by Gabi Moskowitz
Prep Time 0:10
Cook Time 0:10
I have an ex-boyfriend who counts the breakfast burrito among the best things I ever taught him about (along with Netflix and rooftop sunsets). Breakfast and burritos are basically my 2 favorite things to eat, so combining them into one very portable unit seems natural. If you’re feeling festive, serve with chili-dusted sweet potato home fries.
- Ingredients
- 2 medium flour tortillas $3
- 4 eggs, lightly beaten $1.50
- 1 6” chorizo/soyrizo link, crumbled $2
- 2 scallions, sliced $1
- 1/2 jalapeno, seeds removed, chopped $1
- 1/4 cup shredded pepper jack or Monterey jack cheese $2
- 1 small bunch cilantro, chopped $1
- 2 tsp vegetable oil, divided Pantry
Total Cost of Ingredients $11.50
Directions
Heat 1 tsp of the vegetable oil in a small frying pan over high heat. Cook the chorizo crumbles in the pan for 4-5 minutes, stirring to ensure they cook thoroughly. Set aside.
In a medium frying pan, heat the remaining tsp of oil over medium heat. Add the eggs, jalapeno, and scallions. Stir frequently until the eggs are fluffy and scrambled. Remove from heat.
To assemble the burritos, heat the tortillas briefly, either in a dry frying pan or in the microwave for 30 seconds on high. Divide the cheese, eggs, chorizo and cilantro between the 2 tortillas. Roll up and serve.
Makes 2 burritos.
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What They're Saying
marguerite, on Mar 26, 09:02 AM, wrote:
YUM! I love breakfast burritos!
Alice, on Mar 26, 09:25 AM, wrote:
I have made these for 30 years. I aso will add cubed potato or even hashbrowns occassionally. We also love black olives. My kids like me to add guacamole.
Did you know these freeze well? I used to make about 12, freeze and microwave them for a quick and easy breakfast.