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Chorizo and Egg Breakfast Burrito

5 burritos

25 minutes


  • 1 – 9oz package of chorizo
  • 8 eggs
  • 1 cup Good Culture cottage cheese
  • 1lb bag of hashbrowns
  • 5 large tortillas
  • 1 large diced tomato
  • Salt & pepper


Cook chorizo according to package. Remove then cook hashbrowns. Remove when browned. For the eggs, whisk the eggs, cottage cheese, a pinch of salt and pepper. Cook on medium heat until creamy and the cottage cheese has cooked down. Stir the tomato and chorizo into the eggs. Assemble the burritos by layering hashbrowns and then eggs. Leave a border for folding. Gently but firmly roll the burrito making sure to tuck the ends tight. Best to add the burrito to a warm greased pan to get the tortilla crispy.