Chorizo Egg Wraps

Name: Chorizo Egg Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 12 ounces fresh chorizo; 6 large eggs; 2 tablespoons 2% milk; 1 cup shredded cheddar cheese; 6 flour tortillas (8 inches), warmed; Optional toppings: Thinly sliced green onions, minced fresh cilantro, salsa and sour cream

Total Time Prep/Total Time: 20 min.

Yield 6 servings

Test Kitchen Approved

Hearty chorizo egg wraps are perfect for make-ahead breakfast. Build, store and reheat them when you need them, and don't forget the custom toppings.

Ingredients

12 ounces fresh chorizo
6 large eggs
2 tablespoons 2% milk
1 cup shredded cheddar cheese
6 flour tortillas (8 inches), warmed
Optional toppings: Thinly sliced green onions, minced fresh cilantro, salsa and sour cream

Directions

Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan.
In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. If desired, add green onion, cilantro and salsa. Fold bottom and sides of tortilla over filling and roll up. Serve with sour cream and additional salsa.

Nutrition Facts

1 wrap: 519 calories, 32g fat (12g saturated fat), 255mg cholesterol, 1121mg sodium, 28g carbohydrate (1g sugars, 2g fiber), 27g protein.

My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota

Recipe Creator