Breakfast Burritos

1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
2. Add potatoes. Fry until golden about 15 minutes.
3. Add eggs. Cook until scrambled. Place aside.
4. In a separate skillet, cook chorizo over medium heat 5 minutes. Drain on paper towels.
5. Combine chorizo with egg mixture. Add spices. Return to low heat and stir until blended.
6. Evenly divide mixture among 6 tortillas. Roll into burritos. Secure with toothpicks. Makes six 7 oz. servings.


Breakfast Burritos Take these on a hike or picnic and you'll be set for a day of outdoor fun.
• 2 tsp. vegetable oil • ¼ medium onion, finely chopped • 2 small potatoes, peeled and chopped • 6 eggs, beaten	• 8 oz. chorizo, sliced • ¼ tsp. BUENO^®Granulated Garlic • 1/8 tsp. pepper • 6 BUENO^®Traditional Style Tortillas
1. In a large non-stick skillet, heat oil over medium heat. Sauté onion. 2. Add potatoes. Fry until golden about 15 minutes. 3. Add eggs. Cook until scrambled. Place aside. 4. In a separate skillet, cook chorizo over medium heat 5 minutes. Drain on paper towels. 5. Combine chorizo with egg mixture. Add spices. Return to low heat and stir until blended. 6. Evenly divide mixture among 6 tortillas. Roll into burritos. Secure with toothpicks. Makes six 7 oz. servings. Back