1 medium sweet potato, cooked (boiled, steamed or roasted) and cut into slices or cubes
6 eggs
1 Tbsp milk
1 tsp olive oil
1 avocado
½ C corn
½ C pepperjack cheese
1 C salsa
S&P
4 large tortillas
Instructions
Heat olive oil in a large skillet over medium low heat. Crack eggs into a bowl and add milk. Whisk together. Season with S&P.
Add eggs to the skillet. As eggs begin to cook gently pull the eggs back with a spatula, continue this process until the eggs are no longer runny. Remove from heat.
Lay the tortillas out flat. Line ingredients in strips in the center of the tortilla - divide ingredients equally between the burritos. Line eggs, chorizo, avocado, corn and cheese. Roll up like a burrito, folding the sides in first and slowly rolling over.
Clean the skillet and reheat over medium heat. Add burritos to the skillet and cook each side until golden brown - this helps seal the tortilla and melt the cheese).
Cut breakfast burritos in half and serve with your favorite salsa.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-chorizo-breakfast-burritos/