AMERICA'S TEST KITCHEN BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, half and half, salt, and pepper.
• Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
• Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
• Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
• Transfer the chorizo mixture to a medium bowl and cover to keep warm.
• Wipe the skillet clean and return to the heat.
• Melt the butter in the skillet, swirling to coat the pan.
• Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
• Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
• Fold in the chorizo mixture.
• Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
• Distribute the eggs evenly among the tortillas and roll into burritos.
• Slice the burritos in half and serve, passing the sour cream and salsa separately.