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Before you jump to Breakfast Burrito with Chorizo, Egg, & Potatoes recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Run the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. That just one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.
There are all kinds of things that you can do to get wholesome. An costly gym membership and very restrictive diets are not the only way to do it. Little things, when done every day, can do a lot to enable you to get healthy and lose pounds. Being intelligent when you choose your food and routines is where it begins. A suitable amount of physical activity each day is also necessary. Remember: being healthy isn’t just about slimming down. It has more to do with making your body as strong as it can be.
We hope you got benefit from reading it, now let’s go back to breakfast burrito with chorizo, egg, & potatoes recipe. To cook breakfast burrito with chorizo, egg, & potatoes you need 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Get 2 large flour tortillas
- Provide 3 teaspoons avocado oil (or vegetable, coconut, etc)
- Provide 1/2 lb Mexican cheese blend
- Provide 1 lb frozen diced potatoes or homemade diced potatoes
- Take 1 lb ground chorizo (not links unless taking fresh chorizo out of lining links)
- Provide 6 eggs
- Use 2 teaspoons chipotle seasoning
- Use 1 teaspoon chili powder
- Use to taste Hot sauce
- Get to taste Salt and pepper
Instructions to make Breakfast Burrito with Chorizo, Egg, & Potatoes:
- Heat large skillet with your choice of oil. Add potatoes to the skillet and cover and cook on medium-high for 10 minutes. If potatoes and not frozen, add potatoes and warm on medium-high uncovered.
- While potatoes are cooking, take out another skillet and only add non-stick spray (no oil here - chorizo produces enough). Once warm, add ground chorizo and cook on medium-high until meat is no longer pink.
- Remove cover of potatoes and flip. Add salt and pepper to taste. Add chili powder, chipotle seasoning, and enough hot sauce to lightly cover the potatoes. Stir. Continue to cook potatoes until most are lightly crusted.
- Crumble the chorizo with spatula. Continue to flip around on medium-low heat when cooked.
- Add 6 eggs to a boil. Add a dash of salt and pepper and chili powder. Add yet another skillet to the lot and cover with non-stick spray. Pour whisked eggs onto the skillet and scramble as they cook.
- Warm and steam large torillas in the mircrowave for 20 seconds. I like to wet a paper towel and layer them. It's easier to fold that way.
- Once tortillas are warm, add mexican cheese to the bottom, then potatoes, then chorizo, then eggs, and more cheese. Fold the burrito like they would at chipotle or whatever. Sides in, then roll bottom to top.
- Optional - grill on a skillet!
- Top with more hot sauce (I used Diablo sauce from Taco Bell ;) and cheese.
- Add side of potatoes, and enjoy!
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