Breakfast

Breakfast Burrito But Healthy

Joshua Weissman has done the impossible - he's made fast food healthy.

Prep:
20 minutes
Cook:
20 minutes
Serves:
6
people
Breakfast Burrito But Healthy
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Ingredients

Single Serving Macros:

  • 434 calories
  • 13g fat
  • 33g carbs
  • 59g protein

‍“Chorizo”:

  • 1 tsp (2g) coriander seeds
  • 2 garlic cloves, peeled 
  • ¼ tsp (1g) ground cinnamon
  • 2 tsp (8g) ground cumin powder
  • 2 tsp (8g) kosher salt, plus more to taste if needed 
  • 3 Tbsp (45g) white distilled vinegar
  • ½ tsp (2g) onion powder
  • 4 oz (115g) smoked lean ham, finely chopped
  • 1 ancho chile, soaked and seeded
  • 2 guajillo chiles, soaked and seeded
  • 1 Tbsp chili soaking water to loosen
  • 1 lb (450g) 95% lean ground beef

‍Cheesy Egg White:

  • 2 tsp (8g) unsalted butter
  • 12 egg whites
  • 1 oz (27g) part skim mozzarella
  • 1 oz (27g) low fat cheddar cheese
  • Kosher salt to taste

‍Pico De Gallo:

  • 1 large tomato, diced
  • ½ white onion, finely diced
  • ½ bunch cilantro, finely chopped
  • Zest and Juice of 1 lime
  • Kosher salt to taste

‍Assembly for one burrito:

  • 1 x low carb burrito-sized tortillas
  • 4 oz (115g) chorizo
  • 1 heaping spoonful of pico de gallo
  • ¼ of cheesy egg whites

Directions

  1. Add coriander seeds to a blender, then blend on high until the seeds become a powder. Once blended, add garlic, ground cinnamon, cumin, kosher salt, white distilled vinegar, onion powder, chopped ham, guajillo chile, and ancho chile, both of which have been dehydrated in hot water. Reserve the water from the chiles for blending. Blend on high, adding splashes of water until the mixture begins to blend and vortex into the center, until a smooth puree is formed. 
  2. To a large mixing bowl add 95% lean ground beef and blended chile mixture. Mix by hand until completely homogenous. 
  3. Heat a large non-stick pan over medium high heat. Once hot, spray lightly with cooking oil and add beef mixture to the pan. Cook beef until browned and crumbly, stirring with a spatula and finishing with a potato masher to get those extra crispy bits. 
  4. To make the cheesy egg white, heat a large non-stick pan over medium high heat. Once hot, melt butter in the pan. To the melted butter, add egg whites, season with salt, and cook, stirring often until the whites begin to soften. At this point add mozzarella and cheddar cheese, cut the heat, and fold together until the cheese is melted. 
  5. To make the pico de gallo, add diced tomato, diced onion, chopped cilantro, zest and juice of 1 lime, and season to taste with salt. Mix to combine. 
  6. To assemble, toast a large burrito-sized tortilla over an open flame. Once toasted, place the tortilla onto a work surface. To the tortilla add cooked chorizo, pico de gallo, and cheesy egg whites. 
  7. Roll the burrito as tightly as possible and toast on both sides in a large saute pan. Start with the seam side down to keep the burrito from unraveling.

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