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In a bowl, whisk together eggs, whole milk, salt, and pepper.
In a separate skillet, heat a small amount of oil or butter over medium-low heat. Pour in the egg mixture and cook gently, stirring occasionally, until soft and fluffy.
Combine:
Add the cooked chorizo back into the eggs, stir to combine evenly.
Warm Tortillas:
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble Burritos:
Place a generous scoop of the chorizo and egg mixture onto the center of each tortilla.
Sprinkle with shredded cheese and add optional sautéed onions or bell peppers if desired.
Fold in the sides and roll tightly to form a burrito.
Optional:
For a crispy finish, lightly toast the wrapped burritos in a skillet over medium heat for 1–2 minutes per side until golden brown.
Serving and Storage Tips:
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