These burritos are staples of Mexican and Tex-Mex cuisine and it’s not hard to see why – they’re filled to bursting with good stuff – chorizo, bacon, egg, cheese, avocado and a spicy hit from a fresh salsa. Breakfast on the go just got a whole lot more interesting!
Serves 2 
30 mins Rate this recipe
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1 tbsp olive oil
5 slices of bacon, roughly chopped
3 large fresh chorizo sausages, casing removed, crumbled
2 waxy potatoes, par boiled, sliced into 2cm cubes
1 teaspoon smoked paprika
4 large free-range eggs
1 avocado, finely sliced
1 cup cheddar cheese, grated
2 large tortillas
For the pico de gallo:
2 large tomatoes, cored, deseeded and finely chopped
1 small onion, finely chopped
A good handful of coriander, roughly chopped
1 red chilli, finely chopped
Juice of ½ lime
Dash of Tabasco – optional
Sea salt
1 tbsp olive oil
5 slices of bacon, roughly chopped
3 large fresh chorizo sausages, casing removed, crumbled
2 waxy potatoes, par boiled, sliced into 2cm cubes
1 teaspoon smoked paprika
4 large free range eggs
1 avocado, finely sliced
150g cheddar cheese, grated
2 large tortillas
For the pico de gallo:
2 large tomatoes, cored, deseeded and finely chopped
1 small onion, finely chopped
A good handful of coriander, roughly chopped
1 red chilli, finely chopped
Juice of ½ lime
Dash of Tabasco – optional
Sea salt
Large frying pan
Small mixing bowl
Griddle pan
