Chorizo and Egg Breakfast Burrito
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 18 min · Pork · high-protein
570 cal
35g protein
40g carbs
30g fat
per serving · estimated
Ingredients
- 3 oz Mexican pork chorizo
- 3 Large eggs
- 2 Large flour tortillas (burrito size)
- 1/2 cup Shredded Monterey Jack cheese
- 1, diced Yellow onion
- 1 large, diced small Russet potato
- 1 tbsp Vegetable oil
- 1/4 tsp Kosher salt
Method (tap to check — screen stays awake)
- Heat oil in a large nonstick skillet over medium-high. Add diced potato and cook, stirring occasionally, until browned and tender, about 8 minutes.
- Push potatoes aside, add chorizo and onion, and cook, breaking up the meat, until chorizo is fully cooked, about 5 minutes.
- Beat the eggs with salt, pour into the skillet, and gently scramble over medium heat until just set, about 2 minutes.
- Warm tortillas in a dry skillet or microwave for 15 seconds until pliable.
- Divide the egg mixture among tortillas, top with cheese, fold in the sides, and roll into tight burritos.
- Return burritos seam-side down to the skillet and toast 1 minute per side to seal.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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