Breakfast for Dinner makes a showing with these chorizo & egg burritos.
To begin, dice a pound of chorizo into half inch pieces.
In a non-stick skillet, sauté the chorizo until lightly browned.
Meanwhile, break 10 eggs into a bowl.
To the eggs, add a half cup of milk and whisk until the eggs are nice and frothy.
Add in a half teaspoon each of salt & pepper.
Scoop the chorizo to a dish that is lined with paper towels.
Pour off most of the drippings, leaving a tablespoon in the skillet.
Cook your eggs in the chorizo drippings until just cooked through.
Grate some Colby-jack cheese.
Grab a tortilla and layer on some eggs, chorizo and a little of the shredded cheese in the middle.
Spoon on some of your favorite salsa.
Wrap up the goodness.
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