Chorizo Morning Wrap (Printer-Friendly Layout)

Cheesy, spicy chorizo, grilled potatoes, and eggs all get tucked into a satisfying burrito for breakfast.

# Ingredients You'll Need:

→ Potatoes

01 - Petite Yukon gold or red potatoes, 450 g, chopped small
02 - A dash of black pepper, ground fresh
03 - 0.5 tsp garlic powder
04 - 1 tsp smoked paprika
05 - Olive oil, 15 ml
06 - Kosher salt, 1 tsp, split

→ Protein & Dairy

07 - 12 big eggs, beaten well
08 - Fresh cheddar, grated, 60 g
09 - Chorizo sausage, 450 g, casing taken off
10 - Monterey Jack or pepper jack cheese, 85 g, shredded

→ Tortillas & Garnish

11 - A handful of parsley or cilantro, fresh and chopped
12 - 6 large flour tortillas, burrito-sized

# Step-by-Step Instructions:

01 - Fire up the oven to 220°C. Put foil-wrapped burritos on a baking tray. Bake them for about 10 minutes, just to warm through and melt that cheese. Eat them hot, and if you’re into it, grab some sour cream or hot sauce on the side.
02 - Tuck in both sides of each tortilla over the insides, then fold up the bottom flap and roll up tight. Steady the shape and make it easy to eat by wrapping each one snugly in foil.
03 - Set your tortillas out flat on the counter. Sprinkle Monterey Jack across each one first. Now pile on those crispy potatoes, scoop over some eggs with cheese, and toss the cooked chorizo over the top. Add your chopped parsley or cilantro for color and flavor.
04 - Soften your tortillas one at a time in the microwave for about 20 seconds, or toss each one in a dry frying pan for a quick warm-up.
05 - Turn the heat down to medium-low on your pan. Pour in the whisked eggs and season them with the rest of the salt plus a little black pepper. Let them chill for a minute or two without stirring. Drag a spatula from the edges in so the runnier egg moves to the sides. Next, toss the cheddar overthe top and let it sit 1–2 more minutes until everything’s creamy and cheesy but not runny. Take off heat.
06 - While your potatoes cook, get a big skillet hot on medium-high. Drop in the chorizo and break it up as it cooks. Keep it moving for 6–8 minutes until brown and done. Scoop it out onto a plate lined with paper towels. Save a tablespoon of the fat in your skillet.
07 - Heat oven to 220°C. Spread out the diced potatoes on a big sheet pan. Drizzle olive oil across, then season with half the salt, smoked paprika, garlic powder, and a few cracks of pepper. Mix them so they’re coated. Roast 30–35 minutes, flipping them halfway. You’ll know they're ready when golden and crisp.

# Extra Tips and Tricks:

01 - Try swapping in hash browns or sweet potatoes if you want to mix up the filling.
02 - You can use chicken, turkey, or even veggie sausage to lighten things up.
03 - If you’re dairy-free, plant cheeses work nicely instead of regular cheese.
04 - Use grain-free or gluten-free wraps so everyone can dig in, even with a gluten thing.
05 - Ditch the tortillas and wrap everything in lettuce leaves for a low-carb option.

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