Breakfast Burrito
Start your morning off right with a delicious breakfast burrito that's as easy to make as it is to eat!
Ingredients
- 6 medium flour tortillas (8-inch diameter)
- 1/2 lb 8 medium button mushrooms, thinly sliced - optional
- 1 Tbsp unsalted Butter
- 6 large eggs
- 1/2 cup sourcream divided (2 Tbsp each for eggs and 1 Tbsp each tortilla).
- 1/4 teaspoon sea salt or to your taste
- 1/8 teaspoon black pepper or to your taste.
- 2 oz deli ham cut into strips or squares, optional
- 4 oz mozzarella cheese (1 cup shredded)
- 1 tomato diced – optional
- To saute add 3 Tbsp oil (add more if necessary).
Instructions
- How to make Breakfast Burrito filling
- Mix 6 eggs in a medium bowl with 2 Tbsp of sour cream. Season the mixture with salt and pepper. Mix in the ham strips and place in a bowl.
- Place 1 Tbsp of oil in a large skillet and heat on medium heat. Stir in the sliced mushrooms. Sauté until golden (5 minutes), turning occasionally. Season with salt and pepper, then take out the mushrooms.
- Heat 1 Tbsp butter in a skillet. Add egg mixture to the skillet. Stir/scramble the eggs until they are cooked through (about 3 minutes). Set aside.
- Assembling Breakfast Burritos:
- Spread 1 Tbsp of sour cream on the tortilla's center. Top it with 1/6 of the cooked eggs and shredded mozzarella cheese. If desired, add 1-2 Tbsp chopped tomatoes. Do not over-stuff them as they will become difficult to roll.
- Roll the burrito top-to-bottom. Wrap the top flap tightly over the filling. Fold the edges in tight and seal the seam with the bottom flap. Continue with the remaining burritos.
- To Heat Burritos:
- Heat 2 tablespoons oil in a large skillet on medium heat. Place the thawed or fresh burritos on a large skillet over medium heat. Fold them in half and cook on both sides for 2 minutes. Add more oil if necessary.
