Name: Grilled Breakfast Burrito
Prep time: 20 min
Cook time: 15 min
Ingredients: 1/2 cup Tomato (diced); 2 tbsp Red onion (peeled and finely diced); 1/4 tsp Garlic (minced); 1 tbsp Fresh cilantro (chopped); 1 tbsp Lime juice; 2 tbsp Extra-virgin olive oil; 6 oz Chorizo sausage links (diced ); 8 Eggs (beaten); 4 oz Cheddar cheese (shredded); 4 large Whole wheat tortilla; 2 tsp Jalapeño pepper (sliced thin (optional)); 1.5 cups Blackberries

Grilled Breakfast Burrito

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Prep Time: 20

Cook Time: 15

Servings: servings

Calories: 453kcal

Ingredients

1/2 cup Tomato diced
2 tbsp Red onion peeled and finely diced
1/4 tsp Garlic minced
1 tbsp Fresh cilantro chopped
1 tbsp Lime juice
2 tbsp Extra-virgin olive oil
6 oz Chorizo sausage links diced
8 Eggs beaten
4 oz Cheddar cheese shredded
4 large Whole wheat tortilla
2 tsp Jalapeño pepper sliced thin (optional)
1.5 cups Blackberries (Check the Fruit guide to substitute seasonal fruits)

US Customary - Metric

Instructions

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 chorizo sausage and brown for 3-4 minutes. Add the eggs to the pan and move them around the pan with a rubber spatula until they are no longer runny but still moist, not dried out. Season with salt and pepper.
Layer the eggs and cheese on the tortilla. Fold in the ends and roll tightly.
In a non-stick pan over medium heat, place the burrito seam side down for 2 minutes until golden brown. Turn the burrito over for another 2 minutes until the top is golden brown.
Cut in half and spoon the Pico de Gallo over the top with jalapeno slices (optional). Serve with sliced blackberries on the side.

Nutrition