Chorizo and Egg Breakfast Burritos Recipe Jenny Nguyen-Wheatley Chorizo and egg breakfast burritos are a great meal to serve when camping with a large group of people. (Jenny Nguyen-Wheatley photo) If you've got picky eaters at camp, make this Chorizo and Egg Breakfast Burritos Recipe – each person gets to build their own Serves: 6-8Prep time: 10 minutesCook time: 20 minutes Ingredients: 1 (9-ounce) package pork chorizo 8 large eggs, beaten 1 (14.5-ounce) can diced new potatoes, drained Half an onion, diced Flour tortillas 10 ounces queso fresco cheese, crumbled 1 small bunch of cilantro, chopped Salt and pepper, to taste Hot sauce, optionalDirections: To save time, chop onion and cilantro at home; store ingredients in zip-top bags and keep cold until ready to use. If desired, use liquid whole eggs for convenience. Heat a large non-stick or cast-iron skillet over medium heat, and add the chopped onion and chorizo. Break up chorizo with a spoon and cook for 5-7 minutes, allowing the chorizo to bubble for a couple minutes and the onion to soften. Next, mix in the drained potatoes and eggs, and cook until potatoes have warmed through and the eggs set, stirring often. Add salt and pepper to taste. Keep warm while you heat tortillas over low heat in another clean skillet. Allow each person to assemble their own burritos. Offer chopped cilantro, crumbled queso fresco cheese and hot sauce on the side.Check here for more easy and delicious Go RVing breakfast recipe ideas.