Breakfast Burrito

4.20 (17)
🍽 Serves 4 🌶 mexican 🏷 Tomato

Prepare a satisfying Mexican breakfast burrito filled with spiced chorizo, fluffy scrambled eggs, and crispy hash browns. The dish is complemented by a fresh homemade pico de gallo with tomato, jalapeno, and coriander. Wrapped in a warm tortilla with avocado and cheese, it's a complete and hearty morning meal designed to serve four people.

Breakfast Burrito

Ingredients

  • For the Pico de Gallo
  • 2 plum tomatoes, diced
  • 1/2 jalapeno, diced, seeded if desired
  • 1/2 small red onion, diced
  • 1/2 cup fresh coriander leaves, roughly chopped, reserving some for garnish
  • Juice of 1/2 lime
  • Salt and freshly ground black pepper
  • For the Burrito
  • 2 teaspoons vegetable oil
  • 8 ounces fresh Mexican-style chorizo, casings removed
  • 1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
  • 8 large eggs
  • Salt and freshly ground black pepper
  • Hot sauce
  • 4 large burrito-size tortillas
  • 1 avocado, sliced
  • 1/2 cup finely shredded Cheddar or Mexican blend cheese

Method

  1. To make the pico de gallo, mix the diced tomatoes, jalapeno, red onions, coriander and lime juice together in a small bowl. Add salt and pepper to taste, then set this aside.
  2. Heat the vegetable oil in a large nonstick skillet. Cook the chorizo, breaking it apart, until it becomes slightly crisp, which should take about 5 minutes. Transfer it to a plate lined with paper towels using a slotted spoon.
  3. Place the frozen hash browns into the same skillet. Cook them, stirring now and then, until the potatoes turn golden brown and crisp, for 8 to 10 minutes.
  4. In a medium bowl, beat the large eggs until they are frothy. Season them with salt, pepper and a few dashes of hot sauce.
  5. Pour the egg mixture over the cooked hash browns in the skillet. Cook while stirring until the eggs are fluffy and just set, about 3 minutes. Remove this mixture from the skillet and keep it warm. Wipe the skillet clean and return it to the heat.
  6. Warm each large tortilla individually in the skillet.
  7. Assemble each burrito by placing avocado slices, the egg and potato mixture, roughly a tablespoon of the pico de gallo and a sprinkle of cheese onto a tortilla. Fold the two sides inwards and roll it up tightly.
  8. Garnish the finished burritos with the reserved coriander leaves. Serve them with extra pico de gallo and hot sauce on the side.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryTomato
Cuisinemexican
AuthorFood Network Kitchens