Breakfast Burritos with Chorizo and Salsa Verde Kit

What You Get

Steamed potatoes

Red onion

Chorizo sausage

Eggs

Cilantro

Shredded jack cheese

Flour tortillas

Tomatillo-avocado salsa

What You'll Need

Canola oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 425°F. Line a sheet pan with foil.

Step 2

In a bowl, toss the potatoes with 1 tablespoon canola oil and ½ teaspoon salt, and arrange evenly on a third of the pan. Slice about 1 cup red onion, reserving any remaining for another use. In a bowl, toss the sliced red onion with 1 teaspoon canola oil, sprinkle with salt, and arrange on the pan. Remove the chorizo from the packaging and add to the pan. Transfer the pan to the oven and bake until the sausages are firm and the vegetables are golden, 18 to 20 minutes.

Step 3

Crack the eggs into a bowl and whisk lightly to combine. In a nonstick pan over medium heat, warm 1 teaspoon canola oil. Add the eggs and scramble until soft curds set, 5 minutes. Season with salt and pepper. Set aside to keep warm.

Step 4

Roughly chop a handful of cilantro leaves. When the chorizo is ready, slice the links into rounds.

Step 5

To build the breakfast burritos, place the tortillas on plates, and fill with the cheese, chorizo, potatoes, onion, and scrambled eggs. Drizzle with the tomatillo-avocado salsa and sprinkle with cilantro. Tuck in the ends, snugly roll up the burritos, and serve warm.