Keto Mexican Breakfast Burrito
This Mexican Keto Breakfast Burrito will start your day off right with plenty of protein! Includes eggs, chorizo, cheese and a high protein tortilla wrap.
I’m not a huge fan of resolutions, but I do love the fresh start that a new year brings. This year feels like a very welcome new beginning to me, and I am focusing on building and continuing better habits in the New Year. One of my new habits is tracking my protein intake and starting my day with a protein-centric breakfast! To support this, I am trying to meal prep my breakfasts. Freezer friendly meals like these Mexican Keto Breakfast Burritos are heavy in the rotation!
These Mexican Keto Breakfast Burritos have all my favorite flavors! Each burrito is filled with soft scrambled eggs, spicy Mexican chorizo, Mexican blend cheese, and then wrapped in a plant powered protein tortilla by Mission® Foods. These breakfast burritos have super fresh flavors thanks to the fresh vegetables inside, diced tomato, onion, cilantro, and lime juice. Simple and perfect!
I think that breakfast and snacks are the hardest things to manage on keto. This breakfast burrito recipe really helps me stack on track, as well as these Mini Egg Muffins!
For the tortilla wrap, I used Mission® Protein Tortilla Wraps. These tortillas are vegan and loaded with 7 grams of plant protein! These wraps are a good source of protein meaning they contain high-quality protein. One serving of their pea protein provides 10% of the recommended daily value and is full of essential nutrients and amino acids to fuel an active lifestyle.
They’re also high in fiber and have no sugar. For those on the Keto plan, or those just watching their carbs, these tortillas are perfect! They only have 3 grams of net carbs per tortilla. I love to have them on hand for “Better Choices Made Easy!”
Need more keto friendly recipes? I love this Keto Cheesecake Fluff, Keto Swedish Meatballs or Fried Cabbage with Bacon.
Whether you’re working on a resolution or not, remember that any day is a good day to start! This Keto Breakfast Burrito made with chorizo is a great way to start your day, I promise!
How to Freeze Breakfast Burritos
These Chorizo Breakfast Burritos are easy to make ahead! You can freeze them for on-the-go breakfasts. Once assembled:
- Wrap each burrito in aluminum foil.
- Add burritos to a gallon-sized freeze bag, and seal. Freeze.
- To reheat, place the frozen burrito in the refrigerator overnight to thaw.
- Remove the aluminum foil and microwave for 2 minutes, or until heated through.
I hope that this easy Keto Mexican Breakfast Burrito recipe helps you achieve your goals this year! If you love it, or make any tasty modifications to the recipe, just let me know in the comments.
Keto Mexican Breakfast Burrito
Ingredients
- 6 Mission® Protein Tortilla Wraps
- 6 ounces chorizo sausage, casings removed
- ¾ cup red or white onion, diced
- ½ jalapeno pepper, seeded, diced
For the egg mixture:
- 6 large eggs
- ¼ teaspoon black pepper
- 1/4 teaspoon hot sauce, I like Cholula
- 1 lime, juiced
- 1/2 cup tomato, diced
- ¼ cup cilantro, finely chopped
- 1.25 cups Mexican-blend cheese, shredded
Instructions
- Coat a large non-stick skillet with cooking spray.
- Add chorizo. Brown over medium high heat until crumbled and cooked through.
- Add onion and jalapeno pepper to skillet with chorizo, sauté for 2-3 minutes until the vegetables are fragrant and beginning to soften.
- Beat eggs in mixing bowl with whisk until all yolks have broken. Add black pepper, hot sauce and lime juice. Whisk for an added 30 seconds to combine.
- Reduce heat to medium-low and add eggs to skillet. Sprinkle diced tomato and cilantro over the top of the uncooked eggs.
- Cook eggs, stirring gently and sparingly for 2-3 minutes or until they are no longer runny.
- Spoon egg and chorizo mixture into the middle of each tortilla and top with shredded cheese.
- Roll up into burrito and serve warm with your favorite salsa.
Notes
