Breakfast Burrito
Breakfast Burritos
Serving size: 2 burritos
Time: 45 mins (prep+ cooking)
Scramble Ingredients:
1 TBSP Olive Oil
2 Eggs
2 TBSP everything bagel seasoning
½ red bell pepper, chopped
¼ White onion, diced
1 cloves garlic, minced
Mexican cheese (such as cheddar or Monterey Jack), shredded
2 burrito sized tortillas (your preferred kind. I love 365 by whole foods)
Guac Ingredients:
1 Avocado
¼ Red onion, diced
1 cloves garlic, minced
Fresh cilantro, chopped
½ lime – juiced
1 tsp salt (or more if needed)
Additional Sides:
Sour cream
Salsa Roja
Instructions:
Heat oven to 350, chop veggies, and make guac
Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped red bell pepper and white onion to the skillet. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
Add the minced garlic to the skillet and cook for an additional 45 seconds, stirring continuously to avoid burning the garlic.
Crack the eggs into a bowl and whisk them together with the everything bagel seasoning
Pour the beaten eggs into the skillet with the cooked vegetables. Stir everything together gently.
Continue cooking the mixture for about 1-2 minutes, stirring occasionally, until the eggs are fully scrambled and cooked to your desired consistency.
Add the shredded Mexican cheese to the skillet and stir until the cheese is melted and well combined with the eggs and vegetables.
Meanwhile, spread olive oil and salt over the tortillas, wrap in tin foil, and warm in the oven at 350 degrees F for 3 minutes
Once the tortillas are warmed, place them on a plate or a clean surface.
Spoon the egg scramble onto the center of each tortilla, dividing it evenly between the two. Add the guac, sour cream, and salsa
Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos.
Place back in the oven for 1-2 minutes
Enjoy your delicious breakfast burritos packed with savory scrambled eggs, vegetables, cheese, and the flavors of cilantro, sour cream, and salsa roja!