These are easy, quick, and store great in the fridge or freezer!
Ingredients (makes 10 burritos)
1lb chorizo
1 bag hash browns (I like the Alexia brand, but you can also make your own – I recommend using 4 medium russet potatoes if you make your own for about the same amount)
8 eggs
4oz shredded cheddar or a Mexican blend
10 flour/gluten free tortillas
Avocado oil
Step One: Start by preparing the hash browns. For most premade hash browns, you would add them to a pan with a fat such as avocado oil (butter or olive oil works well too) and let them sit for about 7-8 minutes over medium heat.
Step Two: After 7-8 minutes in the pan, flip the potatoes as much as possible so the other side gets cooked. Make a well in the center and add the chorizo, breaking it up.
Step Three: Crack your eggs into a bowl, whisk, and then make another well in the potato-chorizo mixture and add. Let them sit for a minute before you scramble them with a spatula. Once they have set a bit, mix them with the rest of the mixture.
Step Four: Once the chorizo is cooked and the eggs have set to your liking, turn off the heat and add cheese. Stir and let cool slightly.
Step Five: Lay your tortilla flat on a square of aluminum foil about the size of the tortilla. Add your filling on one of the sides, leaving about 1 inch from the closest side, top, and bottom and plenty of room on the other side. Fold in the bottom and top and then roll your burrito, starting from the side with filling. Finish with the seam down and wrap up in aluminum foil. Here is a good video to explain it!
Step Six: Store in the fridge for 2-3 days or freeze for up to a month. To reheat, you can wrap the burrito in a damp paper towel and heat for 1-2 minutes or until heated through, or put it in a 350F oven, still wrapped in foil, for 10 minutes refrigerated or up to 30 for frozen. Enjoy!
Make it your own:
Feel free to add veggies such as corn, bell pepper, etc.
Change up the meat – use bacon or sausage instead. Or just leave it out entirely!
You can skip the eggs too; I have an egg intolerance so I make these for my household without them and they’re still delicious.
Make them into tacos instead!
Play around with the cheese by using whatever you have on hand – I have a sneaking suspicion mozzarella would be yummy here.
