INGREDIENTS:

• 1 tablespoon olive oil
• ½ large onion, chopped
• ½ red bell pepper, cored, seeded, and chopped
• ½ green bell pepper, cored, seeded, and chopped
• 8 ounces fresh chorizo sausage, casing removed
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 6 large eggs
• 4 large flour tortillas
• 1 tablespoon melted butter
• 1 cup shredded mozzarella cheese
• 2 avocados, cut into slices
• Mild salsa (optional)
• Reduced fat sour cream (optional)

PROCEDURE:

1. Preheat oven to 350 degrees F.
2. In a medium nonstick sauté pan, heat olive oil. Sweat onion, red and green bell peppers until tender (about 5-7 minutes). Add chorizo sausage and sauté over medium heat until cooked through (about 5 minutes), breaking up the chorizo into small pieces as it cooks.
3. While chorizo and vegetable mixture is cooking, break eggs into a bowl and whisk well. Once chorizo is cooked, add eggs to the sauté pan and stir softly until eggs are scrambled and set (about 2 minutes). Season mixture with garlic powder, salt, and pepper and take off heat.
4. Place the 4 flour tortillas apart on a sheet tray, brush a little melted butter on each, and sprinkle shredded mozzarella cheese evenly. Pop them in the oven quickly, just until cheese melts (about 1-2 minutes).
5. Remove sheet tray from oven. Place each tortilla on a separate plate and spoon chorizo egg mixture into each cheesy tortilla. Top breakfast burrito with a few avocado slices, salsa, and sour cream and serve.