Chorizo Breakfast Burritos with Eggs and Vegetables

Heat a large skillet over medium heat. Crack the large eggs into a bowl with sea salt, pepper and chives and whisk. When the pan is hot, add the avocado oil (or butter), add the whisked eggs and stir until the eggs are set and scrambled. Set the egg mixture aside.
In a large skillet over medium-high heat add the ground pork and break it up into small pieces. When the pork is no longer pink, add in the chorizo seasonings and continue to cook for 1-2 minutes until fully coated. Set the chorizo sausage aside.
In the same hot skillet after the chorizo is removed, add the chopped vegetables with a pinch of sea salt. Cook for 4-6 minutes, until the vegetables are softened.
Build your burritos! Lay out 6 large tortillas and divide the eggs, chorizo and vegetables between them. Add the fire roasted tomato salsa and then roll the burritos up. Wrap in foil or parchment paper and store in the fridge or freezer until you’re ready to heat up and enjoy!