Meal Prep Chicken Chorizo Egg and Cheese Breakfast Burritos

Ingredients

Chorizo

• 6 tbsp ancho chili powder
• 4 tbsp paprika
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp dried oregano
• 1 tbsp tsp salt
• 1 tsp black pepper
• 3/4 tsp cinnamon
• 3/4 tsp clove
• 3 tbsp garlic (minced)
• 6 tbsp vinegar (apple cider)
• 3 chipotle peppers (chopped)
• 1 tbsp adobo (from chipotle can)
• 2 tbsp avocado oil (or neutral oil of choice)
• 32 oz ground chicken
• 1 16 oz can refried pinto beans
• 1 16 oz can pinto beans (drained and rinsed)
• 2 tbsp corn starch

Eggs

• 2 tbsp salted butter
• 24 large eggs
• 32 oz whole milk cottage cheese (I like Good Culture)
• 1/4 cup chives
• salt to taste

The Rest

• 16 burrito size tortillas
• 18 oz pepper jack cheese (shredded)
• Tater tots (optional)
• Greek yogurt (optional, for serving)

Chipotle Crema

• 1/2 cup mayo
• 1/2 cup Greek yogurt (whole milk)
• 3 chipotle peppers + 1 tsp adobo
• 1 tbsp garlic powder
• 1 tsp ground cumin
• Kosher salt (to taste)

Directions

1. Make the chorizo. Mix all dry ingredients from the chili powder to garlic. Add 2/3 of the dry ingredients to the ground chicken, then add 1/4 cup apple cider vinegar, 2 chipotle peppers and half the adobo and avocado oil and mix again. Bring a large pan to medium heat, then spray with avocado oil, add the chicken mixture in large chunks and press down. Once caramelized, flip and repeat, then break into small pieces, add the cornstarch and mix to combine. Continue cooking until cooked through, then remove from the pan. Add the refried beans to the pan and mash, then add the pinto beans and mash some for texture. Add remaining dry and wet chorizo ingredients and stir to combine, then add the chicken mixture back to the pan and mix to combine the two together.
2. Make the eggs. Whisk the eggs until homogenous and there are little bubbles on the top. To a large (preferably nonstick) pan over medium low heat, add the butter. When the butter melts, add the eggs. Stir frequently, scraping the bottom of the pan with a spatula, until 90% cooked, then add the cottage cheese and mix to combine. Once it's 95% done or so, turn off the heat and let the residual heat finish cooking the eggs.
3. Assemble. Add a little over half an ounce of cheese to the center of the tortilla, then add about a half cup of the chorizo mixture, then about a half cup of the eggs. Top with 6-7 tater tots if using, then another haf oz of cheese and roll. Watch my tutorial in the video to see how I roll mine! These are hefty, it took me one or two to really get them tight. Wrap each in parchment, then store in freezer safe bags in the freezer. I like to keep a bag in the fridge at a time and transfer another bag once the fridge bag is empty. They're quicker to heat up that way!

Notes

• These are spicy! For less spice, use regular chili powder and less chipotle/adobo.
• From fridge: Heat at 375°F for 20-30 minutes.
• From freezer: wrap in foil, then bake at 375°F for about an hour, or until the internal temp reaches 165°F. Take the foil off for the last 15 minutes for a crispier tortilla.
• If you want, sear both sides of the burrito in a pan after it comes out of the oven!
• For faster heating:
  • Fridge: Microwave on HIGH for 1 - 1.5 minutes.
  • Freezer: Microwave on 50% for 4-5 minutes, flipping halfway, then 100% for 1–2 min, or until internal temp reaches 165°F.
• If you use low fat ingredients – low fat pepper jack, low fat cottage cheese, carb balance burrito tortillas:
  • ~575 calories, 50 grams of protein, 28 grams of fiber (those carb balance tortillas have tons of fiber!)
• Nutrition does not include the tots! They will add around 100 calories, depending how many you add.