Soyrizo and Egg White Breakfast Burritos

Name: Soyrizo and Egg White Breakfast Burritos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 ounce soy chorizo (casing removed); 1.5 cup liquid egg whites; 0.5 cup red bell pepper (diced); 1 teaspoon olive oil; 0.5 cup reduced-fat cheddar cheese (shredded); 2 low-carb flour tortillas (8-inch); 0.25 cup red salsa (mild); 0.25 teaspoon kosher salt; 0.25 teaspoon black pepper (ground)

Flavorful spiced soy chorizo scrambled with fluffy egg whites and melted low-fat cheese, wrapped in toasted high-fiber tortillas.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy

Dietary

Vegetarian
Pescatarian
High-Protein
High-Fiber
Low-Calorie
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
Nut-Free
Low-Fat
Low-Carb

Ingredients

6 ounce soy chorizo (casing removed)
1.5 cup liquid egg whites
0.5 cup red bell pepper (diced)
1 teaspoon olive oil
0.5 cup reduced-fat cheddar cheese (shredded)
2 low-carb flour tortillas (8-inch)
0.25 cup red salsa (mild)
0.25 teaspoon kosher salt
0.25 teaspoon black pepper (ground)

Instructions

Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add 1/2 cup diced red bell pepper and cook for 2 minutes until tender.
Add 6 ounces soy chorizo to the skillet, breaking it apart with a spatula, and cook for 3 to 4 minutes until thoroughly heated through and fragrant.
Pour in 1 1/2 cups liquid egg whites, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gently stir constantly for 2 to 3 minutes until soft curds form and the eggs are cooked through.
Remove the skillet from heat and gently fold in 1/2 cup shredded reduced-fat cheddar cheese until slightly melted.
Warm 2 low-carb flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable. Divide the soyrizo and egg scramble evenly between the tortillas, top each with 2 tablespoons red salsa, roll tightly into burritos, and slice in half to serve.

Notes

To meal prep, assemble burritos completely, wrap tightly in foil or parchment paper, and refrigerate up to 4 days or freeze up to 1 month. Reheat in a toaster oven or skillet for a crisp exterior.

Nutrition (per serving)

Calories: 415
Protein: 42.5 g
Carbohydrates: 26 g
Fat: 15 g
Fiber: 11 g
Sodium: 760 mg
Saturated Fat: 4 g
Sugar: 3 g
Cholesterol: 20 mg