I hear my friends make breakfast for dinner all the time. Greg is not a big fan of this idea so on a night when we were going out to dinner, I made this for the kids! Joe’s favorite breakfast is Chorizo and egg burritos. My dad made these for me my entire childhood, except with real Mexican chorizo. I use Soy Chorizo, which has much less fat, no cholesterol and tastes similar if not quite as great as the real thing!

This dinner does not have very many ingredients and other than the Soy Chorizo, I generally have everything on hand, which makes it good for weekend breakfast time too!  Add a smoothie and maybe something sweet and you would have a great brunch!

Ingredients:

Chorizo and Egg Burritos (15 min.)

1 Tbsp. safflower oil

1 onion, minced (I only had shallots so used one of those)

1 package Soy Chorizo (I get it at Trader Joe’s and freeze packages so I can make this anytime.)

12 eggs, whipped

1 package of whole wheat tortillas

Potato Hash (30 min.)

1 Tbsp. safflower oil (or 3 slices of bacon, cook in pan, pull out to add at the finished dish and use the bacon fat!)

1 onion, diced (again, I only had a shallot)

1 red bell pepper, diced

3 potatoes (I used the one’s we dug at the farm on Sunday!)

1 Tbsp. paprika

¼ tsp. red pepper flakes

Get out two pans and heat the oil while you are cutting up the onion. I use a wok for the eggs and a cast iron skillet for the hash but use what you have. The eggs need a lot of room! Get the onions cooking and throw your potatoes in the microwave to cook (do them a few minutes at a time until just barely soft!)

Cut up the pepper, add to the onions in the cast iron skillet – this is the hash skillet.

Cut open the Chorizo and put it in the wok, break it up and cook it on low-ish. Crack all the eggs and whip them until frothy. The Chorizo is already cooked as it is SOY! Add the eggs when the Chorizo looks warmed up and browned, maybe 5 minutes on med-low. Sprinkle with salt and pepper. Put the wok on low so you don’t burn the eggs. I usually turn off the stove half way through because the wok is too hot, even on low.

When the potatoes are cooked, cut them up and add them to the skillet, sprinkle with paprika, red pepper flakes, salt and pepper. Cook until browned, maybe 5 minutes, depending upon how hot your skillet is. You can add a bit more oil at this point if your skillet is not seasoned or you aren’t using a non-stick.

Heat the tortillas, fill with eggs, put on a plate for the whole family. Put the skillet on the table so the potatoes stay hot. Voila, dinner (or breakfast) is served! I had to have a few bites as this is my favorite breakfast too. I am looking forward to having it tomorrow!

There will be leftovers if your crowd doesn’t eat that much. Individually wrap the burritos and you can keep them in the fridge for a few days or freeze them for another emergency breakfast or dinner!