I hope you’ve had a fantastic week! Cheers to the weekend (clinking my screen with my delicious $4 Blue Fin Moscato exclusively found at Trader Joe’s)!
Do you like burritos? How about a breakfast burrito?
I used to love getting breakfast burritos from a local Mexican restaurant in Baldwin Park. They had the best breakfast burritos in town and a delicious salsa. I can’t say I’ve explored many places in LA for one, but I’m sure they’re everywhere. It’s hard for us to go exploring for burritos because most are made with flour tortilla. Since one of us cannot have gluten, I opted to try to create our own at home!
For the longest time I was just making breakfast tacos until I found out that Trader Joe’s carries a burrito-friendly brown rice tortilla that is gluten free! So I finally gave it a try and it was delicious!
Then, I was on Instagram one day (or every day) and came across an advertisement from Siete (one of my favorite companies who makes amazing tortilla chips) letting me know that they’re making burrito size tortillas (they also make a variety of grain free tortillas)! So I had to run out to get it. I found them at Whole Foods!
So if you are gluten free or have Celiac’s Disease, I highly recommend either one of these two burrito-sized tortillas! If can tolerate grains and gluten, then feel free to opt for a regular flour tortilla!
Time: 20-25 minutes
- 1 lb. Jennie-O Chorizo Seasonings Turkey Sausage (you could also add or sub bacon)
- 1.5-2 Cups Shredded Hash Browns
- Olive Oil, or your choice of cooking fat
- 3 Eggs
- Shredded Mexican Cheese, to your liking
- 3-4 Burrito Sized Tortilla
In one pan, with the cooking fat of your choice, start cooking your hash browns. In another, cook the turkey chorizo (I don’t use any cooking fat for this). When both are close to finishing, let’s make some scrambled eggs. You can do this in the same pan as your ground turkey or you can use a separate pan. I tend to cook everything separate, but it’s just a preference.
Once everything is cooked, start assembling!
Warm your tortilla. Since it’s too big for an average pan, I microwave it with a damp paper towel over it to keep it moist. You don’t have to heat it for a long time, perhaps start with 15-20 seconds at a time until it’s soft and pliable.
Layer your hash browns first. The key is to make sure the hash browns are crispy! Then you can layer your chorizo and eggs, in no particular order. Top it off with some cheese and roll it up!
And there you have it! A homemade breakfast burrito!
Hope you guys try it out! The varieties are endless! You can sub hash browns for sweet potatoes too! Or you can dice up the potatoes of your choice instead of shredded versions. You name it!
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