Products used in this recipe
Buenos Dias Breakfast Burrito
Yield: 10 Servings (12 oz.)
Yield: 10 Servings (12 oz.)
Good Morning! What a wake-up call! Eggs, potatoes, spicy chorizo, and roasted peppers all rolled into one hearty breakfast meal.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Redskin Potato and Vegetable Blend 6/2.5lb | 40 oz. | |
| Chorizo sausage | 20 oz. | |
| Eggs, whipped | 40 fl. oz. | |
| Mexican cheese blend, shredded | 10 oz. | |
| Flour tortillas, 12-inch | 10 each | |
| Salsa, prepared | 10 oz. |
Preparation Instructions:
- Step 1
- Preheat convection oven to 375˚F.
- Step 2
- Bake potato and vegetable blend on a sheet pan in a 375°F convection oven for 12-17 minutes. Keep warm.
- Step 3
- Crumble chorizo and sauté over medium heat until cooked through. Drain fat and reserve for service.
- Step 4
- For each serving; Place 2 oz. chorizo in skillet with 4 fl. oz. of whipped egg, cook until fully done and blended well. Warm a flour tortilla on the grill until softened. Top tortilla with 4 oz. of potato and vegetable blend. Add cooked egg and chorizo mixture. Top with 1 oz. cheese blend. Roll up burrito style. Serve with 1 oz. prepared salsa.
