Tuesday, July 23, 2013

Soyrizo Breakfast Burritos

Every good Texan knows Chorizo is practically it's own food group. From tacos to soups, chili, casseroles, etc. it can pretty much be used everywhere you want a good kick of flavor and spice. The only problem is chorizo is pretty hefty on the fat and calorie counts. This breakfast burrito is a great way to get all the flavor of chorizo without all the guilt.  If you have never tried the soy version, I highly recommend it. I found mine at Trader Joe's but they sell them at Whole Foods and other markets as well. 

You can put any combination of ingredients you like into this and even forgo the tortilla if you are watching your carb intake. Typically a breakfast taco only has either chorizo and potato or chorizo and egg, but since this is soy, why not have both!? I also made these ahead of time and froze them for breakfast throughout the week; great time saver! 

Makes 4 burritos 

  • 6 oz (Half a link soy chorizo)
  • 1 cup frozen Potatoes O'Brien
  • 1/2 cup cheddar cheese
  • 3 eggs
  • 4 large tortillas


Heat a medium skillet over high heat, spray with non-stick cooking spray. Toss in the potatoes and let cook for about 3 minutes on the first side then flip and let cook another 2-3 minutes until the potatoes are browned. 

Meanwhile crack 3 eggs into a small bowl, season with salt and pepper, then whisk until combined (scrambled). 

Cut the Soyrizo link in half and squeeze out all of the contents of the casing into the skillet (do not cook the casing!). Cook just until heated through about 3 minutes. 

Add the eggs and cook for 2 minutes or until no longer runny.

While the Soyrizo is cooking, microwave 4 flour tortillas between 2 paper towels for 15 seconds on high. Keep the tortillas covered while making each burrito. 

Place one tortilla on aluminum foil (or plate if you are going to eat right away) and sprinkle with 1/8 cup of cheese. Add a quarter of the potato/soyrizo/egg mixture, tuck in the sides and roll up. 

Wrap in aluminum foil and store in the fridge or freezer depending on how fast you are going to eat them. They will stay good in the fridge for up to 5 days. 


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