Start by prepping the veggies. Cut and dice the red bell peppers. Dice the onions
Crack 6 eggs into a bowl. Season with salt and black pepper. Whisk
Heat a skillet on medium-high heat and add one tablespoon of butter
Pour in the whisked eggs.
Wait 20 to 30 seconds until the edges just begin to set. Then, use your spatula to fold the eggs
Take the skillet off the heat when the eggs are about 80% done
Cut the sausage casing to remove the chorizo
Heat a skillet on medium-high heat and add the chorizo
Add about half a cup of water to help render out that fat
Put the lid back on and let the chorizo and water simmer for about 15 minutes until fully cooked
After 15 minutes, the water has evaporated, the fat is rendered and the chorizo is fully cooked
Add the diced onions and red peppers.
Cook until the onions and red peppers start to soften and are well mixed in
Once the chorizo is cooked, transfer it to a plate
Before assembling, warm the tortillas in a skillet for 10 to 15 seconds on each side.
To assemble the breakfast burrito, lay each tortilla on a large cutting board. Leave at least 2 inches on the sides and 3 inches at the bottom of the tortilla for folding
Place shredded cheese in the center first
Next, add the eggs on top of the cheese
Add the chorizo on top of the eggs. Centered and compact
Lastly, add the wet ingredients; for this recipe, i finished with 3 slices of avocado.
To wrap the burrito, fold in the sides first. Take the left and right edges of the tortilla and fold them inward over the filling. Press gently to hold. These folds create the “walls” that contain the filling during the roll.
Next, fold the bottom edge up and over the filling. Lift the bottom edge of the tortilla up and tuck it snugly over the filling, pulling slightly toward you to compress the filling gently.
Keeping the side folds in with your fingers, roll the burrito forward away from you in one firm, continuous motion until the seam is on the bottom
Place the burrito seam-side down in a dry pan over medium heat
Press gently with a spatula and let it toast for 60 to 90 seconds until the side is golden and sealed. Then, roll the burrito a quarter turn and toast the next side. Continue until all four sides are lightly golden and the exterior has a slight crisp.
Let the finished burrito rest on a cutting board for 2 full minutes before cutting
To serve, cut diagonally for that perfect cross-section
Enjoy with sour cream, extra salsa, hot sauce, or your favorite accompaniments.
