Breakfast Burrito Salad

This hearty salad combines the flavors of a classic breakfast burrito with a refreshing twist. Perfect for brunch, lunch, or meal prep, it features fresh Mexican chorizo, roasted vegetables, cheesy croutons, and a zesty lime dressing.

By The Salad Lab

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 3 cups Yukon gold potatoes cubed (½-inch pieces)
• 2 cups zucchini cubed (½-inch pieces)
• 1 red bell pepper halved, stemmed, and seeded
• 1 yellow bell pepper halved, stemmed, and seeded
• 2 tablespoons extra-virgin olive oil
• 0 flaky sea salt to taste
• 0 freshly cracked black pepper to taste
• 8 oz Mexican chorizo fresh, casings removed if necessary
• 0.5 cup red onion diced (¼-inch pieces)
• 0 ice water
• 0.25 cup fresh lime juice freshly squeezed
• 0.25 cup fresh cilantro finely chopped
• 3 tablespoons jalapeño very finely diced, seeded and deveined
• 0.5 teaspoon ground cumin
• 1.5 cups Roma tomatoes diced (¼-inch pieces)
• 4 large eggs
• 1 tablespoon avocado oil or unsalted butter
• 0 granulated sea salt to taste
• 0 freshly cracked black pepper to taste
• 1.5 cups Cheesy Tortilla Croutons
• 1 cup avocado cubed (½-inch pieces)
• 0.5 cup scallions chopped (green and white parts)

Instructions

1. Preheat the oven to 425°F (220°C) and use convection mode if possible. Line two baking sheets with parchment paper or a silicone baking mat. Place cubed potatoes on one sheet and zucchini, red, and yellow peppers on the other.
2. Toss the potatoes with 1 tablespoon of oil and season with salt and pepper. Toss the zucchini and peppers with the remaining oil. Bake potatoes for 15-20 minutes and vegetables for 12-15 minutes until golden brown, stirring halfway through.
3. Cool the vegetables on the counter. Once cooled, chop the roasted peppers into ½-inch pieces.
4. In a cast-iron skillet over medium-high heat, cook the chorizo, breaking it into bite-size pieces, until browned and cooked through, 6-9 minutes. Transfer the chorizo to a paper towel-lined plate to drain.
5. Soak diced red onion in ice water for 10 minutes, then drain and pat dry.
6. In a large salad bowl, whisk together lime juice, cilantro, jalapeño, cumin, and season with flaky sea salt and pepper. Stir in the drained tomatoes and onion until combined.
7. In a medium bowl, whisk the eggs until frothy. In the reserved skillet, heat avocado oil or melt butter until foaming subsides and scramble the eggs over medium heat until cooked through, about 3 minutes.
8. In the salad bowl with the dressing, add the roasted vegetables, croutons, chorizo, eggs, avocado, and scallions. Toss until evenly combined and coated with dressing, and serve.