Revitalize your mornings with the enticing flavors of a Chorizo Breakfast Burrito – a make-ahead breakfast that seamlessly combines convenience, nutrition, and a burst of savory satisfaction. Ideal for busy mornings, this recipe not only promises a swift and hearty start to your day but also serves as a great addition to your meal prep routine, ensuring a healthy breakfast option that doesn’t compromise on taste.
Packed with high-protein chorizo, this breakfast burrito is filled with staying power, making it an excellent choice for those looking to kickstart their day with a nutrient-rich meal. The convenience of preparing this dish in advance allows you to maximize your mornings without sacrificing the importance of a wholesome breakfast.
One of the stars of this recipe is the fire-roasted tomato salsa, as it not only elevates the taste, but also contributes to the health benefits. Tomatoes, particularly when canned, are rich in lycopene (an antioxidant with numerous health benefits), as well as vitamins A and C. These elements also support immune function and protect cells from oxidative stress, both of which can boost overall health.
Get the full recipe for this Chorizo Breakfast Burrito by visiting our friends at Pacific Coast Producers.
Check out some of our other favorite breakfast recipes:
This veggie fried rice from Stacey Mattinson, RDN is high in protein and stacked with veggies! Perfect for an easy weeknight dinner that your family is sure to love.
Making an entire meal in one pan is my dream! I love how this veggie fried rice comes together quickly in a large wok or skillet. It’s super versatile, which gives you a lot of flexibility with whatever veggies you have on hand. I’ve made it high in protein by adding tofu, but you could also skip the tofu and pair it with your own favorite protein!
VEGGIE FRIED RICE
I did a few things to stack this veggie fried rice nutritionally:
BROWN RICE IS HIGHER IN FIBER AND MICRONUTRIENTS LIKE POTASSIUM, PHOSPHOROUS, MANGANESE, FOLATE AND B VITAMINS COMPARED TO WHITE RICE
I ADDED IN LOTS OF VEGGIES, INCLUDING CANNED TOMATOES, ONIONS, CARROTS, PEAS AND ZUCCHINI
PROTEIN-RICH TOFU MAKES IT AN ENTIRE MEAL (FORGET HAVING TO MAKE A PROTEIN SIDE!)
I WENT EASY ON THE ASIAN SAUCES TO KEEP IT MODERATE IN SODIUM. YOU CAN ALWAYS ADD MORE IF THAT FITS YOUR PALATE!
BENEFITS OF CANNED TOMATOES
Canned tomatoes are a great addition to cooked dishes because they are often more flavorful than fresh tomatoes! Tomatoes are canned at their peak ripeness, within just three to six hours of being picked from the vine. Canned tomatoes are nutrient-rich (hellllooo vitamins A, C and lycopene!) and cheap to keep on hand.
HOW TO SERVE
The glory of this veggie fried rice is… it can be served as a complete meal itself! But, you could also try it with my Mongolian Beef recipe or another favorite protein.
TIPS FOR SUCCESS FOR VEGGIE FRIED RICE WITH TOMATOES
As I mentioned before, it’s a pretty flexible and forgiving recipe. You’re welcome to add whatever veggies you have on hand, just be sure to cook your hard veggies first because they’ll need the most time to soften. Tossing the tofu lightly in corn starch helps it brown up and firm better during the cooking process. This recipe turns out better with chilled brown rice than freshly cooked brown rice, so make a batch of brown rice a day ahead of time if you can! Have all your ingredients washed and chopped ahead of time, and this fried rice with tomatoes comes together in about 20 minutes.
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