In a small bowl, add eggs, salt and pepper. Whisk eggs until light and fluffy.
In an 8 in skillet, on medium low heat, add eggs. Let eggs sit for 10 seconds. Allow outside edge of eggs to slightly set. Using a rubber spatula, gently push the eggs from the edge to the center, the liquid egg should fill in behind the spatula. This allows large curds to form. Repeat around the edge of the eggs. This should only take 1 to 2 minutes. Egg should look slightly undercooked.
Slice Ciabatta in half. Sprinkle with cheese and broil until melted. Place scrambled eggs on bottom half of bread. Sprinkle with sundried tomatoes. Spread pesto on top half of toasted ciabatta. Place top on sandwich. Serve immediately.
Place burrito on cutting board. On lower half place chorizo, top with hash browns and eggs. Fold sides of burrito into center and roll up from the bottom. Place seam side down on a sheet tray. Cover with sliced cheese. Heat in oven until cheese is melted and burrito is heat thoroughly. Remove from oven to plate. Top with sour cream, salsa, jalapenos and cilantro leaves. Serve immediately.