BREAKFAST BURRITO
With roots in Northern Mexico and the Southwest, burritos are a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
- Warm the tortillas one at a time in the skillet.
- Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
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Tyrelle Nareen
nareen29@gmail.comI'll definitely be making these burritos again soon.
Grace Radebe
g@yahoo.comThese burritos are the perfect grab-and-go breakfast.
mdtaybur rahman
m64@yahoo.comI'm not sure what I did wrong, but my burritos didn't turn out very well.
rakham zahid
r7@gmail.comThese burritos are a great way to use up leftover ingredients.
Shalikram Dahal
s_d@yahoo.comI love that these burritos can be made ahead of time and reheated later.
Chimezie Bona
bona@yahoo.comThe burritos were a bit too spicy for my taste.
Devram Saud
saud.d67@yahoo.comThese burritos are perfect for a quick and easy breakfast or lunch.
Unomalwadle Siphosihle Mbewe
u-mbewe@aol.comI've made these burritos several times and they're always a hit.
JIZZY Wann
jizzywann82@yahoo.comThese burritos are a great way to start the day. They're filling and satisfying.
Wendy Hood
hood_w29@hotmail.comI'm not a big fan of breakfast burritos, but these were actually pretty good.
Godstime Desimhi
godstime.desimhi78@gmail.comThese burritos are so versatile. You can add any type of fillings you like.
Sarah Darrell
d92@hotmail.comI wasn't impressed with these burritos. They were bland and the eggs were overcooked.
Dharmendra Bk
d.b86@gmail.comThe burritos were easy to make and tasted great. I'll definitely be making them again.
Mbali Listo
mbali72@yahoo.comI made these burritos for my family and they were a hit! Everyone loved them.
McKayla Hair
hm@aol.comThese burritos are delicious! The eggs are fluffy, the cheese is melted and gooey, and the salsa adds a nice kick.
Laura Romero
l_r@hotmail.co.ukThe burritos were a bit dry. Maybe next time I'll add more sauce.
Khumbulani Mbawla
k@yahoo.comThese burritos are perfect for meal prep. I make a big batch on the weekend and then freeze them for later.
Rajiya Akter
akter62@yahoo.comI love that these burritos can be customized to my liking. I like to add avocado, salsa, and sour cream to mine.
Tobias Armour (Toby)
a@aol.comThese breakfast burritos are a lifesaver! I'm always short on time in the mornings, but these burritos are quick and easy to make. They're also delicious and filling.