Recipe Header

Buenos Dias Breakfast Burrito

Buenos Dias Breakfast Burrito
Yield: 10 Servings (12 oz.)

Yield: 10 Servings (12 oz.)

Flame-Roasted Redskins & Peppers, scrambled eggs, chorizo sausage, and Monterey Jack cheese wrapped in a flour tortilla and served with a side of salsa.. Wow! What a wake-up call! Eggs, potatoes, spicy chorizo, and roasted peppers all rolled into one hearty breakfast meal.

Ingredient Weight Measure
Chorizo sausage 20 oz.
Eggs, whipped 40 fl. oz.
Flour tortillas, 12" 10 count
Mexican cheese blend, shredded 10 oz.
Simplot RoastWorks®: Roasted Redskin Potato and Vegetable Blend 6/2.5lb 40 oz.
Salsa, prepared 10 oz.
Preparation Instructions:
• Heat RoastWorks: Redskins & Vegetables on a sheet pan in a 375°F convection oven for 12 to 17 minutes. Keep warm.
• Crumble chorizo and saute over medium heat until cooked through. Drain fat and reserve for service.
For an order:
Place 2 ounces chorizo in skillet with 4 fluid ounces of whipped egg, cook until fully done and blended well. Warm a flour tortilla on the grill until softened. Top tortilla with 4 ounces Flame-Roasted Redskins & Vegetables. Add cooked egg and chorizo mixture. Top with 1 ounce shredded Mexican cheese blend. Roll up burrito style. Serve with 1 ounce prepared salsa.
Products used in this recipe

More Recipe Collections