Breakfast Burritos

Any recipe suggestions for homemade breakfast burritos?

Eggs, Bacon, Cheese, Onions, Peppers rolled in a large flour tortilla and topped with some good salsa.

First dice some onions, green pepper and potatos and sautee in with a dash of salt and pepper, then add in a couple of tablespoons of chorizo and then add eggs, scamble and put in a (hopefully fresh) flour tortilla (that has been slight coated with melted butter to smoothen) and add salsa...add cheddar or jack cheese if you like...

What sort of recipe could there be for breakfast burritos? You cook something and wrap it in a burrito. Corned beef hash and eggs would be good. A Western would work, too.

I warm the burritos up openfaced with scrambled eggs, con queso, sausage. After the inside is hot, I add sour cream and cilantro and the roll. If I have leftover refrieds (and I often do!) those go in as well, under the eggs.

Left over burrito stuff from Friday night's usally means breakfast burritos for Saturday morning breakfast.

ground meat (seasoned and cooked), diced peppers and onions (grill 'em up first since this is a breakfast meal), seasoned cheese, scrambled into the eggs. Salsa (tomato, pepper, onion, cilantro, etc) to top. Sour Cream optional.

and occasionaly, I'll grill the burrito.

Chorizo con Huevos y Papas







INGREDIENTS
As the name implies, this is pretty basic -- eggs, and chorizo. Make sure to get the Mexican uncured variety -- the cured stuff will slice like a summer sausage. If you live someplace gringo and you can't find it in your grocery, make a special trip to a Latino market or a specialty store. This is my favorite sausage ever, and it keeps well in the freezer, so stock up.


HELPS IF YOU ARE IMMATURE
Ok, heh heh. In a pan set on medium, squeeze the chorizo out of the plastic casing; throw that away. Rule of thumb here is about one link per two eggs. But really, the proportions are forgiving.


BREAK IT UP
As the chorizo fries, break it up into small little bits. You'll notice a bright rust colored grease coming out of the meat -- that is the fat rendering. Depending on the type of chorizo you get, there could be either a lot or a little of the grease -- either is normal.


MEANWHILE, ZAP A POTATO
As you're doing this, microwave one potato per person. Purists would insist on boiling it, but for breakfast, this is fast and effective. Once it's done, chop it roughly. I love red potato skin, so I leave it on, but you can peel if you are feeling like a dork.


DRAIN CHORIZO
Over a bowl, drain the chorizo: lots of yummy grease will ooze out. Save it for frying the potatoes -- it's absolutely grand. It'll be done when the pieces are as small as crumbled bits of bacon, eraser heads, and other small things that are that size. Keep it turning, and be careful not to let it burn or brown.


CHOP POTATO
With the reserved chorizo grease, fry up your potatoes. I do this in the same pan to avoid doing a lot of dishes. Add salt, pepper, chili powder and oregano to taste. If there isn't a whole lot of grease left over, toss in some butter. (Breakfast is the most important meal of the day -- not the healthiest) The potatoes will be done in a snap -- they're already cooked from the microwave, and they just need a kick of warm fat and spices. Taste test for doneness.



EGGS CON CHORIZO
Remove potatoes from pan, set aside some place warm, and keep eating them as you cook cuz they good. Toss the chorizo back in the pan to warm it up. In a bowl, crack two eggs (per link) and toss in some salt, pepper, and seasonings to taste. Scramble the eggs in the bowl before pouring them into the pan: then it is scrambled eggs time. Easy


FINAL
Blessed art thou to enjoy this breakfast, which will give you enough fat to go on the rest of your day. Toss chorizo con huevos into fresh, warm tortillas .