Breakfast Burrito                   back to home

2 servings

                                                   Of course, these don’t really have to be just for breakfast!

2 flour tortillas- that have been microwaved for 15 seconds or warmed on a dry hot skillet for 30 seconds.

5 eggs

2 T milk

Mexican Chorizo sausage

Queso Blanco or Queso Fresco*

Good quality Salsa

salt and pepper

torn fresh cilantro

1 T butter

Cook about 1/2 cup chorizo sausage on medium high heat in a non-stick pan until brown- breaking up into bits with a wooden spoon. This will take 5-6 minutes.

Drain on a paper towel. Wipe out pan.

Crumble or grate the cheese.  Beat the eggs with the milk. Add a pinch of salt and a few grindings of black pepper

Melt the butter on medium heat.. Swirl the butter.

Pour the eggs into the pan and let set for a minute or so. Using a silicone spatula push the eggs from the outer edge towards the center while tilting the runny eggs toward the outside. Gently move the eggs around until cooked- they should still look moist. This only takes a couple minutes

Have the warmed tortillas on a plate- divide up the scrambled eggs across the middle of the tortilla. Sprinkle the sausage, and chorizo and lastly the salsa over the eggs. Roll up and eat!

* Monterey Jack cheese is a good substitute.

Mexican star chef,Rick Bayless’s Frontera line of salsas are great in my opinion. They come in many various

combinations and different degrees of heat. They can be found in most upscale markets

Whole Foods has very good quality fresh Mexican Chorizo links- i take the out of their casings before cooking.