Quicki-Mexi Scrambled Egg Wraps

Breakfast for Dinner makes a showing with these chorizo & egg burritos.

I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing

To Make This Recipe You Will Need:

• chorizo (chicken, turkey or beef)
• eggs
• milk (substitute coconut or nut milk for paleo)
• black pepper
• salt
• tortillas (use a brand such as Siete for a paleo version)
• Colby-Jack cheese (omit for paleo)
• salsa
• skillet

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. If your chorizo was very lean, add butter or ghee as needed.

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.

Enjoy!

Enjoy!