Chorizo Breakfast Burritos
Ingredients
1 lb.
Market Sausages Fresh Ground Chorizo Pork Sausage (from the Meat Department)
¾ lb.
Kowalski's Signature Rosemary Potatoes (from the Deli Heat & Eat Case), roughly chopped
3 tbsp.
Kowalski's Unsalted Butter
8
eggs, beaten
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 oz.
shredded Colby Jack cheese
4
(10-12") flour tortillas, warmed
- chopped fresh cilantro, to taste
- Kowalski's Fresh Pico de Gallo (from the Prepared Produce Section) and Kowalski's Hot Sauce, for serving
Directions
- In a large nonstick skillet, cook and crumble sausage over medium-high heat until well browned and cooked thoroughly (about 10 min.).
- Add potatoes; cook and stir until hot (about 5 min.); set aside and keep warm.
- In a second large nonstick skillet, heat butter over medium heat until hot. Add eggs; season with salt and pepper.
- Using a spatula, stir eggs occasionally and gently while moving the pan on and off the heat. Let eggs heat up, then move them off the heat while stirring and distributing heat evenly. When eggs appear to stop cooking, move them back to the heat for a few seconds, then off again to stir. Repeat until eggs are almost done but still quite soft and glossy.
- Add shredded cheese to pan; stir until cheese is melted into eggs. Remove eggs from pan; set aside.
- Scoop warm chorizo and potato mixture, then egg and cheese mixture, onto the center of each tortilla; sprinkle with cilantro.
- Working one at a time, fold the right and left sides of each tortilla in toward the center, covering the outer edges of the filling by about 1"; hold in place while you fold the edge closest to you up and over the filling to cover. Press and hold these three sides firmly against the filling as you roll the burrito away from you toward the top edge of the tortilla.
- Serve warm burritos with pico de gallo and hot sauce.
