Chorizo Potato Breakfast Burrito
Servings 2
Calories 760kcal
Ingredients
Chorizo Potato Breakfast Burrito:
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 8 oz Chorizo sausage casing removed and crumbled
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- ½ cup Cheddar cheese shredded
- 2 Tortilla wraps
Iced Salted Honey Latte:
- 1 cup Coffee espresso or strong coffee
- 1/2 cup Milk (of your choice)
- 2 TBSP Honey
- ¼ tsp Sea salt
- Ice cubes
Fruit:
- 2 cups Your choice of fruit (such as strawberries blueberries and sliced bananas)
Instructions
- Brew the coffee, set aside to cool.
- 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, onion and garlic powder, season with salt and pepper 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 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.
- In a glass, combine chilled coffee, milk, honey, and sea salt. Stir well until the honey is fully dissolved. Add ice.
- Serve the chorizo potato breakfast burritos with fruit and iced honey latte.
Nutrition
Calories: 760kcal | Carbohydrates: 55g | Protein: 35g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 443mg | Sodium: 855mg | Potassium: 783mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1431IU | Vitamin C: 41mg | Calcium: 407mg | Iron: 5mg