Steve’s Chorizo and Egg Burritos timer_sized.ai

A breakfast favorite of Bonnie’s family

x3 x6 x9
1–12 oz. pkg. beef chorizo 3 6 9
12 eggs, slightly beaten 36 72 108
8 flour tortillas, burrito-size 24 48 72

Original Recipe Yield

8 burritos

Cooking Day

Fry chorizo in large skillet on medium heat until chorizo is cooked and has a saucy consistency. Drain grease according to taste, but do not drain off entire amount, as this will take away from the chorizo flavor. Add beaten eggs to chorizo and scramble, mixing thoroughly. Cook to desired consistency. Warm flour tortillas in a medium hot skillet. Place ¾–1 cup of chorizo and egg mixture on each tortilla, according to desired size of burritos. Roll up tortillas burrito-style. Once burritos are cool, wrap individually in plastic wrap and then place in a freezer bag. Freeze, using freezer bag method.

Serving Day

Remove desired number of burritos from freezer. Heat in microwave on high for 60–90 seconds, or until burritos are warmed through.