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my famous breakfast burritos

Recipe by
Jennifer Helton
New Port Richey, FL

The reason these are “famous” is because I have made dozens of them for the Realtors that I have worked with in several offices where I was their Managing Broker. THEY LOVE THEM!! I have received rave reviews about these breakfast burritos, so I consider them famous! This is an easy meal prep dish, great for a crowd, or to make ahead of time and eat later. Great leftover meal, or quick from frozen. Double or triple this recipe easily. When serving, have a selection of customizable toppings, like sliced black olives, or jalapeño, and people can unwrap and add their own additional ingredients.

yield 4 -6
prep time 30 Min
cook time 15 Min
method Pan Fry

Ingredients For my famous breakfast burritos

  • 6 large
  • 1 lb
    chorizo sausage
  • 1 c
    green onion, chopped
  • 1 c
    mexican blend shredded cheese
  • 6
    tortillas, flour
  • sour cream
  • hot sauce
  • salsa

How To Make my famous breakfast burritos

  • Chorizo sausage - browned and drained
    In a frypan, brown chorizo sausage until cooked through; drain the fat off completely using paper towels, or a strainer. Immediately transfer to a bowl with paper towels to drain more, cover and either put in the refrigerator or let it sit to room temperature. You do not want the meat hot or greasy when assembling your burritos.
  • Freshly scrambled eggs with a little milk and cracked pepper
    In a medium hot fry pan, scramble eggs with milk and cracked pepper. Cook until soft and firm, no longer runny. Immediately transfer to a clean bowl and cover - let cool to room temperature or place in the refrigerator. You do not want to leave in the pan as the eggs will get over cooked. If they are over cooked when you reheat them later, they will get rubbery.
  • Fresh green onion, chopped
    While the eggs and sausage are cooking, chop the green parts of at least six green onions until there’s a cup. Set aside. The whites of green onions can also be chopped, depending on your taste for onion.
  • Large tortillas (bigger than hand size are what I prefer)
    Tortillas fresh out of the plastic should be soft enough, but if you have leftover tortillas, you may want to heat in a microwave for a few seconds on high between damp paper towels to make sure you do not have crusty tortillas. They will not roll well if the edges crack.
  • Egg first - about 1/2 cup close to bottom edge of tortilla
    Burrito assembly: I do this in assembly line fashion, placing all of the filling ingredients around the rolling station. 1) place one foil sheet down in front of you on counter or cutting board, dull side up 2) place tortilla on the foil. 3) on the bottom edge of the tortilla sprinkle 1/2 cup of cold scrambled eggs. See photos.
  • Chorizo next - 1/4 cup should do.
    4) sprinkle cooled sausage on top of eggs… About a quarter cup.
  • Chopped green onion - 2-3 Tablespoons - a good pinch
    5) sprinkle a large pinch of green onions on top of sausage - 1-2 Tablespoons
  • Shredded cheese is the last ingredient- 1/4 cupish - enough to cover other ingredients
    6) add large pinch of shredded cheese, maybe 1/8 of a cup, sprinkle on top of green onions
  • 1st step of a good folded burrito- fold in the left/right edges over the filling….
    Rolling the burrito can be an art form. Please see photos. You don’t want to overfill your burrito…which is usually the tendency for most… Fold in the sides first and then the lower side comes over the top of the outside edges while your fingers push the filling firmly into the bundle. As you roll, keep pushing the filling firmly into the bundle and pull the sides in and as you roll. Don’t be aggressive, be gentle, and take your time. In the end, you should have that outside edges tucked into the burrito and no filling spilling out anywhere. If you do have filling everywhere, you overloaded the burrito.
  • Holding sides over filling roll bottom edge up and over filling - I’m using one hand here because I’m holding a camera. You will be using both hands so it will look easier.
    Using both hands and several fingers, push sides in, filling back and bottom of gorilla over all of it.
  • Start rolling the burrito up, tucking in the edges on the side as you fold the filling up underneath the tortilla tightly.
    Roll carefully keeping ingredients pushed inside tortilla folding in the sides of tortillas as you roll.
  • Keep rolling… Tucking in the tortilla on the sides, and tightening the bundle of ingredients - do this in a gentle manner, so you do not tear the tortilla
    Place the burrito bundle at the bottom edge center of the foil rapper and roll up. Pinch the sides firmly to seal.
  • Twist the edges gently to seal the burrito
    At this point you can reheat them in a 300° oven for 12 minutes. Or you can place them in the refrigerator for several days. When you’re ready to heat them, preheat the oven to 350 and bake for 20 minutes. The other option is to freeze them. When you’re ready to cook a frozen burrito preheat the oven to 350° and bake for 30 to 35 minutes.
  • Keep burritos warm in a 250 degree oven for up to 12-20 minutes before serving or if frozen, bake in oven straight from freezer at 350 for 25-30 minutes. 

Serve with salsa, sour cream and your favorite hot sauce.
    Serve with sour cream, hot sauce, salsa, or any other condiment you like.
  • So good! So easy!
    When making these for a crowd, I stack all of the foil burrito bundles in a casserole dish and heat in the oven all at once. (300 degrees for 30-40 minutes) and keep warm at 200 degrees. If I need to travel to the event, I wrap a beach towel around the burrito filled casserole dish until ready to serve. They usually stay warm for at least an hour this way. They can always be removed from the foil wrapper and reheated in a microwave, too.

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