Chorizo Potato Breakfast Wrap, Cantaloupe, Coffee
Print Pin Add to CollectionServings: 2
Calories: 503kcal
Ingredients
Coffee
- Coffee brewed using your preferred method
- Creamer optional
- Sweetener optional
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra-virgin olive oil
- 2 oz Chorizo sausage ground
- ½ tsp Onion powder
- ½ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup Baby spinach
- 4 Eggs beaten
- 3 TBSP Cheddar cheese shredded
- 2 Whole wheat tortilla wraps burrito size
Cantaloupe
- 4 slices Cantaloupe
Instructions
- Prep all ingredients as listed.
- Bring a pot of salted water to a boil. Add diced potatoes and cook until tender. Drain well and set aside.
- Heat olive oil in a skillet over medium heat. Add ground chorizo and cook until browned, breaking it up as it cooks.
- Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Add the spinach, saute until wilted.
- Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Cook gently, stirring until eggs are set. Remove from heat.
- Warm tortilla wraps in a dry skillet or microwave until soft and pliable.
- Portion the chorizo potato egg mixture onto the tortillas and roll into wraps. Cut in half.
- Serve the wrap alongside cantaloupe, and coffee.
Nutrition
Calories: 503kcal | Carbohydrates: 44g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 370mg | Sodium: 578mg | Potassium: 682mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2320IU | Vitamin C: 30mg | Calcium: 326mg | Iron: 4mg
Chorizo Potato Breakfast Wrap, Cantaloupe, Coffee
Ingredients
Coffee
- Coffee brewed using your preferred method
- Creamer optional
- Sweetener optional
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra-virgin olive oil
- 2 oz Chorizo sausage ground
- ½ tsp Onion powder
- ½ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup Baby spinach
- 4 Eggs beaten
- 3 TBSP Cheddar cheese shredded
- 2 Whole wheat tortilla wraps burrito size
Cantaloupe
- 4 slices Cantaloupe
Instructions
- Prep all ingredients as listed.
- Bring a pot of salted water to a boil. Add diced potatoes and cook until tender. Drain well and set aside.
- Heat olive oil in a skillet over medium heat. Add ground chorizo and cook until browned, breaking it up as it cooks.
- Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Add the spinach, saute until wilted.
- Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Cook gently, stirring until eggs are set. Remove from heat.
- Warm tortilla wraps in a dry skillet or microwave until soft and pliable.
- Portion the chorizo potato egg mixture onto the tortillas and roll into wraps. Cut in half.
- Serve the wrap alongside cantaloupe, and coffee.
Nutrition
Calories: 503kcalCarbohydrates: 44gProtein: 26gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 370mgSodium: 578mgPotassium: 682mgFiber: 6gSugar: 4gVitamin A: 2320IUVitamin C: 30mgCalcium: 326mgIron: 4mg
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