Breakfast Burritos with Green Salsa Recipe
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Breakfast Burritos with Green Salsa

By: Mister Umpire  Supporting Member (Click to learn more about Supporting Membership)
"These burritos are great for a weekend brunch before heading to the farmer's market."

Rating: This weblink has been rated 5 times with an average star rating of 4.8 Read Reviews (3)

Rate/Review | 362 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Mangorita
Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 8 small red potatoes, cut into 1/4 inch slices
  • salt and ground black pepper to taste
  • 1 tablespoon chili powder
  • 1/2 pound bulk chorizo sausage
  • 4 burrito-size flour tortillas
  • 1 tablespoon butter
  • 5 eggs, lightly beaten
  • 1 (4 ounce) package cream cheese
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup green salsa

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
  3. Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
  4. Wrap the tortillas with aluminum foil and place in the warm oven.
  5. Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
  6. Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1021 | Total Fat: 55.2g | Cholesterol: 309mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2007 by Nurse Ellen Supporting Member (Click to learn more about Supporting Membership)
Loved these! I used 4 blend Mexican cheese instead of cream cheese and thought it was wonderful! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by EEMERSON 
This was delicious! I made several changes. I used only 5-6 potatoes and increased the eggs... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2007 by Wilson 
this recipe is scrumcious except i use red salsa MORE

 
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