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Chorizo and Egg White Breakfast Burrito

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My husband makes the best chorizo and eggs. His trick is adding a little vinegar to the chorizo. It adds a nice zing to the eggs. I lightened his recipe using egg whites and serving it on a low point tortilla. You could also add minced onions and red peppers to the eggs if you wish, but I tried to stick to his original recipe. This is delicious served with hot sauce.

Chorizo is a Spanish pork sausage seasoned with paprika, which gives it it’s distinct taste. If you can’t find chorizo, Portuguese Linguica sausage is similar in taste. A little goes a long way for flavor.

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Chorizo and Egg White Breakfast Burrito

Course: Breakfast, Brunch
Cuisine: American
Yield: 2 servings
Serving Size: 1 breakfast burrito



  • In a small bowl combine egg whites, egg, salt and pepper and whisk well.
  • In a medium saute pan, heat on medium heat.
  • Add chorizo and cook about 1 minute on each side until slightly browned.
  • Add vinegar and cook another minute to reduce.
  • Add eggs to the pan and scramble until cooked, stirring often.
  • Serve on a low carb high fiber tortilla such as La Tortilla Factory.

Last Step:

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Serving: 1 breakfast burrito, Calories: 242.8 kcal, Carbohydrates: 11.3 g, Protein: 21.4 g, Fat: 15.4 g, Fiber: 7 g