Chorizo Breakfast Burrito

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 432kcal

Ingredients

  • 1 cup Potato peeled and diced small
  • 1/2 cup Tomato diced
  • 2 tbsp Red onion peeled and finely diced
  • 1 clove Garlic finely chopped
  • 1 tbsp Fresh cilantro chopped
  • 1 tsp Lime juice
  • 2 tbsp Extra-virgin olive oil
  • 6 oz Chorizo sausage links chopped
  • 8 Eggs beaten
  • 1/4 cup Cotija cheese
  • 4 large Whole wheat tortilla
  • 1 Peach sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out). Drain well.
  • For the Pico de Gallo: Place tomato, red onion, garlic, cilantro, and lime juice in a bowl and stir to combine. Season with salt to taste and set aside until ready to serve.
  • Heat the oil in a non-stick pan over medium heat.
  • Add the potatoes and chorizo sausage, saute for about 4 minutes. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with pepper. Taste and add salt if needed.
  • Spoon the eggs on the tortilla. Fold in the ends and roll tightly.
  • Optional: In a non-stick pan over medium heat, place the burrito seam side down until golden brown. Turn the burrito over until the top is golden brown.
  • Cut in half and spoon the Pico de Gallo over the top. Serve with sliced peaches.

Nutrition

Calories: 432kcal | Carbohydrates: 30g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 1066mg | Potassium: 519mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 4mg

Chorizo Breakfast Burrito

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 432 kcal

Ingredients
 
 

  • 1 cup Potato peeled and diced small
  • 1/2 cup Tomato diced
  • 2 tbsp Red onion peeled and finely diced
  • 1 clove Garlic finely chopped
  • 1 tbsp Fresh cilantro chopped
  • 1 tsp Lime juice
  • 2 tbsp Extra-virgin olive oil
  • 6 oz Chorizo sausage links chopped
  • 8 Eggs beaten
  • 1/4 cup Cotija cheese
  • 4 large Whole wheat tortilla
  • 1 Peach sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out). Drain well.
  • For the Pico de Gallo: Place tomato, red onion, garlic, cilantro, and lime juice in a bowl and stir to combine. Season with salt to taste and set aside until ready to serve.
  • Heat the oil in a non-stick pan over medium heat.
  • Add the potatoes and chorizo sausage, saute for about 4 minutes. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with pepper. Taste and add salt if needed.
  • Spoon the eggs on the tortilla. Fold in the ends and roll tightly.
  • Optional: In a non-stick pan over medium heat, place the burrito seam side down until golden brown. Turn the burrito over until the top is golden brown.
  • Cut in half and spoon the Pico de Gallo over the top. Serve with sliced peaches.

Nutrition

Calories: 432kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 366mgSodium: 1066mgPotassium: 519mgFiber: 3gSugar: 6gVitamin A: 1015IUVitamin C: 24mgCalcium: 148mgIron: 4mg
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