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If you are having problem recently in the kitchen when it involves getting your cuisine just right, you are not alone. Lots of people have all-natural cooking skill however not quite sufficient knowledge to cook with excellence. This Breakfast Burrito with Chorizo, Egg, & Potatoes dish is a great start, very easy to prepare and tasty.

You need large flour tortillas.
You need avocado oil (or vegetable, coconut, etc).
Use Mexican cheese blend.
You need frozen diced potatoes or homemade diced potatoes.
You need ground chorizo (not links unless taking fresh chorizo out of lining links).
Use eggs.
Provide chipotle seasoning.
You need chili powder.
Prepare Hot sauce.
Provide Salt and pepper.

A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure! So, what separates a burrito from a breakfast burrito? I'll have to refer to our own Los Angeles correspondent Farley who claims that the morningtime version must have potato, egg, meat and cheese, all housed in a flour Meanwhile, add chorizo to a large skillet set over medium-high heat.

Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered..
While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink..
Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted..
Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked..
Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook..
Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way..
Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top..
Optional - grill on a skillet!.
Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese..
Add side of potatoes, and enjoy!.

Cook over medium heat in a non stick skillet until browned. Divide the egg mixture into two portions and fill tortillas. Roll the burrito tightly by folding the. One of my favorite, fast breakfast options is the egg & chorizo burrito. I won't speak to how healthy it may or may not be, but it tastes great, takes very little time to make (and can easily be made the night before) and transports extremely well.

There is always something new to find out when it comes to cooking as well as every cook's skill-set is open to renovation. This Breakfast Burrito with Chorizo, Egg, & Potatoes recipe is simply a few recipe suggestions to aid boost your cook's efficiency. There are a lot more excellent recipes available and also good cooks keep trying to find them throughout their lives. Continuous knowing is the key to ever-improving cooking abilities.

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