Chorizo Breakfast burritos

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt provides similar creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often cheaper and gluten-free.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Pork sausage is usually less expensive than chorizo.

Start by turning on the skillet to cook the chorizo and bacon.

Open the package of thick cut bacon and place it on a baking sheet.

Put the bacon in the oven at 400°F for about 20 minutes.

Chop the red bell pepper using a thumb technique to pull it apart easily.

Chop some onion and jalapeño for the burrito filling.

Sauté the chopped onion, jalapeño, and red bell pepper together in the skillet.

Once the bacon is done, drain excess grease on a paper towel.

Cook a few tater tots in the air fryer for 3-5 minutes.

Crack three eggs into a bowl and whisk them together without milk.

Add Kerrygold butter to the sautéed vegetables in the skillet before pouring in the eggs.

Stir the eggs continuously while cooking until they are scrambled.

Add Colby Jack cheese to the egg mixture while cooking, reserving some for later.

Mix in the cooked chorizo with the egg and vegetable mixture and turn off the heat.

Prepare the avocado spread by mashing avocado in a bowl and mixing in about 2.5 teaspoons of sour cream.

Spread the avocado mixture on a flour tortilla.

Layer with bacon, tater tots, and the egg-chorizo mixture on top.

Fold the sides of the tortilla and roll it up to form a burrito.

Place the burrito seam-side down in the skillet for about 30 seconds on each side to crisp it up.

Cut the burrito on a bias to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens