Ingredients

• 2 teaspoons vegetable oil
• 220g of chorizo
• 1 cup frozen hash browns
• 8 large eggs
• Hot sauce (optional)
• 4 large burrito-size tortillas
• 1 avocado, sliced
• 1/2 cup finely shredded low fat cheese
• Salt and pepper

Method

• Heat the oil in a large nonstick pan over medium-high heat.
• Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes.
• Remove to a paper-towel-lined plate using a spoon.
• Add the hash browns to the pan and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes should do the trick.
• Now beat the eggs in a medium bowl until an even consistency.
• Sprinkle with salt and pepper and a couple dashes of hot sauce.
• Pour the eggs over the hash browns and cook, stirring, until the eggs are fluffy and just set, about 3 minutes.
• Remove from the pan and keep warm.
• Warm the tortillas one at a time in the pan.
• Now it’s time to build the burrito by layering the avocado, egg mixture and a sprinkle of cheese.
• Fold in the two sides and roll up tightly.
• Serve and enjoy!

Macro Break Down Per Serve:

Carbs: 12g

Fats: 24g

Protein: 28g

Calories per serve: 376 (per serve and ingredients serve 4)

Preparation Time: 10 mins

Cooking Time: 15 mins

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