SOYRIZO BREAKFAST BURRITO
This spicy breakfast burrito only requires putting everything in the pan. The smoky spicy flavor of the chorizo wraps itself around the potatoes and eggs requiring nothing extra.
At a glance
Heat a small about of cooking oil in a large skillet. Cook small cubes of potatoes until they are a light golden brown. Remove soyrizo from plastic casing, add to skillet. Using a spatula, move potato and soyrizo mixture off to one side. Scramble eggs in the open space, then incorporate eggs into the potato and soyrizo. Fill 2 brown rice tortillas and roll into a burrito.
*To make this burrito vegan, substitute 1/4 cup Daiya vegan cheese for the eggs.
Did you know?
All Crayola products EXCEPT dough do not contain gluten.