Chorizo Breakfast Burrito

Chorizo Breakfast Burrito CHORIZO

A large flour tortilla filled with RollinGreens Chorizo, 2 scrambled eggs, country potatoes and Cheddar cheese.

Serves: 1 person


For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 tbsp olive oil
  • 2 tsp vinegar

For the Scrambled Eggs

  • 1 tbsp butter (optional butter alternative)
  • 2 eggs
  • Pinch of salt

For the Country Potatoes

  • 2 medium red potatoes
  • 1 tsp butter (optional butter alternative)
  • ¼ yellow onion diced
  • 1 tsp paprika
  • ¼ tsp salt
  • ½ tsp chili powder

For the Burrito

  • 1 large flour tortilla
  • 2 slices cheddar cheese or ½ cup shredded (optional cheese alternative)


  1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chorizo ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. Set aside and place about a quarter of the chorizo for your tortilla, refrigerate the rest for future meals, and eat within seven days.
  5. For the country potatoes, in a pan, heat to medium and add butter. Dice potatoes and add to pan. Cover and cook for 5 minutes. Cut onion and add to pan. Cook for 3-5 minutes or until onions start to brown. Add seasoning and salt and stir.
  6. For the scrambled eggs, in a small mixing bowl, crack both eggs and a pinch of salt and mix. Heat a pan to medium low. Add butter and allow to melt, then add eggs into pan, stir with spatula until cooked. Remove egg from heat.
  7. For the burrito, preheat oven to 400 degrees F. Place tortilla on a large piece of foil, about the size of your tortilla. Add cheese, cooked Chorizo ME’EAT, eggs, and country potatoes to tortilla and fold. Wrap the burrito in foil and bake for 10 minutes.
  8. Remove from oven and place on serving plate.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
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