Breakfast burrito with chorizo, potato and egg

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese cuts calories, while Monterey Jack is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is healthier and adds creaminess, while plain yogurt is a budget-friendly swap.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat is healthier, while corn tortillas are often less expensive.

Dice a small section of onion, a tomato, and some cilantro to make pico de gallo.

Add fresh lime juice to the pico de gallo and place it in the fridge.

Dice 2 potatoes and place them in a frying pan to fry them up until golden brown.

Remove the potatoes from the frying pan and set them aside on a towel to dry.

In the same frying pan, add half an onion, half a red bell pepper, and jalapeno, cooking until heated up.

Add the deli chorizo to the pan and cook until browned and cooked through.

Once the chorizo is cooked, add the potatoes back into the pan and mix everything together.

In a separate bowl, whisk 2 eggs and then scramble them in the pan with the chorizo and potato mixture until just set.

Assemble the burrito by placing the chorizo and potato hash at the bottom of a tortilla, adding cheese and pico de gallo on top, then fold and roll tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens