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breakfast

Breakfast Burritos

All your favourite breakfast ingredients rolled in to one!

30 2
Breakfast Burritos | DonalSkehan.com, All your favourite breakfast ingredients rolled in to one!

breakfast

Breakfast Burritos

All your favourite breakfast ingredients rolled in to one!

Thursday, September 29, 2016

1 tbsp olive oil

5 slices of bacon, roughly chopped

3 large fresh chorizo sausages, casing removed, crumbled

2 waxy potatoes, par boiled, sliced into 2cm cubes

1 teaspoon smoked paprika

4 large free range eggs

1 avocado, finely sliced

150g cheddar cheese, grated

2 large tortillas

For the pico de gallo:

2 large tomatoes, cored, deseeded and finely chopped

1 small onion, finely chopped

A good handful of coriander, roughly chopped

1 red chilli, finely chopped

Juice of ½  lime

Dash of Tabasco – optional

Sea salt

Large frying pan

Small mixing bowl

Spatula/wooden spoon

Griddle pan

 

30 mins
Serves 2

An absolute classic in Mexican and Tex-Mex cuisine, the breakfast burrito is a delicious breakfast on the go.  You can quite easily swap the fillings to your liking but filled with crispy salty pieces of sausage is an absolute must.

Place a large frying pan over a medium high heat and cook the sausage meat and bacon bits until sizzling and crispy. Drain on a plate line with kitchen paper.
Place the pan back on the heat, drizzle with oil and add the potatoes. Season the potatoes in the pan with sea salt and smoked paprika. Fry until crisp and golden. Remove to the plate with the sausage and bacon.
For the pico de gallo, mix all the ingredients in a bowl and season to taste with sea salt- add a dash of Tabasco sauce if it needs more heat.
Place the pan back on a low to medium heat. Whisk together the eggs and pour into the frying pan. Using a spatula or wooden spoon scramble the eggs until they are still slightly runny but cooked through.
Assemble the burritos by spreading each tortilla with a little pico de gallo and topping with bacon, sausage, potatoes, avocado and cheese. Wrap up the tortilla and place on a hot griddle pan until they have deep char marks on all sides. Split in two and serve straight away or wrap in tin foil to go.
30 mins
Serves 2

Ingredients

1 tbsp olive oil

5 slices of bacon, roughly chopped

3 large fresh chorizo sausages, casing removed, crumbled

2 waxy potatoes, par boiled, sliced into 2cm cubes

1 teaspoon smoked paprika

4 large free range eggs

1 avocado, finely sliced

150g cheddar cheese, grated

2 large tortillas

For the pico de gallo:

2 large tomatoes, cored, deseeded and finely chopped

1 small onion, finely chopped

A good handful of coriander, roughly chopped

1 red chilli, finely chopped

Juice of ½  lime

Dash of Tabasco – optional

Sea salt

You'll Need

Large frying pan

Small mixing bowl

Spatula/wooden spoon

Griddle pan

 

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