Breakfast Burrito
This recipe makes 4 breakfast burritos - perfect for a busy family! In less than 1/2 hour, you can go from start to finish and out the door. My kids love this recipe and ask for it often!
Ingredients
| 8 | Eggs | |
| 1/4 cup | 60 ml | Milk |
| 4 | Whole wheat tortillas | |
| 1/2 cup | 120 ml | Shredded cheddar or Monterey Jack cheese |
| 4 oz | 115 g | Lean pre-cooked ham or turkey, chopped |
| 1 | Chopped tomato | |
| 1 | Chopped green onion | |
| 2 T | Chopped fresh cilantro, if desired | |
| 1 T | Taco seasoning | |
| — | Salt and pepper to taste |
Instructions
- In a medium sized bowl, stir eggs and milk together with a fork, breaking up the yolks (if desired, this recipe can be made with egg whites only - separate the yolks out before adding to the bowl and discard or save yolks for another recipe). Salt and pepper, if desired.
- Spray a fry pan with non-stick coating and add egg mixture. Cook eggs over medium-low heat, stirring continuously until eggs are done. Stir in grated cheese and pre-cooked ham or turkey, and taco seasoning. Remove from heat and set aside. Clean the fry pan, removing egg remnants.
- Using the same fry pan, spray again with non-stick coating (or, melt 1-2 T of margarine or butter over medium low heat). Add each tortilla wrap, one at a time and cook over medium heat, about 3 minutes each side. Remove from heat and keep warm.
- In the center of each tortilla, place about 1/3 c. of the egg mixture, sprinkle chopped tomatoes, onions and herbs over the top and salt and pepper if you wish. Fold the bottom of the tortilla up about 1/4, and then fold in the sides, then roll.
- Serve with fresh tomato salsa, sour cream, or hot sauce, if desired.