With every breakfast dish that I create, I always think that it can’t get any better, and then it does! This deconstructed breakfast burrito is currently my FAVORITE meal and it’s been on constant rotation in my house. I’ve been adding a giant pile of spinach and baby kale to the bottom of this to get extra greens in, and it’s delicious! Arugula would be awesome as well.
I go through phases when I love eating eggs, and other times when it’s the last thing that I want. Currently I’m not craving eggs at all, so I gave my hubby all of the eggs from when I created this recipe the first time, and ate mine with extra chorizo! It’s safe to say that this makes a GREAT egg-free breakfast too.
This deconstructed breakfast burrito is perfect to make ahead of time, so you can quickly heat it up and have breakfast on the go! I promise that you won’t even miss the tortilla!
I used pre-made hash browns (Cascadian Farm Organic is a great brand because they only use shredded organic potatoes, with zero additives), but you can always make your own hash browns or use shredded sweet potatoes or yams as well!
Enjoy this recipe for my Deconstructed Breakfast Burrito!
Deconstructed Breakfast Burrito
- avocado oil or ghee
- 16 ounces (1 pound) Pre-made frozen hash browns (Cascading Farm Organic is a great brand with no additives)
- 16 ounces (1 pound) chorizo (I used turkey chorizo)
- 1 bell pepper, de-seeded and diced
- 4-6 eggs
- sea salt & black pepper
Toppings (all optional):
- Pico de gallo or salsa
- avocado or guacamole
- hot sauce
- Dairy-free cheese sauce
- Melt just enough avocado oil/ghee to just barely cover the bottom of a large pan over medium heat. Carefully add the hash browns to the pan and cook for 6-8 minutes, or until the bottom of the hash browns begin to brown. Flip and cook an additional 6-8 minutes, or until both sides are browned. Remove the hash browns and divide them onto individual plates.
- Add more avocado oil/ghee if needed and crumble the chorizo into the pan. Sauté until cooked through. Add the bell pepper and sauté until soft. Add the chorizo to the plates with the hash browns, leaving any grease in the pan to cook the eggs.
- Crack the eggs into the pan and cover the pan with a lid. Cook the eggs to your liking, watching carefully as they'll cook fairly quickly. Top the hash brown/chorizo mixture with the fried eggs along with any or all of the toppings. Season with salt & pepper, to taste. ENJOY!
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