Breakfast burritos are a go-to. Full of fibers, proteins, and good fats they are perfect to start your day or to bring to work for lunch. For this burrito, we use the exact same base, but on one side we added eggs for extra protein.



  • 1 tortilla
  • 1/2 cup CS chorizo
  • 2 eggs
  • 1 avocado, mashed
  • 1 cup of greens
  • 1 cup sweet potato, diced
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • Salt
  • Pepper

Pico de gallo

  • 1 tomato,  diced
  • 1 poblano pepper, diced
  • ½ red onion, diced
  • 1 tbsp olive oil
  • 1 lemon


Pico de gallo

  1. Dice the onion, poblano pepper, tomato. Add 1 tbsp olive oil and the juice of a lemon. Marinate for 30 minutes.


  1. Preheat the oven to 400F.
  2. Dice the sweet potato into ½ inch cubes. Drizzle 1 tbsp olive oil. Add salt and pepper. Cook for 20 minutes.
  3. In a pan, heat 1 tbsp olive oil and stir in the chorizo. Cook for 5 minutes. Reserve.
  4. In the same pan, scramble the egg.
  5. Smash the avocado. Add salt, pepper, and chili flakes.
  6. Dry heat the tortillas.
  7. Layer the avocado, sweet potatoes, greens, pico de gallo, chorizo, and egg on one side of the tortilla. Add the chorizo on both sides. Roll your burrito tight.
  8. In a pan on medium-high heat, cook and press the burrito for  4 minutes.

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