Ingredients
Iced Salted Honey Latte
- 1 cup Coffee cold
- 1 TBSP Honey
- ½ tsp Sugar
- 1 tsp Flaky sea salt for topping
- 1 cup Milk
Chorizo Potato Breakfast Wrap:
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 8 oz Chorizo sausage ground
- ½ tsp Onion powder
- ½ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- ½ cup Cheddar cheese shredded
- 2 Tortilla wraps
Peaches
- 2 Peaches sliced
Instructions
- Prepare the ingredients per the instructions above.
- Brew the coffee then refrigerate to cool.
- For the potatoes: 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.
- While the potatoes are cooking, prepare the latte. Brew coffee or espresso. Allow it to cool to room temperature, and then refrigerate it until cold.
- In a small saucepan, heat the milk and honey until dissolved. Then pour into the coffee and refrigerate.
- For the Chorizo potato wrap: 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 and onion and garlic powder; season with salt and black pepper and 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. Remove the pan from the heat.
- Heat the tortillas in a 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.
- Pour the coffee/milk/honey mixture over ice. Sprinkle with sea salt.
- Serve the chorizo potato breakfast burritos with sliced peach, and salted honey latte.
Nutrition
Calories: 836kcal | Carbohydrates: 66g | Protein: 38g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 450mg | Sodium: 608mg | Potassium: 1066mg | Fiber: 6g | Sugar: 30g | Vitamin A: 2018IU | Vitamin C: 48mg | Calcium: 490mg | Iron: 5mg
Chorizo Potato Breakfast Wrap
Ingredients
Iced Salted Honey Latte
- 1 cup Coffee cold
- 1 TBSP Honey
- ½ tsp Sugar
- 1 tsp Flaky sea salt for topping
- 1 cup Milk
Chorizo Potato Breakfast Wrap:
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 8 oz Chorizo sausage ground
- ½ tsp Onion powder
- ½ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- ½ cup Cheddar cheese shredded
- 2 Tortilla wraps
Peaches
- 2 Peaches sliced
Instructions
- Prepare the ingredients per the instructions above.
- Brew the coffee then refrigerate to cool.
- For the potatoes: 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.
- While the potatoes are cooking, prepare the latte. Brew coffee or espresso. Allow it to cool to room temperature, and then refrigerate it until cold.
- In a small saucepan, heat the milk and honey until dissolved. Then pour into the coffee and refrigerate.
- For the Chorizo potato wrap: 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 and onion and garlic powder; season with salt and black pepper and 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. Remove the pan from the heat.
- Heat the tortillas in a 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.
- Pour the coffee/milk/honey mixture over ice. Sprinkle with sea salt.
- Serve the chorizo potato breakfast burritos with sliced peach, and salted honey latte.
Nutrition
Calories: 836kcalCarbohydrates: 66gProtein: 38gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 450mgSodium: 608mgPotassium: 1066mgFiber: 6gSugar: 30gVitamin A: 2018IUVitamin C: 48mgCalcium: 490mgIron: 5mg
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