If you’re tired of dry breakfast sandwiches or cereal that leads to an afternoon crash, this one’s your fix. These Cheesy Chorizo Breakfast Burritos pack rich, smoky flavor with tons of protein that’ll hold you through the morning.
From my meal prep cookbook, they’re built to freeze, reheat, and hit the plate just as good as day one — no sad eggs. No soggy wraps.
Why These Burritos Work
Most store-bought breakfast burritos taste like cardboard after a spin in the microwave. These don’t.
The secret’s in the homemade low-fat chorizo — bold spices, a gentle vinegar bite, and ground beef that stays juicy. Add fluffy cheesy eggs, and you get a freezer-friendly breakfast that feels like a treat but fits your macros.
Macros Per Burrito
Each burrito (makes 7) checks in at:
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410 calories
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38g protein
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23g carbs
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16g fat
Protein forward, flavor first.
Ingredients You’ll Need
- Low-Fat Chorizo (Makes 32oz)
You’ll only need 16oz for the burritos — save the rest for tacos, bowls, or double the cheesy eggs and tortillas to make 14 of these.
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10 dried Guajillo peppers
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4 dried pasilla peppers
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~½ cup chile water (from soaking)
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2 Tbsp ground paprika
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1 Tbsp ground oregano
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2 tsp ground cumin
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2 Tbsp coarse kosher salt (halve if using fine-grain salt)
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1.5 tsp ground black pepper
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5 garlic cloves
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½ cup apple cider vinegar
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32oz 93% ground beef
Cheesy Eggs
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1 Tbsp butter
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400g egg whites (or Egg Beaters)
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200g low-fat cheddar
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Salt and pepper to taste
Tortillas
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7 low-carb burrito tortillas
(Macros use @eatcounter protein tortillas — adjust if needed.)
How To Make Them
Instructions: Watch the quick recipe here.
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De-stem and de-seed the asilla and Guajillo peppers and soak them in hot water for 10–15 minutes. Add soaked peppers with chile water, ground paprika, ground oregano, ground cumin, coarse salt, black pepper, garlic cloves, and apple cider vinegar into a blender. Blend until you have a smooth paste.
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Mix the paste with 93% ground beef and let it marinate for at least an hour (24 hours for the best flavour).
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Cook the chorizo in a skillet on high heat until fully browned and well seared.. Remove from the pan. Set aside half your chorizo for this recipe, and store half the chorizo for later use (unless you’re doubling this recipe).
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To the same pan, add your butter, egg whites, plus salt and pepper, to taste. Keep the eggs moving constantly until gently scrambled, then stir in the low-fat cheddar until fully combined.
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Warm tortillas and assemble burritos. Fill each with equal amounts of your cooked chorizo and cheesy eggs. Roll tight.
Freezing And Reheating Tips
Wrap each burrito in parchment or foil and store in a freezer bag.
To reheat:
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Microwave wrapped in a paper towel for 60–90 seconds.
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Air fry at 360°F for 6–7 minutes to crisp up the tortilla and reheat the interior fully.
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Or pan fry until crispy and hot through.
A Week’s Worth Of Wins
Protein you can enjoy, flavor that actually serves your health - all without juggling pots before sunrise. Batch once, eat well all week.
High-Protein Breakfast Made Simple
These burritos prove you don’t need to pick between health and flavor. They’re a steady win for anyone trying to stay full, stay focused, and keep the day moving.
Want More Like This?
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Sometimes, just having one good burrito ready to grab is all you need to stay steady through the chaos.
-Stealth Health Kitchen Staff