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Grilled Breakfast Burrito

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 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

Calories: 453kcal | Carbohydrates: 26g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 370mg | Sodium: 755mg | Potassium: 284mg | Fiber: 2g | Sugar: 7g | Vitamin A: 957IU | Vitamin C: 8mg | Calcium: 238mg | Iron: 3mg