WEEKDAYS 1e|12c|p

SF Mission-Style Breakfast Burrito Bar

Michael Symon
Servings: 6
15 to 30 min

Garnish these breakfast pockets with jalapenos, salsa, sour cream, or tomatoes.

  • Ingredients
  • step-by-step directions
SF Mission-Style Breakfast Burrito Bar
  • For the Burrito:
  • Olive Oil
  • 1 1/2 pound fresh Chorizo (removed from casing)
  • 1 Onion (sliced thinly)
  • Salt and Pepper
  • 3 Idaho Potatoes (scrubbed and cut into 1/4-inch cubes)
  • 12 Eggs
  • 6 14- inch Flour Tortillas
For the Garnishes:
  • 2 Tomatoes (diced)
  • 1 White Onion (diced)
  • 3 Jalapenos (thinly sliced)
  • 4 Radishes (thinly sliced)
  • 1/2 cup Red Salsa
  • 1 recipe Salsa Verde
  • 1/2 cup Sour Cream
  • 1 cup Jack Cheese (grated)
  • 1 bunch Cilantro (leaves picked)
  • 3 Limes (cut into wedges)
  • Hot Sauce to taste
  • For the Burrito: Heat a saute pans one over medium-high heat. 
  • Preheat a griddle or grill over medium-high heat. Add 2 to 3 tablespoons of olive oil to the pan and add the chorizo, breaking apart with a wooden spoon. Brown evenly, about 8 to 10 minutes.
  • Add the onions, season with salt and pepper, and cook 3 to 4 minutes, or just until tender. 
  • Add the potatoes and season with salt and pepper. Reduce the heat to medium and stir frequently. Cook for about 15 minutes, or until the potatoes are fork tender.
  • Add the eggs to a mixing bowl, along with 2 tablespoons of water, and whisk them with salt and pepper. Add the eggs to the pan and then continuously stir until desired doneness. Remove to a plate.
  • For the Garnishes: Build the tortillas by laying a one in the center of a square of foil then scooping the eggs into the center. Wrap and place on the grill until warm, 3 to 5 minutes. Then cut in half and eat with your favorite garnishes.
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