I love chorizo for breakfast burritos. I make a big batch of burritos every Sunday night to eat for breakfast all week. For my whole batch I use one pound of pork chorizo, half a pound of diced bacon, three russet potatoes, one yellow onion, a green and a red bell pepper, three jalapenos (with seeds because I prefer the heat), and a dozen eggs (plus a little sour cream and verde salsa for each burrito). All the vegetables get a fine dice. The potatoes get tossed in olive oil with salt and pepper and go in the oven. While the potatoes cook, I fry the bacon and chorizo. When that's done, I saute the peppers and onions in the reserved oil. When they're done, I pull them out with a spider and use the oil again to scramble the eggs. By that point the potatoes are pretty much done and I toss them together with the rest of the filling and start rolling. One dollop of sour cream, two ladles of filling, add cheese and a drizzle of verde, then rolled up and grilled. That one batch of filling will last me from Sunday night (eating one for dinner) well into the next week (and they freeze well).
If I also add a picco de gallo, would it be still good in the morning? We have cooking competition at work, but we need to bring burritos from home so everyone need to make them in advance. I would like to add picco de gallo, but I’m afraid avocado will turn out dark… 😢
I'd say make the filling the night before, and roll the burritos with fresh pico and avocado in the morning. It doesn't take long to roll and grill a batch of burritos and you'll preserve the fresh flavor of the pico.
I love chorizo for breakfast burritos. I make a big batch of burritos every Sunday night to eat for breakfast all week.
For my whole batch I use one pound of pork chorizo, half a pound of diced bacon, three russet potatoes, one yellow onion, a green and a red bell pepper, three jalapenos (with seeds because I prefer the heat), and a dozen eggs (plus a little sour cream and verde salsa for each burrito). All the vegetables get a fine dice. The potatoes get tossed in olive oil with salt and pepper and go in the oven. While the potatoes cook, I fry the bacon and chorizo. When that's done, I saute the peppers and onions in the reserved oil. When they're done, I pull them out with a spider and use the oil again to scramble the eggs. By that point the potatoes are pretty much done and I toss them together with the rest of the filling and start rolling.
One dollop of sour cream, two ladles of filling, add cheese and a drizzle of verde, then rolled up and grilled. That one batch of filling will last me from Sunday night (eating one for dinner) well into the next week (and they freeze well).
I like your style brother. 💯👊
I am going to try making a breakfast burrito soon! Looks delicious.
Thank you sir!!
That looks delicious 😋
Awesome job.... The only thing I can think of adding is some refried beans... 👍
looks fantastic bro !
Thank you!!
Im going to make this in the morning for my son’s class me and kids are going to eat some too
Making this for breakfast tomorrow!!!
Was about to sub until I saw that you’re a Katy fan. Go Chaps
Hello, where did you buy that silicone pieces?
I need to find a scraper to plug that hole. I have lost way to many hashbrowns through it lol
If I also add a picco de gallo, would it be still good in the morning? We have cooking competition at work, but we need to bring burritos from home so everyone need to make them in advance. I would like to add picco de gallo, but I’m afraid avocado will turn out dark… 😢
I'd say make the filling the night before, and roll the burritos with fresh pico and avocado in the morning. It doesn't take long to roll and grill a batch of burritos and you'll preserve the fresh flavor of the pico.