📝 About This Recipe
Say goodbye to bland low-carb tortillas and hello to the ultimate crispy, savory indulgence: a breakfast burrito wrapped entirely in a golden 'lace' of toasted cheese. This dish reimagines the classic Southwestern morning staple by using a molten cheddar-mozzarella blend as the vessel for fluffy scrambled eggs, spicy chorizo, and creamy avocado. It is a high-protein, zero-carb masterpiece that delivers a satisfying crunch followed by a rich, melt-in-your-mouth interior.
🥗 Ingredients
The Cheese Wrap
- 1 cup Sharp Cheddar Cheese (freshly shredded for better melting)
- 1/2 cup Low-Moisture Mozzarella (shredded; provides structural elasticity)
The Protein Filling
- 4 Large Eggs (whisked thoroughly)
- 4 ounces Mexican Chorizo (casing removed; can substitute with bacon or sausage)
- 1 tablespoon Heavy Cream (for extra fluffy eggs)
- 1 tablespoon Grass-fed Butter (for scrambling)
The Aromatics & Texture
- 1/2 Hass Avocado (thinly sliced)
- 1 tablespoon Pickled Jalapeños (finely diced)
- 2 tablespoons Fresh Cilantro (roughly chopped)
- 1 stalk Green Onions (thinly sliced)
Seasoning & Topping
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Sour Cream (for serving)
- 1 teaspoon Hot Sauce (Chipotle or Cholula recommended)
👨🍳 Instructions
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1
In a medium bowl, whisk the 4 eggs with a tablespoon of heavy cream, salt, and pepper until no streaks remain and the mixture is slightly frothy.
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2
Place a medium non-stick skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spatula, until browned and crispy (about 5-6 minutes). Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
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3
Lower the heat to medium-low. Add the butter to the chorizo fat. Pour in the egg mixture and cook low and slow, folding gently with a silicone spatula until soft, creamy curds form. Stir in the cooked chorizo and diced jalapeños, then remove from heat immediately so they don't overcook.
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4
Prepare the cheese wrap: In a separate large (10-12 inch) non-stick skillet over medium heat, sprinkle half of the cheddar and mozzarella in an even circle. Ensure there are no large gaps, but don't pile it too thick.
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5
Let the cheese melt and begin to bubble. Wait for the edges to turn a deep golden brown and become lacy (about 3-4 minutes). The center should be bubbling vigorously.
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6
Once the 'tortilla' looks set and the edges are crisp, turn off the heat. Let it sit for 30-45 seconds; this allows it to firm up just enough to handle but remain pliable.
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7
Place half of the egg and chorizo mixture in a line down the center of the cheese circle. Top with avocado slices and a sprinkle of cilantro and green onions.
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8
Using a wide spatula, carefully lift one edge of the cheese wrap and fold it over the filling, then roll it tightly like a burrito. The residual heat will 'seal' the seam.
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9
Repeat the process for the second burrito with the remaining cheese and filling.
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10
Let the burritos rest for 1 minute on a plate to allow the cheese to fully crisp into its final shape.
💡 Chef's Tips
Use a high-quality non-stick pan; this is essential for the cheese wrap to release without tearing. Freshly grated cheese is non-negotiable—pre-shredded cheese contains potato starch that prevents it from lacing and crisping properly. Don't rush the cooling process; letting the cheese sit for 30 seconds before rolling is the secret to a structural wrap. If you want a less greasy wrap, lightly pat the top of the bubbling cheese with a paper towel before adding the filling. For a spicy kick, add a pinch of cayenne pepper or smoked paprika to the egg mixture.
🍽️ Serving Suggestions
Serve with a side of fresh pico de gallo to cut through the richness of the cheese. Pair with a hot cup of black coffee or a bulletproof coffee for a full keto fuel-up. Add a dollop of full-fat Greek yogurt or sour cream on top for a cooling contrast. A few slices of fresh radish on the side provide a refreshing, peppery crunch. Drizzle with an avocado-lime crema for an extra layer of healthy fats.