Scrambled Egg & Chorizo
Scrambled Egg & Chorizo Breakfast Burrito Highlights
Club Store Exclusive
- 8oz sized burrito
- 4 single serve burritos in one carton
- Microwaves in 2 minutes
- 23 grams of protein per burrito
- Try a fast sauté for a crispy tortilla
- Perfect for an air fryer
Product Description
Three Bridges Scrambled Egg & Chorizo Breakfast Burritos provide the fuel and protein you need to start your day right. Our Chorizo Breakfast Burritos are stuffed full of zesty chorizo sausage and the perfect blend of potatoes and Monterey Jack cheese, all mixed with a slightly spicy sauce made with roasted bell pepper and green poblano peppers.
Now available in our Half Pound size, 4-8oz burritos. Three Bridges Scrambled Egg & Chorizo Breakfast Burritos are available at select Costco Stores near you.
Net Weight: 32oz
Per serving (1 burrito): 560 cal, 27g fat (10g saturated fat), 1,160mg sodium, 57g carbs (5g fiber, 2g total sugar), 23g protein
Ingredient Information
Filling Ingredients: Scrambled Eggs (Whole Eggs, Whole Milk, Corn Starch, Sea Salt, Ground White Pepper), Cooked Chorizo Sausage Crumbles (Pork, Spices, Water, Paprika, Salt, Dried Vinegar, Sugar, Natural Flavorings, Dehydrated Garlic, Turmeric), Potatoes, Roasted Red Bell Pepper, Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Extra Sharp Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto [Color]), Whole Eggs, Onion, Green Poblano Peppers, Water, White Vinegar, Green Bell Pepper, Whey Protein Concentrate, Sea Salt, Corn Starch, Locust Bean Gum, Granulated Garlic, Chili Pepper, White Pepper, Cumin.
Tortilla Ingredients: Flour Tortilla (Enriched Bleached Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Soybean Oil. Contains less than 2% of each of the following: Vegetable Shortening [Soybean Oil, Mono and Diglycerides, Tocopherol (Vitamin E), Vitamin C Palmitate], Salt, Mono and Diglycerides, Baking Powder [Sodium Bicarbonate, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate], Calcium Propionate, Wheat Gluten, Fumaric Acid, Guar Gum, Xanthan Gum, Microcrystalline Cellulose, L-Cysteine [Dough Conditioner]).
Contains: Eggs, Milk, WheatThere’s More Than One Way to Cook!
In a time crunch? Cook it fast.
Remove burrito from outer tray, wrap in a damp paper towel and place on a microwave-safe dish.
Cook for 2 minutes at 100% power level.
Let rest for 2 minutes or until cool enough to handle. Serve & enjoy!
Want it golden brown? Sauté it next!
Follow Steps 1-3 from the microwave instructions.
While microwaving, heat a non-stick pan on med-high.
When burrito is cooked, turn pan to low then carefully transfer burrito into pan.
Let brown on each side to desired crisp level, about 60 seconds per side.
Remove burrito from heat and cool for 2 minutes. Then serve & enjoy!
Have some time? Air fry it!
Preheat Air Fryer to 325°F
Remove burrito from outer packaging & place onto air fryer sheet or basket.
Cook for 25 minutes.
Let rest for 2 minutes to cool, then serve & enjoy!
There’s More Than One Way to Cook!
In a time crunch? Cook it fast.
Remove burrito from outer tray, wrap in a damp paper towel and place on a microwave-safe dish.
Cook for 2 minutes at 100% power level.
Let rest for 2 minutes or until cool enough to handle. Serve & enjoy!
Want it golden brown? Sauté it next!
Follow Steps 1-3 from the microwave instructions.
While microwaving, heat a non-stick pan on med-high.
When burrito is cooked, turn pan to low then carefully transfer burrito into pan.
Let brown on each side to desired crisp level, about 60 seconds per side.
Remove burrito from heat and cool for 2 minutes. Then serve & enjoy!
Have some time? Air fry it!
Preheat Air Fryer to 325°F
Remove burrito from outer packaging & place onto air fryer sheet or basket.
Cook for 25 minutes.
Let rest for 2 minutes to cool, then serve & enjoy!
Chef-Inspired
5 Ingredient Guacamole Recipe
Ingredients
- 2 ripe avocados, peeled & pitted
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup roma tomatoes, chopped
- 1 lime, juiced
- salt & pepper to taste
Directions
In a small bowl, use a fork to mash avocado into your preferred sized pieced.
Gently fold in onion, garlic, and tomatoes then season with lime and salt & pepper.
Eat immediately or chill for up to 1 hour to blend flavors.
For a more personalized guacamole, try some of these additional ingredients
- Sprinkle with roasted pepitas for a crunchy and nutty touch.
- Stir in a tablespoon of Mexican crema to heighten and lighten, or sour cream for a cooling and tart affect.
- Hot peppers #1– One raw jalapeño, seeded (or not for more heat) and minced will turn this into spicy guacamole!
- Hot Peppers #2 – Roast a poblano chili. Peel off the charred skin, discard the seeds. Chop and add for a savory vegetal and spicy note.
- Add some fresh toasted and ground cumin seeds (a sprinkle of this adds an amazing flavor punch)
- Add in your favorite pickled chopped vegetables: jalapeño, onion, sweet peppers, carrots for a burst of brightness
- Top with Cotija or feta cheese for a salty, dairy note.
- Add minced cilantro for a fresh minty herbal kick.
Chef Tip:
While this homemade guacamole recipe is best eaten shortly after it’s made, it is possible to store it in the fridge. Here’s the best way to store leftover guacamole:
- Put the guacamole into a bowl and smooth the top with a spoon.
- Squeeze some lime juice or use a splash of white vinegar over the top.
- Place a piece of plastic wrap or parchment paper on top and press it firmly onto the guacamole so that there are no air pockets.
- Now your guacamole will stay fresh for 2-3 days in your fridge.
*No significant difference has been shown between milk derived from rbST-treated and non-rbST-treated cows. **Eggs from hens never confined to a cage. 2See nutrition information for total fat, saturated fat, cholesterol, and sodium content.