Breakfast Burrito with Dunn Eggs, Chorizo and Asparagus


Breakfast burritos are all the rage these days…and so easy to make and very versatile as you simply use whatever ingredients you have on hand…burritos are handy to use up leftovers…whether you stuff them with red beans & rice or mac & cheese, or roasted hot dogs and refried beans, or roasted chicken breast with shredded cheese…etc.

Today I’m making scrambled eggs with chorizo sausage and asparagus.  The chorizo is a spicy, fresh spanish sausage.  I’m using delicious homemade flour tortillas, which are more tender and flaky than store-bought.

Notice the 10 wee little bantam chicken eggs…a first for me.  Here’s the backstory on them. I had recently attended a training class at bank headquarters, and when asked what a particular phrase translated into…I happened to know enough Russian to be able to translate for the class…to reward me for this marvelous feat, the facilitator gave me 10 fresh bantam chicken eggs…harvested that morning from his family’s small flock of chickens.  The girls only offered up 10 eggs that morning, he could not quite make a dozen…but no matter.  This was a first for me…winning fresh bantam chicken eggs!!!  Now you tell me, what other bank offers such delightfully unusual bonuses?  And I appreciated them much more than anyone else could have, I’m sure!!!  My thanks to the extraordinary kindness of the Dunn children for sacrificing their chicken eggs that I may be the proud recipient of them that day!!!  It’s only right that they be featured in these very special burritos!

Breakfast Burritos with Dunn Eggs, Chorizo and Asparagus



  • large flour tortillas
  • chopped onions
  • chopped green peppers
  • 1 lb fresh chorizo, with casing removed
  • 8 to 10 eggs
  • 1/4 milk or cream
  • 1 cup fresh asparagus, cut into bite-sized pieces
  • salt & pepper to taste
  • hot sauce, if desired
  • favorite salsa

In a large skillet, saute the chorizo until cooked.


Add the onions and green peppers and stir until the onions are translucent.


Add the asparagus and saute for 1 to 2 minutes more, until the asparagus is bright green but still crunchy.

Meanwhile, break 8 to 10 eggs into a large mixing bowl.  Whip them together with a little cream or milk.  Season with salt and pepper.


Pour the eggs over the hot sausage & veggies.  Immediately stir with a spatula continually until the eggs are done to a moist creaminess, but not hard and coagulated. Remove from the heat.


Now briefly warm each tortilla for a few seconds on each side on a hot griddle.  Place warm tortilla on work surface.






Place several heaping tablespoons of the scrambled eggs in the middle of the lower third of the tortilla (nearest you).  Add salsa if you wish, or a few squirts of hot sauce.

Fold lower edge over eggs such that the edge now approaches the upper third… and roll it tightly back toward you, encircling the filling….it now looks like a partial tube with the filling in the center  Now fold in each end, and continue to roll up the filled burrito, ending with the exposed edge folded under.


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