Chicken Chorizo Breakfast Burrito
This chicken chorizo breakfast burrito is an absolute necessity in your life! If you’re like us, you’re constantly looking for quick and easy breakfast ideas to get you out the door faster in the morning. We love this convenient breakfast burrito. The chicken chorizo adds a nice kick to the burrito, as well as plenty of protein to start your day.
We are big breakfast burrito people and so are our kids. The kiddos (and our staff) asks for one several times a week and I can’t say I blame them. These also make a great brunch, lunch or dinner. Sometimes we love to have breakfast for dinner and what better way than with a delicious burrito? This Chicken Chorizo Breakfast Burrito is also great made with breakfast sausage instead of chicken. If you have any burritos left over, which is unlikely, you can wrap them and freeze them to use later when you need a really quick hearty breakfast.
We recently read an article in the New York Times about how breakfast burritos are becoming much more common at dinner, and it just makes sense.
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Mexican
Keyword: Chorizo, burrito, breakfast burrito, chorizo breakfast burrito
Total Time: 30-35 minutes
What you’ll need:
- 2 tablespoons Red Cactus Seasoning
- 1/4 jar Red Cactus Jalapeños (optional)
- 1 small russet potato, peeled and cut into 1/2-inch cubes
- Kosher salt
- 6 teaspoons olive oil
- 1/2 pound Mexican chorizo, casings removed
- 2 (10-inch) flour tortillas
- 4 large eggs
- Freshly ground black pepper
- 1/2 cup shredded Monterey Jack or cheddar cheese or mozzarella
- 1/3 cup chopped cilantro
- Red Cactus Salsa
- Red Cactus Cheese Dip or Red Cactus Queso
INSTRUCTIONS
Heat the oven to 300°F. In a microwave-safe bowl, toss together the cubed potato, a pinch of salt, and 2 teaspoons of the olive oil. Cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Check to see if the potatoes are tender. If not, continue to microwave in 30-second bursts until done.
Warm 2 teaspoons of the olive oil in a large nonstick frying pan over medium-high heat. Add the potatoes and seasoning and cook until browned, about 5 minutes. Transfer to a medium bowl and set aside. Crumble the chorizo into the same pan and cook, stirring and breaking up the meat, until cooked through, about 5 minutes. Add the chorizo to the bowl with the potatoes and cover to keep warm. Wipe out the frying pan.
Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still flexible). Whisk the eggs in a medium bowl. Season with a pinch each of salt and pepper and beat to incorporate. Add the remaining 2 teaspoons of olive oil to the wiped-out pan and set it over medium-low heat. Pour in the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until they’re softly scrambled, a total cooking time of about 5 minutes.
Divide the eggs between the warm tortillas. Top with the chorizo, potatoes, cheese, cilantro, and salsa. Fold the short sides in and the bottom flaps up, then roll into burritos and serve.
Enjoy!
Recipe adapted from Chowhound
What salsa products are gluten-free?
Red Cactus-USA Salsa from our shop in Hannibal, Missouri understands the benefits of gluten-free and cares about our customers. When we look beyond the product sales, beyond the salsa, and look at how it has impacted our community, our staff, and our customers, it is clear that it is a vehicle of flavor and a vehicle for healthy healing. Our Facebook reviews are filled with testimonials about how our salsa was one of the only things they can eat because of the health benefits.
At Red Cactus-USA, we know that food is the quickest way to a healthy life and lifestyle. As a result, we pride ourselves on promoting a healthy product that helps shift people away from unhealthy eating habits. Not only are our products gluten-free, they are made with ingredients from garden-fresh vegetables, keeping them low in sodium, and ingredients which lower acid-reflux. To stand behind our mission to help others, we have to stand behind a product that also helps people’s lives and livelihoods. Not only do we reach out to our customers to promote healthy eating through good ingredients, our owner Steven has continued his outreach mission, “From the Cactus to the Cross.” He continues to visit churches or meeting centers to speak and share stories. It is all in the name of encouraging others to serve and pursue a healthy lifestyle. If you or someone you know is interested in having Steven speak to your group, church or at a conference, he can be reached at 217-653-8147 or by email at steve@redcactus-usa.com. To learn more about Red Cactus-USA and our mission, be sure to check out our About Us page and keep up to date with the latest and greatest on our Facebook page.
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