Breakfast in my house often consists of scrambled eggs with something spicy mixed into them, flour tortillas, cheese, and more often times than not beans. By this point we must have come up with about 100 different combinations for breakfast burritos, but this is my go to recipe; it’s so easy and is a nice change from the regular breakfast options.
You can make the salsa ahead of time if you’re in a real rush in the mornings, and the best thing is if you don’t over stuff the burritos they make a great grab and go meal. If you really like spicy eggs, add a diced jalapeño pepper into the butter before you add the eggs.
Makes 4 Servings
8 Eggs
¼ Cup Diced Chorizo Sausage
1 and ½ Teaspoons Sea Salt
½ – 1 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Unsalted Butter
4 Large Flour Tortillas
8 Slices Pepper Jack, Monterey Jack, or American Cheese
1 Cup Roasted Tomato, Garlic and Serrano Pepper Salsa
- In a large mixing bowl, combine:
- 8 Eggs
- ¼ Cup diced chorizo sausage
- 1 and ½ Teaspoons sea salt
- ½ – 1 Teaspoon freshly ground black pepper
- Mix the ingredients together until the eggs are well beaten
- Add the 2 tablespoons of unsalted butter to a large skillet over medium – high heat and melt
- Add the beaten eggs into the skillet and cook, stirring and scrapping the bottom of the pan with a spoon until the eggs are fully cooked, about 4 minutes
- Turn the heat to medium on a free stove pilot and lay the flour tortillas, one at a time, directly over the flame and cook for about 5 – 10seconds, flip and cook the other side for another 5 – 10 seconds and continue with the rest of the tortillas
- Place two large scoops of the scrambled eggs into each flour tortilla and top with two slices of your choice of cheese and about two tablespoons of the salsa and enjoy!
