Ingredients
Equipment
Method
- Heat skillet over medium heat. Cook bacon 3 to 4 minutes per side until crispy. Transfer to paper towel-lined plate.
- In bacon fat, cook frozen hash brown patties 3 to 4 minutes per side until golden and crispy. Remove and break into large chunks.
- Add chorizo to skillet. Break apart and cook 6 to 8 minutes until browned with no pink remaining. Don't drain fat.
- Whisk eggs in bowl. Pour into hot chorizo. Stir continuously for 3 to 4 minutes until just set but still slightly wet. Remove from heat.
- Warm tortillas on griddle 15 to 20 seconds per side until pliable. Stack and cover.
- Assemble burritos: On each tortilla, layer 2 tablespoons cheddar, 1 cup chorizo eggs, 1 to 1½ bacon strips, 3 to 4 hash brown chunks, 1 tablespoon chipotle mayo, more cheddar, and avocado slices. Fold sides in, then roll tightly away from yourself.
- Heat griddle to medium. Place burritos seam-side down. Cook 1 to 2 minutes until golden. Flip and cook another 1 to 2 minutes until crispy and cheese melts.
- Rest 1 to 2 minutes. Cut in half diagonally and serve immediately.
Nutrition
Notes
Don't drain chorizo fat before adding eggs. The fat provides cooking medium and flavor. Cook eggs to just-set, not fully done. They finish during griddling.
Use frozen hash brown patties, not shredded. Patties hold shape better and stay crispy. Fresh shredded cheese melts better than pre-shredded. Pre-shredded has anti-caking agents that prevent smooth melting.
Layer cheese both bottom and top for melting insurance. Griddle at medium heat, not high. High heat burns tortilla before cheese melts.
For meal prep, assemble and wrap in foil. Don't add avocado until serving. Refrigerate up to 3 days or freeze up to 2 months. Reheat on griddle from frozen for crispy tortilla.