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These breakfast burritos are the ultimate cure to any hangover or to appease a craving for savory, cheesy, goodness. For those that can relate to such a craving, we have no doubt that these burritos would be a great addition to your life.
The key with these burritos is preparation—we've heard (but cannot confirm from personal experience!) that a hangover can really take it out of you, so we're am not expecting you to jump out of bed and whip these up in such a trying time. Instead, it’s all about making these ahead of time, wrapping ‘em tightly, and keeping them in your freezer. This way, if you end up taking back a few more vodka sodas than expected, you’ve got something to bring you back the next morning. If you are going to be freezing these, make sure to save the avocado slices and fresh pico de gallo for another time, as they are not freezer friendly. The best way to thaw them is to toss ‘em in the oven until they’re nice and warm, enough time for you to drink a tall glass of water, cause we all know you could use one (or a few), sinner!
For the Pico
- 3 roma tomatoes, cored and finely chopped
- 1/ 2 cup finely chopped fresh cilantro
- 1/ 4 cup finely chopped red onion
- 1 lime, zested and juiced
- 1 small jalapeño, seeded and diced
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
For the Burrito
- 3 medium Yukon Gold potatoes
- 4 tablespoons La Tourangelle Grapeseed Oil, divided
- 8 ounces spicy chorizo sausage, casings removed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/ 2 teaspoon cayenne
- 1 small bunch scallions, ends trimmed and thinly sliced
- 6 large eggs, vigorously whisked
- 4 large tortillas
- 1 avocado, sliced
- 1 cup grated sharp cheddar cheese
- Hot sauce, for serving
Preheat oven to 350°F.
Make the pico: In a medium bowl, combine all ingredients and season to taste. Store in refrigerator.
Grate potatoes and transfer to clean kitchen towel, squeezing out any excess liquid. Keep wrapped in kitchen towel.
Heat 2 tablespoons grapeseed oil in a cast iron skillet over medium high heat. Cook chorizo, breaking up with a heat proof spatula into small crumbles, until golden brown, about 8 minutes. Remove with a slotted spoon and set aside.
In the same skillet, add potatoes. Season with garlic powder, onion powder, cayenne, salt and pepper. Arrange in a single layer across the pan and cook undisturbed until golden brown, 4 minutes. Flip to brown other sides of potatoes, another 4 minutes. Remove from pan and set aside. Wipe out skillet completely.
Reduce heat to medium and heat remaining 2 tablespoons grapeseed oil in skillet. Add scallions and cook until softened, 2 minutes. Add eggs and scramble, about 2 minutes. Remove from skillet and set aside.
To assemble burritos, divide egg mixture, chorizo, potatoes, pico, avocado slices, and cheese between 4 tortillas. Tuck sides in and wrap tightly. Arrange burritos on baking sheet. Transfer to oven and cook until cheese is melted, 10 minutes. Halve and serve with hot sauce immediately.