Sheet-Pan Chorizo Breakfast Burritos
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Brunch for a crowd just got a lot easier with these sheet-pan burritos. Packed with eggs, chorizo sausage and lots of cheese, they’re the best reason we’ve found to get out of bed in the morning.MORE+LESS-
lb bulk chorizo sausage
cup heavy whipping cream
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
can (4.5 oz) Old El Paso™ chopped green chiles
cups shredded Cheddar cheese (8 oz)
Old El Paso™ flour tortillas for burritos (8 inch), heated as directed on package
cup Old El Paso™ salsa (any variety)
medium avocados, pitted, peeled and sliced
Heat oven to 350°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In 10-inch nonstick skillet, cook chorizo over medium heat 9 to 11 minutes, stirring occasionally, until no longer pink; drain. Set aside.
In large bowl, beat eggs, whipping cream, taco seasoning mix, green chiles and salt. Pour egg mixture into sheet pan. Sprinkle cooked chorizo sausage evenly over eggs. Bake 18 to 21 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 5 minutes or until melted.
Cut eggs into 12 rectangles. Place one rectangle into each heated tortilla. Top with salsa, sour cream and avocado slices; roll up, and serve.
- For a little added heat, substitute shredded Pepper Jack cheese for the Cheddar cheese.
- Look for the fresh, uncooked type of chorizo sausage for this recipe.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.