Chimichanga Breakfast Skillet

Chimichanga Breakfast Skillet | Plaid and PaleoSo this weekend was rough. Well rough in the sports world. My alma mater is known as a basketball university but I still love football; however, watching my school play football is something of a painful experience. We were actually pretty good when I was in college but oh how the team has fallen. We suffered a particularly harsh defeat this weekend, but I am hoping we can squeak out a couple more wins this season. I refuse to be a fair-weather fan even if my team is just plain terrible. Any other college football fans? Who do you cheer for? 

Other than watching my team’s demise I had an amazing weekend making food and eating a lot! With fall and football season, I find myself reminiscing about college. Many a weekend morning, I spent my time waiting in line at one of my town’s favorite brunch spots. One of my favorite dishes was a chickichanga, which was pretty much a chimichanga with chicken, chorizo, eggs and smothered in sauce. I’ve been craving one of these stuffed burritos and decided it would make an amazing breakfast skillet! This chimichanga breakfast skillet is slightly spicy and absolutely fulfilling. 

Chimichanga Breakfast Skillet | Plaid and Paleo

Chimichanga Breakfast Skillet


  • 3 tsp ghee, divided
  • 2 sweet potatoes, peeled
  • 1/2 sweet onion, diced
  • 1 jalapeño, minced
  • 2 garlic cloves, minced
  • 1 lb chorizo, check for any weird ingredients!
  • 4 eggs, beaten
  • 1 large avocado, sliced


  1. Turn oven broiler to high.
  2. Slice sweet potatoes to about 1/4 inch thick.
  3. Melt 2 teaspoons of ghee in the microwave or in a skillet.
  4. Spread sweet potato slices onto a large baking pan and lightly coat both sides of the slices with ghee.
  5. Cook for 5 minutes then flip and cook for another 5 minutes.
  6. Melt remaining teaspoon of ghee in a large skillet over medium-high heat.
  7. Sauté onion until tender then add in jalapeño and garlic clove and cook for about a minute.
  8. Crumble in chorizo and cook until it starts to brown.
  9. Pour in eggs and scramble to combine with other ingredients.
  10. To eat make a base of sweet potato rounds, pile on the chorizo egg mixture and top with sliced avocado.
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x vanessa