Cook the Chorizo: Heat the olive oil in a large, non-stick frying pan or skillet over a medium heat. Add the chorizo meat, breaking it up with a wooden spoon. Cook for 5-7 minutes, until it's browned and crispy and has released its orange-hued oil. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving the flavourful oil in the pan.

Sauté the Vegetables: Add the diced onion and red pepper to the same pan. Sauté in the chorizo oil for about 5 minutes, until softened and fragrant. Add the minced garlic and cook for another minute until you can smell it.

Prepare the Eggs: While the vegetables are cooking, crack the 8 eggs into a large mixing bowl. Add the milk or cream, a generous pinch of salt, and several grinds of black pepper. Whisk everything together until the mixture is pale and slightly frothy.

Scramble the Eggs: Pour the egg mixture into the pan with the vegetables. Reduce the heat to low. Gently stir and fold the eggs with a spatula. What works best for me is to cook them slowly, pushing them from the edges to the centre, to create soft, creamy curds.

Combine the Filling: When the eggs are about 90% cooked but still a little soft, turn off the heat. Return the cooked chorizo to the pan and add about two-thirds of the grated cheddar. Fold everything together gently. The residual heat will finish cooking the eggs and melt the cheese until it's gloriously gooey.

Warm the Tortillas: Warm the flour tortillas one by one, either in a dry frying pan for 30 seconds per side, or in the microwave for 15-20 seconds. This makes them soft and pliable, which is crucial for rolling without tearing.

Assemble the Burritos: Lay a warm tortilla flat. Spoon a quarter of the egg mixture down the centre. Top with the remaining grated cheese, a few slices of avocado, and a sprinkle of fresh coriander.

Fold and Roll: To fold your breakfast burrito tightly, fold the two sides inwards over the filling first. Then, take the edge of the tortilla closest to you and pull it up and over the filling, tucking it in tightly. Continue to roll it away from you into a neat parcel. For a visual guide, this tutorial on how to fold a burrito is very helpful.

Sear for Perfection (Optional but Recommended): Place the rolled burrito, seam-side down, back into the warm pan. Cook for 1-2 minutes until the bottom is golden brown and sealed. This helps it hold together and adds a fantastic texture.