Baked Chorizo Breakfast Burrito Bowls Recipe From Old El Paso

Baked Chorizo Breakfast Burrito Bowls Recipe From Old El Paso Old El Carefully wipe out skillet. in same skillet, melt butter over medium high heat. add eggs; cook 1 to 2 minutes, stirring constantly, until set. remove from heat; stir in remaining 1 2 cup cheese. divide among tortilla bowls. bake 3 to 5 minutes or until warmed. top with sliced avocado, green onions and salsa. Add chiles, cumin and salt; cook about 2 minutes, stirring frequently, until mixture is bubbly. stir in stock; cook 2 to 3 minutes, stirring occasionally, until slightly thickened. remove from heat; cool 5 minutes. in blender, pour mixture; cover and blend on high speed about 1 minute or until smooth. pour into small bowl; reserve until needed.

Baked Chorizo Breakfast Burrito Bowls Recipe From Old El Paso Old El Paso Heat oven to 350°f. spray 18x13 inch rimmed sheet pan with cooking spray. in 10 inch nonstick skillet, cook chorizo over medium heat 9 to 11 minutes, stirring occasionally, until no longer pink; drain. set aside. in large bowl, beat eggs, whipping cream, taco seasoning mix, green chiles and salt. pour egg mixture into sheet pan. Cook for 3 to 5 minutes, stirring frequently. remove from heat. 4. to assemble the burritos, sprinkle shredded cheese down the center of each warm flour tortilla. next, spoon about ¼ cup of sausage over the cheese. top with about ¼ cup of potatoes, egg, and 1 strip of chopped bacon. Add the chorizo back in, taste and adjust the seasoning as desired. remove from the heat. heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. add the eggs and cook. Preparation. cook chorizo slices in a non stick pan over medium heat until lightly browned and crispy. remove from pan. whisk eggs, water and parsley together and cook over a low heat to scramble eggs. lay tortillas on a chopping board and fill the centre of the tortilla with spinach leaves, scrambled eggs, chorizo slices, salsa and feta cheese.