Make Ahead Scrambled Egg and Chorizo Burritos

The.Kitchen.Witch's picture

Jan. 27, 2014

The Kitchen Witch demonstrates how to prepare Make Ahead Scrambled Egg and Chorizo Burritos. The perfect portable snack, breakfast, or lunch.


Extra virgin olive oil 1 Tablespoon
Chorizo sausage 1 Pound , casing removed
Butter 1 Tablespoon
Diced green pepper 1/2 Cup (8 tbs)
Diced onion 1/2 Cup (8 tbs)
Frozen hash brown potatoes 2 Cup (32 tbs) , cubed
Salt 1/2 Teaspoon
Pepper 1/2 Teaspoon
Eggs 4
Salsa verde 1 Tablespoon (heaping tbs)
Shredded sharp cheddar cheese 1 Cup (16 tbs)
Flour tortillas 10



1. In a large pan, saute sausage in olive oil until browned and cooked through. Remove from heat and drain well. Set aside.

2. In the same pan, saute pepper and onion over medium high heat in butter until translucent.

3. Add hash brown, salt and pepper. Continue to saute until golden and cooked through. Set aside.

4. In a small bowl, whisk the eggs with salsa Verde. Grease a pan with olive oil, pour the mixture and scramble over medium heat.

5. When the eggs are still somewhat soft, add the sausage and the onion pepper mixture. Mix well. Remove the pan from heat when eggs appear to be almost done and fold in the cheese.

6. Lay tortillas and place 1/2 cup of the egg mixture onto each. Roll up each tortilla to make burritos, folding in the ends and rolling up. Wrap individually and package in zip-lock freezer bags.


7. When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes or until hot and cheese is melted.

8. You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degree F for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 339Calories from Fat 209

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 782 mg32.58%

Total Carbohydrates 21 g7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet