Chorizo & Delicata Squash Breakfast Burritos
beauty breakfast series
I am a recent 2026 breakfast burrito convert and this morning I’m here to evangelize! The burrito form in the morning was not something that spoke to me prior to this because whenever I saw them at beachside cafes, they looked heavy and greasy. Well, for the sake of a dear client’s busy schedule, I decided to give them my twist and see if I could pack one full of nutrients and deliciousness in a way that left her grounded, clear, and energized! It worked! Annnnd now they are a base I can play with all day long. I make them for myself as well as clients. Seasonal vegetables and herbs from the farmers market always make a splash and pair beautifully with a simply ground protein of choice. Now it’s your turn. Hopefully my instructions make it easy for you. Mix and match your fillings to your heart’s content. Just always include a protein, fat and carb and you can’t really go wrong! Have fun :)
Chef Tip: the real winner is the grain-free tortilla. I’m IN LOVE with Coyotas large burrito-size tortillas. Warmed to a doughy pliability, and they work beautifully. The cassava base it what makes it work very similarly to flour tortillas :)
RECIPE
macros
23g protein ~ 34g fat ~ 36g carbs
per burrito
makes 6 burritos
Ingredients
3 medium Delicata Squash, organic
Extra Virgin Olive Oil, organic
Celtic Sea Salt
1 tbsp Ghee, organic
1 White or Yellow Onion, organic
1 lb Chorizo, quality pork is key
4 Eggs, pasture-raised, organic
Whole Sour Cream, organic
Baby Arugula, organic
Bunch Cilantro, organic
Grain-Free Tortillas - love Coyotas
Instructions
Preheat oven to 375 degrees
Prepare a baking pan lined with unbleached parchment paper
Trim your Squash ends, then halve down the center, and halve again from tip to tail
Scoop out seeds and slice 1/4-1/2 inch rainbows
Add to a bowl and toss in olive oil and sea salt
Place on a parchment-lined baking tray and roast for 30-40 min till soft and golden
Dice Onion and Cilantro
Plan Ghee in a medium saute pan and warm on medium heat, add onions and sweat or carmelize for more flavor
Add Chorizo and cook through
While cooking, whisk Eggs and then add to Chorizo
Toss in as much baby Arugula as you desire. It really cooks down so go heavy. If you want less texture, trim the ends off first
Add Cilantro at the very end, so it stays fresh
In another large pan, heat up tortillas. Warm up pan to a med-high heat first, then add the tortilla. For best results, let it get doughy, very soft and bendy
Cut parchment paper for burrito wrapping and stack on a flat surface. Leave enough horizontal space to tuck sides of the wrap
Burrito assembly: lay warmed tortilla, then scoop Chorizo Egg and place on the part of the tortilla closest to you, anticipating the wrap movement upwards, top with a layer of the Squash, then finish with a hearty scoop of Sour Cream
To roll, use both hands to lift and fold the sides, and lift and fold the end closest to you over it as you roll the burrito forward. The more you do it the easier it’ll get
One last tip: once it’s rolled, hold the shape with your hands and gently press in to secure the burrito hold
Lift the parchment from each end towards the center. At the top fold over, like you would an old school sandwich brown bag, then tuck and roll the sides
Keep in the fridge for a week! To reheat simply pop in the oven at 350 for 10-15 minutes 🤎
