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Spicy Breakfast Burritos

I've been making my hubby breakfast items to grab out of the freezer on his way out the door for work. I've made breakfast sandwiches with Canadian bacon, egg and cheese. There's been two different kinds of breakfast burritos, one with turkey breakfast sausage and one with chorizo. These chorizo breakfast burritos are hands down his favorite so that's what I plan on continuing making him until he gets sick of them and wants something else. 

Making your own "convience" foods is not only cheaper but it's typically a lot healthier. You can adjust ingredients to your liking or honestly with whatever is on sale. If you don't want to use chorizo you can easily swap for a different meat like turkey or pork breakfast sausage. I've seen that Jennie-O makes a turkey chorizo which would definitely be healthier and lower in fat but in typical Wyoming fashion I can't find it anywhere! 

Depending on how cheap you can find the ingredients the average price I pay to make a batch of 8 burritos is typically under $10.00! So that's around $1 per breakfast, a lot cheaper than going through a drive thru! If you have your own laying hens, we do but they're still young and not laying yet, these burritos would be a great way to use up the excess and will save you money since you won't be purchasing the eggs from the store.



Spicy Breakfast Burritos
Makes 8 Burritos

Ingredients:
  • 2 (9 oz) packages beef chorizo
  • 8 large eggs
  • 2 large russet potatoes, peeled and diced into very small cubes 
  • 1/2 large yellow onion, finely diced 
  • 8 burrito size whole wheat tortillas
  • 1-2 cups shredded cheese
  • 1 tbsp whole milk 
  • 2 tbsp butter, divided
  • salt
  • pepper
  • garlic powder
  • dried parsley 
  • aluminum foil
  • 2 gallon size freezer storage bags
Instructions: 
  1. Heat a large pan over medium-high heat. Add both packages of chorizo to the pan and cook until meat is cooked through. 
  2. 2. Remove cooked chorizo from pan using a slotted spoon or spatula leaving as much of the drippings in the pan as possible. Put meat in a large mixing bowl. 
  3. Place diced potatoes and onions in pan with chorizo drippings. Add a tablespoon of butter if needed. Season with salt, pepper and garlic powder to taste. Cook until potatoes are fork tender. Remove and put in bowl with cooked chorizo. 
  4. In a medium sized mixing bowl crack all 8 large eggs. Season with salt, pepper, garlic powder and dried parsley. Add 1 tablespoon of whole milk. Using a whisk beat eggs until well combined. 
  5. Reduce heat to medium and add 1 tablespoon of butter. Pour beaten eggs into pan and cook eggs until completely cooked through and scrambled. Remove scrambled eggs from pan and place in large bowl with chorizo and potatoes.
  6. Using a large mixing spoon, stir the potatoes, chorizo and eggs together until well combined.
  7. On a large plate, place all 8 tortillas between two damp paper towels. Heat in microwave for 30 seconds or until warmed. Warming the tortillas will make them easier to work with. 
  8. Tear a piece of aluminum foil slightly larger than the size of the tortilla as pictured below. 
  9. Divide the meat and potato mixture evenly between all 8 tortillas. I used about 3-4 large spoonfuls per tortilla. Do not over stuff them or they will tear when rolling them. 
  10. Grab a large pinch of shredded cheese, I used fiesta blend, and sprinkle evenly over the meat and potato mixture. Repeat for the rest of the burritos. 
  11. Carefully roll each burrito by tucking the side closest to you over the meat mixture, fold in both sides then roll. Place seam side down on the aluminum foil. 
  12. Roll the burrito in the aluminum foil the same way you rolled the burritos. Tuck the side closest to you over the burrito, fold in each side then roll until no foil remains. Place in a labeled gallon size freezer storage bag. Use within 3 months.
  13. To reheat, remove frozen burrito from aluminum foil and place on a microwave safe plate. Heat in microwave on high for 1 minute per side or until hot. Enjoy!

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