It’s funny how social media has changed the way my family interacts. My mom “likes” my facebook statuses. I know what my brother is up to because I read his tweets. I tell my cousins happy birthday on facebook. My grandma reads my blog. These sort of things weren’t happening 10 years ago. What’s my point? Nothing. Just an observation. Moving onto the food…
This was a really fun weekend breakfast to prepare. We made it last weekend when Marc and I went back to Iowa to visit my mom, and everyone got in on the kitchen action. Even my brother. It was cute. The
boys men took charge of the eggs and chorizo, while the gals did the chopping of the toppings, baking blueberry muffins, and telling the boys what to do. It worked out perfectly.
When everything is ready to go, everyone got a plate and lined up to fill up the tortillas. Paired with a warm blueberry muffin, it was a delicious brunch!
Chorizo Breakfast Burritos
from bon appetit
makes 5 burritos
16 oz chorizo sausages, casings removed
6 green onions, chopped
10 large eggs
1 avocado, halved pitted, peeled, and sliced
5 9-10″ flour tortillas
2/3 cup shredded Mexican cheese
1/2 cup fresh cilantro, chopped
Sour cream or plain Greek yogurt
To prepare for the burrito assembly, chop green onions, avocado, and cilantro.
Cook chorizo in medium skillet over medium-high heat until cooked through, breaking up as you go, about 8-10 minutes.
Remove chorizo from skillet, saving some of the grease in the pan, and set aside. In a large bowl beat together the eggs. Season with salt and pepper. In same skillet with chorizo grease, add the eggs and cook until scrambled. Remove from heat and cover to keep warm.
Microwave the tortillas with damp paper towel covering them for 30-45 seconds.
Divide the chorizo among the four tortillas, then top with eggs, green onions, avocado, cilantro, salsa, sour cream, and cheese.