Who can resist a meaty burrito? This one is packed with protein, with plenty of eggs and sausage, and fresh touches from the avocado and herbs. Stash a few in the fridge or freezer and breakfast is good to go.
What You Get
Shredded jack cheese
What You’ll Need
Salt and freshly ground pepper
Makes 6 servings
Active Time: 20 minutes
Total Time: 40 minutes
Preheat the oven to 425°F. Line a sheet pan with foil.
In a bowl, toss the potatoes with 1 tablespoon canola oil and ½ teaspoon salt, and arrange evenly on a third of the pan. Slice about 1 cup red onion, reserving any remaining for another use. In a bowl, toss the sliced red onion with 1 teaspoon canola oil, sprinkle with salt, and arrange on the pan. Remove the chorizo from the packaging and add to the pan. Transfer the pan to the oven and bake until the sausages are firm and the vegetables are golden, 18 to 20 minutes.
Crack the eggs into a bowl and whisk lightly to combine. In a nonstick pan over medium heat, warm 1 teaspoon canola oil. Add the eggs and scramble until soft curds set, 5 minutes. Season with salt and pepper. Set aside to keep warm.
Roughly chop a handful of cilantro leaves. When the chorizo is ready, slice the links into rounds.
To build the breakfast burritos, place the tortillas on plates, and fill with the cheese, chorizo, potatoes, onion, and scrambled eggs. Drizzle with the tomatillo-avocado salsa and sprinkle with cilantro. Tuck in the ends, snugly roll up the burritos, and serve warm.Contains: milk, eggs, wheat.