How to Make Breakfast Burritos

Ingredients

• 2 tablespoons coconut oil or unsalted butter
• ½ pound chorizo, removed from casings, or bulk ground chorizo sausage
• ½ cup diced onions
• 5 large eggs, beaten
• ½ teaspoon fine sea salt
• ½ cup salsa
• 8 large slices roast chicken breast (from the deli counter)
• 1½ cups shredded Monterey Jack cheese (about 12 ounces)

• Diced avocado
• Sliced jalapeños, fresh or jarred
• Sriracha, store-bought or homemade
• Salsa or diced tomatoes
• Sour cream, for serving (optional)
• Fresh cilantro leaves, for garnish (optional)

1. Preheat the oven to 350°F.
2. Heat the oil in a large skillet over medium heat. Add the chorizo and diced onions and cook until the sausage is no longer pink, about 5 minutes, breaking it into pieces as you fry it. Set aside on a plate to cool, leaving the grease in the pan.
3. Reduce the heat to low. Add the eggs and salt to the pan and scramble until cooked through.
4. Meanwhile, pour the salsa into an 8-inch cast-iron skillet or 8-inch square baking dish.
5. To assemble the burritos, lay a slice of chicken breast on a plate. Sprinkle 2 heaping tablespoons of the shredded cheese down the middle, followed by 3 tablespoons of cooked chorizo and 3 tablespoons of eggs and any additional fillings of your choice. Roll it up tightly and place it seam side down on the salsa in the skillet or baking dish. Repeat with the rest of the ingredients. Top the burritos with the remaining cheese. Place in the oven and bake until the cheese has melted, about 8 minutes.
6. Serve warm with a dollop of sour cream and garnished with cilantro, if desired.