Egg and Chorizo Breakfast Burritos

½ pound Mexican chorizo, cooked and drained well on paper towels

2 to 3 tablespoons butter

10 large eggs, beaten

Salt and pepper, to taste

1 (4-ounce) can green chiles

12 grape tomatoes

1 cup shredded cheddar cheese

5 flour tortillas

Sour Cream

Chopped green onions


Melt butter in a large frying pan over medium heat. Add beaten eggs and toss to scramble. Season with salt and pepper. Add cooked chorizo and stir to incorporate. Stir in green chiles and grape tomatoes. Mix well to combine. Remove egg mixture from  heat and stir in shredded cheddar cheese. Check for seasonings. Preheat oven to 350 degrees. Spray a baking pan with cooking spray. Fill each flour tortilla with egg and chorizo mixture. Place seam-side down in prepared baking dish. Bake for 30 to 40 minutes until edges are crispy and the burritos are warmed through. Garnish with sour cream and chopped greens onions. Serve with salsa on the side. Serves 3 to 5