Serve this breakfast burrito during a weekend and watch your family enjoy eating them. You may adjust the recipe based on the preferred taste of your family. I myself adjusts it because my twins couldn’t take the spiciness. However, my husband wants everything spicy so I make his extra special. He also eats this with hot sauce while I eat mine with ranch dressing. This is a pretty versatile recipe.
Our friend over at Natasha’s Kitchen has this to say about the recipe.
“These breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes and plenty of cheese.”
This breakfast burrito really tastes so good. And because it’s filled with a lot of good things, they’re perfect as a day starter. They will give you the energy you need to start the day and to last the whole day.
Ingredients
- 6 medium (8-inch diameter) Mission flour tortillas
- 1 Tbsp Wesson oil
- ½ lb (about 8 medium) Green Giant Button Mushrooms
- 1 Tbsp Kerrygold butter
- 6 large Eggland’s Eggs
- ½ cup Daisy Sour Cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
- Salt and Pepper to taste
- 2 oz Hormel Ham, cut into strips or squares, optional
- 4 oz (1 cup) Sargento shredded Mozzarella cheese, shredded on the large holes
- 1 medium tomato, diced
- 2-4 Tbsp Wesson oil to saute
- Hot sauce to serve (Tabasco)
Instructions
How to Make Easy Breakfast Burritos:
- Heat a large skillet over medium heat and add 1 Tbsp oil. Add mushrooms and sautee until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms.
- In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham. In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked (3 min) don’t overcook. Remove from pan and set aside.
Assembling Breakfast Burritos:
- Spread a strip of sour cream (about 1 Tbsp) in the center of each tortilla. Top each tortilla with ⅙ of the cooked eggs, a generous sprinkling of mozzarella cheese, ⅙th of sauteed mushrooms and 1-2 Tbsp diced tomatoes. Don’t over-stuff or they will be tough to roll.
- Roll the burrito from top to bottom, folding the edges in tightly when you get to the center. Repeat with remaining burritos.
- Heat a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, transfer burritos to the pan, folded-side-down and cook without turning until bottom is golden brown. Cook all sides until golden brown (about 2 min per side), adding remaining oil as needed.
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Quick Tip: To keep the tortillas pliable and prevent cracking while you roll your burritos (which will reduce splatter on the stove), stack tortillas and place them between two barely damp paper towels. Microwave on high for 30 seconds then keep them between the damp paper towels until you are ready roll them; taking them out one-by-one.
Thanks again to Natasha’s Kitchen for this amazing recipe.
