She Strengthens

Breakfast Burrito Bonanza

Hearty Beginnings

Looking for a breakfast that will keep you fueled until lunchtime? Look no further! This breakfast burrito recipe packs a punch with roasted potatoes, spicy Mexican chorizo, soft-scrambled eggs, and melted cheese.

Pre-Game Prep

Before you start cooking, take a few minutes to prepare your Roasted Tomato Salsa. This flavorful condiment will elevate your burritos to the next level.

The Main Event

To make these burritos, you’ll need:

• 1 small russet potato, peeled and cubed
• Kosher salt
• 6 teaspoons olive oil
• 1/2 pound Mexican chorizo, casings removed
• 2 (10-inch) flour tortillas
• 4 large eggs
• Freshly ground black pepper
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 1/3 cup chopped cilantro
• 1/3 cup roasted tomato salsa

Cooking the Potatoes

Heat your oven to 300°F. In a microwave-safe bowl, combine the cubed potato, a pinch of salt, and 2 teaspoons of olive oil. Cover with plastic wrap and microwave for 4 minutes, stirring halfway through. Check if the potatoes are tender; if not, continue to microwave in 30-second bursts until done.

Brown the Potatoes

Warm 2 teaspoons of olive oil in a large nonstick frying pan over medium-high heat. Add the cooked potatoes and cook until browned, about 5 minutes. Transfer to a medium bowl and set aside.

Chorizo Time

Crumble the chorizo into the same pan and cook, stirring and breaking up the meat, until cooked through, about 5 minutes. Add the chorizo to the bowl with the potatoes and cover to keep warm.

Egg-stra Special

Whisk the eggs in a medium bowl until broken up. Season with a pinch each of salt and pepper, then beat to incorporate. Add the remaining 2 teaspoons of olive oil to the wiped-out pan and set it over medium-low heat. Pour in the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until they’re softly scrambled, a total cooking time of about 5 minutes.

Assemble and Serve

Divide the eggs between the warm tortillas. Top with the chorizo, potatoes, cheese, cilantro, and salsa. Fold the short sides in and the bottom flaps up, then roll into burritos and serve.

Optional Add-Ons

Take your burrito to the next level with ripe avocado slices and a drizzle of crema (Mexican sour cream). Enjoy!