These farm fresh breakfast burritos are meaty and hearty – a great way to start the day.
I made these farm-fresh breakfast burritos with about an hour of prep so that Justin can have breakfast all week long! The biggest perk to these is that these meats reheat extremely well and keep the entire week (if they last that long).
The primary downside to things like burrito construction is the need to cook everything separately and portion it out to assemble each burrito. However, it’s a little bit easier when you make it all only using one skillet. Sure you’ll have some bowls that were holding all your goodies to wash, but only one main cooking apparatus.
The secret? The order of cooking. Cooking the bacon first is going to prep the pan and also produce a lot of grease. Save the grease! You can pour some of it off, but still have a pretty wet pan for cooking your chorizo. Then, you can cook the eggs right after the sausage. (Add a little extra bacon grease if it’s looking dry.) The eggs will look DIRTY. And that means they’re TASTY.
Local Spotlight: So, our dudes at Prairie Creek Farms sell a “brunch pack” that includes ham, bacon, chorizo, Italian sausage, and eggs, all packaged in a great insulated bag – it’s everything you could ever want in an at-home brunch experience. They hooked us up with one, and that’s how I ended up with this chorizo and 24 eggs.
Farm-Fresh Breakfast Burritos
- 9 eggs
- 1/3 C. milk
- 1 lb. chorizo
- 1 C. cheese
- 2 C. spinach
- 1 lb. bacon about 10 slices
- 5 burrito size tortillas
Cook bacon in a medium skillet on medium-high. Remove bacon and set aside. (You can drain off a little fat if you want, but you should leave a little.
Squeeze the chorizo out of its casing and cook in the bacon grease. Remove and set aside.
Whisk eggs and milk together until well combined.
Scramble eggs in the meat skillet. Cool and set aside.
Grate cheese, if needed.
On a large tortilla, stack spinach, bacon, chorizo, eggs, then cheese. Wrap tightly burrito style (sealing the ends).
Wrap burrito in a square of parchment paper and then wrap in foil.
Refrigerate for up to a week.