America's Test Kitchen Breakfast Burritos

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 8 large eggs
• 1/4 cup half-and-half
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons vegetable oil
• 6 ounces chorizo sausage, chopped medium
• 1 red onion, chopped fine
• 1 red bell pepper (stemmed, seeded, and chopped medium)
• 1 jalapeno chile (stemmed, seeded, and minced)
• 1 tablespoon unsalted butter
• 6 ounces cheddar cheese (shredded)
• 3 scallions, sliced thin
• 6 flour tortillas (8 to 9 inch)
• 1 cup sour cream (optional)
• 1 cup salsa (jarred or fresh)

Recipe

• 1 whisk together the eggs, half and half, salt, and pepper.
• 2 heat the oil in a 12 inch skillet over medium-high heat until shimmering.
• 3 add the chorizo and cook until lightly browned, about 1 1/2 minutes.
• 4 add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
• 5 transfer the chorizo mixture to a medium bowl and cover to keep warm.
• 6 wipe the skillet clean and return to the heat.
• 7 melt the butter in the skillet, swirling to coat the pan.
• 8 add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
• 9 quickly fold in the cheddar and scallions, then remove the mixture from the pan.
• 10 fold in the chorizo mixture.
• 11 place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
• 12 distribute the eggs evenly among the tortillas and roll into burritos.
• 13 slice the burritos in half and serve, passing the sour cream and salsa separately.