HIGH PROTEIN MEXICAN BREAKFAST: FREEZER FRIENDLY CHORIZO Y HUEVO BURRITOS 🌯
20 mins prepServes 4
These burritos are perfect when I’m short on time or need to eat on the go! We’ve made a few tweaks to make this a more balanced meal that pack over 35 grams of protein and last up to 3 months in the freezer.
1. Peel the chayote. Chop the vegetables into bite size pieces.
2. Add the chorizo to a pan and break it down. Cook for 3-4 minutes.
3. Add the onions and chayote. Cook for 5-6 minutes.
4. Add the egg beaters and season to taste. Mix until the everything is cooked through.
5. Warm up the tortillas on the comal for 30 seconds on each side.
6. Add 1/4 of the egg mixture (~1.25 cup). Fold the burrito and double wrap them. Store in a freezer friendly bag if you’d like.
7. Once ready to enjoy, remove the wrapping. Cover the burrito in a damp paper towel and microwave for 1-3 minutes depending on the size. Optionally you can toast them on a comal until they’re golden brown.
