Breakfast Burritos

Name: Breakfast Burritos
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 russet potatoes, peeled; 2 tbsp olive oil; Salt and freshly ground pepper; 6 oz (185 g) fresh Mexican-style chorizo, casings removed; 8 large eggs; 2 tbsp whole milk; ½ cup (125 g) fresh salsa; 1 can (15 oz/425 g) black beans, drained, rinsed, and warmed; ½ cup (125 g) guacamole; 1 tbsp unsalted butter; 4 large flour tortillas

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

A breakfast burrito doesn’t claim to be fancy, but it’s a favorite with kids and grown-ups alike. You can set out all the ingredients burrito-bar style and let everyone assemble their own. For a change, replace the chorizo with chicken-apple sausage, bacon, or shredded chicken, and swap in sweet potatoes for the russets.

Ingredients

2 russet potatoes, peeled
2 tbsp olive oil
Salt and freshly ground pepper

Americas
Mexico
Breakfast
Vegetarian

Method

Shred the potatoes. Wrap the potatoes in a kitchen towel and wring the towel to remove excess moisture.

In a large nonstick frying pan, warm 1½ tbsp of the olive oil over medium-high heat. Add the potatoes, season generously with salt and pepper, and drizzle with the remaining