Chorizo and Egg Breakfast Burritos with Pumpkin Goat Cheese Cream Sauce

Have you thought about what you’re having for breakfast tomorrow? Do you plan breakfast ahead of time or are you just a fly by the seat of your pants breakfast person? I’m both. Sometimes I’ll plan an extravagant breakfast and some mornings I’ll look in the fridge and come up with something on the fly. Both work. Except for when you look in the fridge and there are no eggs, no bread, no milk and no bacon or sausage – those days you go out to breakfast – I like those days.

This particular breakfast was kind of a mix between the two, since I planned it, but I used what I already had in the pantry and fridge – besides the tortillas, those were snatched up at a last minute grocery run after dinner Friday night. (Yes, this was from last weekend)

The combination of all these ingredients is kind of bizarre, and you wouldn’t think it all works together – but it does. It really does. Spicy chorizo (my favorite breakfast meat), eggs and peppers are scrambled together and stuffed burrito style into tortillas, baked then smothered in a creamy, slightly spicy pumpkin goat cheese sauce. The pureed pumpkin gives the sauce a slight sweetness that cuts through the spiciness of the chorizo and cayenne pepper, but doesn’t add an overly aggressive pumpkin flavor, which I really love.

I lightened the dish up by using half whole eggs and half egg whites, low-fat cheddar cheese, whole-wheat tortillas and a milk based cream sauce instead of heavy cream, but each ingredient could easily be swapped out with its less healthy counterpart. You could also easily use typical breakfast sausage or turkey sausage in replace of the chorizo if that’s what you have on hand.

Hope you all have a wonderful weekend!