Easy Chorizo and Egg Breakfast Burrito

Large skillet, cutting board or plate

10 minutes

20 minutes

Mexican

Chorizo, Egg, Breakfast Burrito, Mexican Cuisine

Breakfast

Pan-frying

Gluten free (if using gluten free tortillas)

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2 tablespoons olive oil

1/2 cup diced chorizo sausage

1/2 cup diced onion

2 cloves garlic, minced

2 large eggs, lightly beaten

1/4 teaspoon ground cumin

Salt and pepper to taste

2 large flour tortillas

1/4 cup shredded cheese of your choice (cheddar or Monterey Jack work well)

Heat the olive oil in a large skillet over medium heat. Add the chorizo sausage and cook until lightly browned. Add the onion and garlic and cook until softened.

Add the eggs to the skillet and scramble until cooked through. Season with cumin, salt, and pepper to taste.

Place a tortilla on a plate or cutting board. Top with half of the egg mixture, followed by half of the cheese. Fold in half to form a burrito shape. Repeat with remaining ingredients for second burrito.

Heat a large skillet over medium heat and place burritos in the pan seam side down for about 3 minutes per side or until golden brown and crispy on both sides. Serve immediately with your favorite toppings such as salsa or sour cream!

Calories – 590; Fat – 32g; Carbohydrates – 36g; Protein – 28g

This easy Chorizo and Egg Breakfast Burrito is packed with flavor, protein, and nutrition to keep you going all morning long! It takes just 20 minutes to make two delicious burritos that are sure to start your day off right!

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Mole, a rich sauce made from a blend of chili peppers, spices, and other ingredients, is a staple of Mexican cuisine and is often served with chicken or other meats.