out of the freezer, take off the foil, and wrap in a paper towel. Put it in the microwave on defrost for about two minutes, then cook on high for a minute and a half or so. This will produce a warm, moist burrito. You may need to play with the exact times a bit, depending on your microwave and the size of the burrito you made.
• Let it cool for a minute or two in the microwave, and then you can easily carry the burrito with you in the paper towel. The paper towel will help prevent any leakage and can serve as a napkin for when you’re finished.