Breakfast for Dinner makes a showing with these chorizo & egg burritos.
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- 1 lb chorizo
- 10 eggs
- 1/2 cup milk (substitute coconut or nut milk for paleo)
- 1/2 tsp pepper
- 1/2 tsp salt
- 6 tortillas (use a brand such as Siete for a paleo version)
- 1 1/2 cup shredded Colby-Jack cheese (omit for paleo)
- 1/2 cup salsa
- To begin, dice the chorizo into half inch pieces. In a non-stick skillet, sauté the chorizo until lightly browned.
- Meanwhile, break 10 eggs into a bowl. To the eggs, add a half cup of milk and whisk until the eggs are nice and frothy.
- Add in a half teaspoon each of salt & pepper.
- Scoop the chorizo to a dish that is lined with paper towels. Pour off most of the drippings, leaving a tablespoon in the skillet.
- Cook your eggs in the chorizo drippings until just cooked through.
- Grab a tortilla and layer on some eggs, chorizo and a little of the shredded cheese in the middle.
- Spoon on some of your favorite salsa. Wrap up the goodness.
Try this with sour cream or guacamole!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 748 Total Fat: 50g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 404mg Sodium: 1814mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 41g