Loaded Southwestern Breakfast Burrito
Serves 2
Directions
- 1Cook down some onions until translucent.
- 2Add in a mixture of poblanos and bell peppers.
- 3Add in about 16 ounces of hatch green chiles, give those a mix, and place to the side.
- 4Cut up the chicken sausage.
- 5Add some lean ground beef to a pan.
- 6Add the seasoning shown on screen and some maple syrup.
- 7Add in your chicken sausage, your pepper and onion mixture, and mix.
- 8Crack a dozen eggs into a pan along with some egg whites.
- 9Cook those over super low heat until they're about 70% done.
- 10Add in your salt, pepper, and a bunch of cheddar cheese. Give that a mix until cooked all the way through.
- 11Add plain Greek yogurt or sour cream, your cheesy eggs, sausage and pepper mixture, and a little bit of cilantro to a tortilla.
- 12Give it a roll.
Ingredients
- 0.36 onions
- 0.36 poblanos
- 0.36 bell peppers
- 2.91 oz Hatch green chiles
- 1.45 extra lean chicken sausages
- 0.18 lb 93% beef or turkey
- 0.36 tsp coarse salt
- 0.18 teaspoon garlic powder
- 0.18 teaspoon chili powder
- 0.09 teaspoon rubbed sage
- 0.09 teaspoon Italian seasoning
- 0.09 teaspoon cumin
- 0.18 tablespoon maple syrup
- 2.18 eggs
- 72.73 g egg whites
- 36.36 g cheddar cheese
- to taste salt & pepper
- 2 burrito tortillas
- 5.45 g 0% greek yogurt per burrito
- chopped cilantro
Equipment
knifecutting boardpotspatulapanwhiskladle
Tips
- Cook the onions/peppers until nearly all water has evaporated and they begin to brown. When you place them to the side, I recommend placing in a strainer to let excess liquid drain (to avoid soggy burritos)
- Since these are extra large, I like to eat them fork-and-knife style and make a smother sauce (mix hot sauce or enchilada sauce w Greek yogurt or sour cream, pour over the top)
- If you don’t want to use chicken sausage, you can double the “Lean Ground Breakfast Sausage” instead
- Remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry