I swear, since moving back to Pennsylvania, my mind has been screaming “give me all the things southwestern!”

And I’ve happy obliged every dang time.

I mean, can you really take a pass on tacos? Enchiladas? Or breakfast burritos?  I can not.  And neither can my dad.  I swear he’d eat tacos every single day.  If only my mother would let him.

So, when my mom went out of town for a family brunch, I decided what perfect breakfast to recreate, other than Perkin’s new southwest breakfast burrito?

That brings me to our second destination on the Great American breakfast tour – the southwest!  I’ve done plenty of breakfast burritos before, but none quite like this! Loaded with crispy hash browns, chorizo sausage, and pepper jack cheese melted into scrambled eggs, this breakfast hits every single craving.

The only downside?  The abundance of pans I needed to wash at the end.  But, really – just like the last breakfast I recreated, it was totally worth it.

Southwest Breakfast Burrito

serves 2 (but you can easily multiply in order to feed more!)

• grease of choice to cook hash browns in (I used bacon fat)
• 2 c Ore Ida diced hash browns
• 1/2 lb chorizo sausage (I used 2 1/2 links)
• 1/2 red pepper, diced
• 1/2 yellow onion, diced
• 4 eggs
• 1 c pepper jack cheese, divided
• 1/4 c salsa, of choice
• 2 whole wheat, burrito sized, flour tortilla
• 1 tsp olive oil

In a medium-sized skillet, add the grease of choice and heat up over medium-high heat.  Once pan is hot, add the hash browns and cook according to package.

Meanwhile, if you’re using chorizo links, remove the meat from the casings and place in a hot cast-iron skillet.  Once the sausage has browned, add the red pepper and onion and cook until the vegetables have softened and the onion is translucent.

In a bowl, whisk the eggs and pour into a small frying pan that has been warmed over a medium heat.  Sprinkle 1/2 c of the pepper jack cheese and cook, stirring occasionally, until eggs are no longer runny and the cheese has melted.

To assemble: lay one of tortillas on a flat surface.  Add 1 c of the cooked hash browns to the tortilla and then top with the sausage mixture and scrambled egg mixture.  Sprinkle 1/2 of the remaining cheese on top, and then top with 1/2 of the salsa.  Repeat with remaining flour tortilla and remaining ingredients.  Wrap the burrito by folding both sides in, and rolling.

In a clean skillet, heat up 1 tsp of olive oil over medium high heat.  Once the oil is heated, add burritos, seal side down.  Cook for 30 seconds to 1 minute or until the bottom is golden brown and flip.  Cook for an additional 30-60 seconds.  This will ensure the burrito stays “sealed”.

 

 

 

 

“BAM!” And now you’ve got another breakfast burrito recipe to add to your repertoire.