Freezer Breakfast Burritos
Servings: 8
Ingredients
- 1 11oz Packet of Mexican Chorizo Casein removed. I used SILVA Natural Mexican Chorizo.
- 1/2 Small Onion About 1/2 cup chopped.
- 1 Russet Potato Peeled and cubed.
- 1/2 tsp Salt
- 8 Eggs
- 3 tbsp Milk Any unflavored milk works.
- Pepper
- Cilantro For garnish.
Instructions
- Heat a medium to large skillet over medium heat. Add the chorizo after you take it out of the casing.
- Break up the chorizo so it resembles ground beef. Add the onion and cook for about 5 minutes.
- Peel, rinse and chop the russet potato into small cubes.
- Set chorizo aside in a bowl (dab some grease off with paper towel) and using the leftover grease, cook the potatoes covered for 10 minutes or until the potatoes start to become soft. Add 1/2 tsp salt to potatoes.
- Add the chorizo back into the skillet/pan with the potatoes and cook for an additional 5 minutes.
- Meanwhile, in a large bowl, whisk the eggs and the milk together.
- Cook the scrambled eggs in a separate non-stick pan/skillet. I did not add any salt to eggs since the chorizo/potato mixture has plenty of flavor.
- Heat the flour tortillas using your desired method, I do it over an open flame, and start the burrito assembly.
- Cut medium pieces of parchment paper and place warm tortilla on top. Add scrambled eggs and chorizo-potato mixture. Fold burrito and then the parchment paper the same way. Finally, cover with a layer of aluminum foil. Place them in freezer and when you are ready to eat, take aluminum foil off before microwaving.
- Microwave frozen burritos for 2 1/2-3 minutes. If serving right away, garnish with cilantro and salsa!