Chorizo and Egg Breakfast Burritos with Pumpkin Goat Cheese Cream Sauce
Serves: 4
  • 4 eggs + 4 egg whites
  • 5 ounces chorizo
  • ½ onion, sliced thinly
  • 1 green pepper, sliced thin
  • 1 red pepper, sliced thin
  • 1 cup + 4 tablespoons milk (1 cup of milk should be hot)
  • 1 cup shredded cheddar cheese, divided
  • 4 whole-wheat tortillas
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 2 ounces goat cheese
  • ¼ cup pumpkin puree
  • ½ + ⅛ teaspoon salt
  • Pinch of cayenne pepper
  • Pinch of sugar
  1. Preheat oven to 375 degrees. In a large sauté pan, heat butter over a medium heat. Saute onions and peppers until cooked through. While the peppers are cooking whisk eggs and 4 tablespoons milk and ½ teaspoon salt in a bowl. Once the peppers are cooked through, reduce the heat to a medium low and add eggs. Slowly cook eggs, and stir constantly. Once the eggs are soft to the touch and still slightly moist, turn the heat off.
  2. Divide the filling between the four tortillas, then top each with ¼ cup of cheese. Roll up burrito style.
  3. Place on a baking sheet and bake for about 15 minutes, until crisp and cheese is melted.
  4. While the burritos are cooking, make the sauce: In a small sauce pan, melt butter over a medium heat. Whisk in flour, cook one minute. Slowly whisk in hot milk and remaining salt, pinch of cayenne and pinch of sugar. Bring to a boil and then reduce to a simmer until thickened, about two minutes. Whisk in goat cheese and pumpkin. Season to taste with salt, pepper and cayenne. If sauce is too thick add a little bit more milk.
  5. Serve burritos with sauce, avocados and cilantro.
Recipe by Cooking for Keeps at