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!
Quicki-Mexi Scrambled Egg Wraps
Ingredients
- 1 lb chorizo, chicken, turkey or beef
- 10 eggs
- ½ c milk, substitute coconut or nut milk for paleo
- ½ teaspoon pepper
- ½ teaspoon salt
- 6 tortillas, use a brand such as Siete for a paleo version
- 1 ½ c shredded Colby-Jack cheese, omit for paleo
- ½ c salsa
Instructions
- 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. If your chorizo was very lean, add butter or ghee as needed.
- 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.
- Enjoy!
Equipment Used
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Loving this breakfast wrap! The chorizo is the perfect addition!
I really like this idea. But I would appreciate info on how many servings you intend this recipe to make. Thanks.
Hi Susan, this particular recipe makes 6 wraps. One wrap was enough for me for supper. Generally my recipes will feed my family of 5 hearty eaters. :)
Thanks, Constance. In looking at the recipe again, I guess I could have figured that out. It’s nice that I just happen to have a pound of chorizo in the making in my fridge. This would be a good way to use it, and I think my husband would be really glad to see me make something with eggs (I tend to avoid them).
I LOVE chorizo and eggs! Wonderful recipe!
This is what I’m looking for! Having company in two weeks and they will love this!!
I’m all over this for brinner. The chorizo in there caught my attention for sure.
Great idea Constance for a quick brinner!
Nice and easy. Thank you.