Ingredients
Eggs & Meat
- 2 large eggs
- 100 g chorizo (crumbled)
Vegetables
- 2 tbsp diced onions
- 2 tbsp diced bell peppers
Cheese & Wrap
- ¼ cup shredded cheese
- 1 large tortilla
Seasoning & Optional
- Salt and pepper to taste
- Optional: salsa or hot sauce for serving
Instructions
- Cook Chorizo: Heat a skillet over medium heat and add the crumbled chorizo. Cook until the meat is browned and cooked through, releasing its flavorful oils.
- Sauté Vegetables: Add the diced onions and bell peppers to the skillet with the chorizo. Cook, stirring occasionally, until the vegetables soften and become fragrant.
- Whisk Eggs: In a bowl, whisk together the eggs with salt and pepper to taste until fully combined and slightly frothy.
- Scramble Eggs: Pour the whisked eggs into the skillet with the chorizo and vegetables. Stir constantly, cooking until the eggs are set but still moist, forming fluffy curds.
- Warm Tortilla: While the eggs finish cooking, warm the tortilla either in a dry skillet over medium heat or wrapped in foil in the oven or microwave until pliable.
- Assemble Burrito: Place the scrambled egg mixture in the center of the warmed tortilla. Sprinkle the shredded cheese evenly on top of the eggs.
- Roll Burrito: Fold the sides of the tortilla in and roll tightly to enclose the filling, creating a burrito.
- Serve: Serve immediately with optional salsa or hot sauce on the side for added flavor and heat.
Notes
- For a lighter version, substitute turkey or chicken chorizo instead of pork chorizo.
- Add sliced avocado or guacamole inside the burrito for extra creaminess and healthy fats.
- Wrap the finished burrito in foil to keep warm and make it easy to grab on the go.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
