Crispy Chorizo & Egg Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chorizo & Egg Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Chorizo & Egg Breakfast Burrito

Sautéed lean chorizo and fluffy eggs wrapped in a toasted tortilla for a savory, golden-brown finish that satisfies any morning craving.

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NUTRITION

565kcal
Protein
38.3g
Fat
31.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz ground pork chorizo

2 large eggs

0.5 cup egg whites

1 medium whole wheat tortilla

1 cup fresh baby spinach

2 tbsp fresh salsa

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a non-stick skillet over medium-high heat, brown the chorizo until fully cooked and slightly crispy, about 5-7 minutes.

  • 2

    Remove the chorizo from the pan and set aside, leaving a small amount of rendered fat in the skillet for flavor.

  • 3

    In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.

  • 4

    Lower the skillet heat to medium and pour in the egg mixture, scrambling gently with a spatula until just set.

  • 5

    Stir the cooked chorizo and baby spinach into the eggs until the spinach is just wilted.

  • 6

    Warm the tortilla in a separate pan or microwave, then fill the center with the egg and chorizo mixture and top with fresh salsa.

  • 7

    Wipe the skillet clean, then place the rolled burrito seam-side down over medium heat for 1-2 minutes per side until the exterior is golden and crispy.

Crispy Chorizo & Egg Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chorizo & Egg Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Chorizo & Egg Breakfast Burrito

Sautéed lean chorizo and fluffy eggs wrapped in a toasted tortilla for a savory, golden-brown finish that satisfies any morning craving.

NUTRITION

565kcal
Protein
38.3g
Fat
31.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz ground pork chorizo

2 large eggs

0.5 cup egg whites

1 medium whole wheat tortilla

1 cup fresh baby spinach

2 tbsp fresh salsa

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a non-stick skillet over medium-high heat, brown the chorizo until fully cooked and slightly crispy, about 5-7 minutes.

  • 2

    Remove the chorizo from the pan and set aside, leaving a small amount of rendered fat in the skillet for flavor.

  • 3

    In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.

  • 4

    Lower the skillet heat to medium and pour in the egg mixture, scrambling gently with a spatula until just set.

  • 5

    Stir the cooked chorizo and baby spinach into the eggs until the spinach is just wilted.

  • 6

    Warm the tortilla in a separate pan or microwave, then fill the center with the egg and chorizo mixture and top with fresh salsa.

  • 7

    Wipe the skillet clean, then place the rolled burrito seam-side down over medium heat for 1-2 minutes per side until the exterior is golden and crispy.