Breakfast Burrito Recipe
Originating from Mexico, the breakfast burrito has gained immense popularity worldwide for its hearty and satisfying combination of flavors.
Equipment
- Skillet
- Mixing bowl
- Knife and cutting board
- Tortilla warmer or microwave
- Spatula
Ingredients
- 4 large eggs
- 1 cup diced potatoes
- ½ cup shredded cheddar cheese
- 4 flour tortillas (10-inch)
- ½ cup diced bell peppers
- ½ cup diced onions
- 4 slices cooked bacon or sausage (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Salsa, avocado, and sour cream for serving (optional)
Instructions
- In a skillet over medium heat, warm the olive oil. Add the diced potatoes and simmer for 8 to 10 minutes, or until they are soft and golden brown.
- To the skillet, add the chopped onions and bell peppers. Simmer the vegetables for 3–4 minutes, or until they are tender.
- Beat eggs and season with salt and pepper in a different bowl.Transfer the veggies to one side of the skillet and then fill the empty space with the beaten eggs.
- Cook the eggs through by scrambling them.Crumble cooked sausage or bacon, if using, and add it to the skillet.
- Over the mixture, scatter the shredded cheddar cheese and allow it to soften a little.
- Use a different skillet or the microwave to reheat the flour tortillas.Top each tortilla with a small amount of the egg and vegetable mixture.
- Add avocado, salsa, and sour cream if desired. Roll up the tortillas tightly, tucking in the ends to enclose the filling.