Breakfast Burrito

This burrito makes the perfect weekend brunch dish and is that little bit special. 

Breakfast in my house seems to be the least though about meal. Although I do love a good breakfast, I seem to fall into the pattern of having the same things for breakfast, especially during the week when I’m at work. Sometimes at the weekend I do branch out and make a bacon sandwich, but this Breakfast Burrito is definitely a treat. 

This isn’t a recipe I recommend making as a regular breakfast, but for a brunch dish every so often I do definitely recommend! It takes a bit longer to make than a bacon sandwich, but in my opinion it is worth it! This is why I suggest making it as a weekend brunch dish, after you have had a nice lie in or a lazy morning and then have the energy to potter around in the kitchen. This energy is what I lack early in the mornings!

This recipe is really adaptable. You can use as many different chilli powders and as much of them as you like. I personally would keep it relatively mild as it is a breakfast/brunch dish and I do not fancy something really spicy in the morning; but feel free to increase the spice if you want. You can also add other ingredients that you like, for example onions and mushrooms. These would go really well with the other flavours so it just depends if you like them. You could also add more eggs and less potato if you want the eggs to be more of a prominent ingredient.  

This burrito is very tasty but is definitely a hearty meal so perfect for a lazy Sunday at home. 

Serves 2
2 large tortilla wraps
1 potato, diced (approx 300g)

2 peppers, diced
4 eggs
150g chorizo, cut in half then sliced
1 tbsp milk
½ tsp chilli powder (use more or less depending on how hot you like it)
¼ 
salt
Twist of pepper
Spray oil
60g grated cheese
Your chosen sauce i.e tomato ketchup  

  1. Cut the potato into cubes keeping the skin on. Put in a pan of boiling salted water for 10 minutes until just soft
  2. Meanwhile in a different pan, heat the spray oil and add the chopped peppers. Cook for approximately 5 minutes before adding the potatoes. Cook for a further 10 minutes until coloured and crispy. Season with salt and pepper
  3. Cut the chorizo into slices and add to the pan and cook for 5 minutes until golden and crisp

  1. Mix the eggs in a bowl with the milk, chilli powder, salt and pepper

  1. Add the eggs to the pan and cook on a low heat, stir every so often to make them scrambled. This should only take a minute or so
  2. Lay a tortilla wrap on a board and add any sauce you want. My chosen sauce is tomato ketchup sauce. Then add the filling making sure you keep it in the centre and then add the grated cheese on top. Fold the two ends of the tortilla in, then fold the bottom over the filling and tuck in. Roll until the seam is on the bottom. Cut in half and serve hot

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