Ingredients
Chorizo Potato Breakfast Burrito:
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 8 oz Chorizo sausage ground
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- ½ cup Cheddar cheese shredded
- 2 Tortilla wraps
Fruit:
- 2 cups Mixed fruit (berries; sliced banana; grapes; etc.)
Orange Juice:
- 24 oz Orange juice cold
Instructions
- Prepare the ingredients per the instructions above.
- 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.
- Heat the oil in a non-stick pan over medium heat. Saute the chorizo, breaking it up into smaller pieces until no longer pink.
- Add the potatoes; add onion and garlic powder and season with salt and pepper, sautéing 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. Remove the pan from the heat.
- Heat the tortillas in the skillet or microwave until warm and pliable.
- Portion the egg and chorizo mixture in the center of each warm tortilla.
- Fold the sides of the tortillas over the filling, then roll tightly.
- Serve the chorizo potato breakfast burritos with fruit and orange juice.
Nutrition
Calories: 951kcal | Carbohydrates: 106g | Protein: 36g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 436mg | Sodium: 554mg | Potassium: 1528mg | Fiber: 8g | Sugar: 58g | Vitamin A: 2728IU | Vitamin C: 217mg | Calcium: 380mg | Iron: 6mg
Chorizo Potato Breakfast Burrito
Ingredients
Chorizo Potato Breakfast Burrito:
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 8 oz Chorizo sausage ground
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- ½ cup Cheddar cheese shredded
- 2 Tortilla wraps
Fruit:
- 2 cups Mixed fruit (berries; sliced banana; grapes; etc.)
Orange Juice:
- 24 oz Orange juice cold
Instructions
- Prepare the ingredients per the instructions above.
- 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.
- Heat the oil in a non-stick pan over medium heat. Saute the chorizo, breaking it up into smaller pieces until no longer pink.
- Add the potatoes; add onion and garlic powder and season with salt and pepper, sautéing 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. Remove the pan from the heat.
- Heat the tortillas in the skillet or microwave until warm and pliable.
- Portion the egg and chorizo mixture in the center of each warm tortilla.
- Fold the sides of the tortillas over the filling, then roll tightly.
- Serve the chorizo potato breakfast burritos with fruit and orange juice.
Nutrition
Calories: 951kcalCarbohydrates: 106gProtein: 36gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 436mgSodium: 554mgPotassium: 1528mgFiber: 8gSugar: 58gVitamin A: 2728IUVitamin C: 217mgCalcium: 380mgIron: 6mg
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