Breakfast Burritos

Breakfast Burritos

These sound really good, and I like the addition of the sour cream in the scrambled eggs, that sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 flour tortillas, 8 inch size is perfect
  • 1 tablespoon cooking oil
  • 250 grams fresh mushrooms, button, Shiitaki, Shimeji are fine
  • 1 tablespoon butter
  • 6 eggs
  • 1/2 cup sour cream, divided, OR make from a shortcut
  • 1/2 cup cooked ham, cubed or diced
  • 1 cup Mozzarella Cheese, shredded
  • 1 medium tomato, diced
  • salt and pepper, to taste
  • 2-4 tablespoons cooking oil, to fry with
  • hot sauce, to serve, optional

Instructions
 

  • Heat a large non stick pan with 1 tablespoon of oil over medium heat. When the oil is hot, add the mushrooms and cook until near golden brown, season with salt and pepper to taste. Remove from the pan and set aside. You are not done with pan yet.
  • In a medium bowl, add the eggs and 2 tablespoons of sour cream and whisk together, season with salt and pepper to your liking then stir in the ham.
  • Using the same pan as used for the mushroom, melt 1 tablespoon of butter then add the egg mixture. Scramble the eggs until just cooked, remove from the pan and set aside. For that pan, quickly rinse it out and dry with paper towels, you will use it again.
  • Same pan, no oil this time, on very low heat, place a tortilla in the pan and heat for about 1 minute on each side.
  • Take that warm tortilla, spread about 1 tablespoon of sour cream along the middle from left to right or right to left, Add 1/6 of the scrambled eggs on top of the sour cream, sprinkle on some Mozzarella cheese, then top with 1/6 of the mushrooms, and 1 or 2 tablespoons of the tomato. Go easy, don't over fill or it will be hard to roll.
  • Now take the top of the tortilla, that side farthest from you, and fold that over the filling, and roll the burrito towards you, tucking in the ends as you go. Set this aside seam side down, and repeat with the remaining tortillas, by heating them up, one at a time.
  • When all the burritos are rolled, heat the same pan you used for the tortillas with 2 tablespoons of oil on medium heat. When oil is hot, place burritos in the pan seam side down. You may need to do this in batches. Cook until the bottom is golden brown, turn and keep cooking to make the whole burrito golden brown. Adding oil as needed.
  • Serve with hot sauce if desired. These would be perfect for not only breakfast, but for a nice lunch or dinner.

Notes

This is low cost from what I see, I will break down the costs when I make this, but overall, this is easily less than $1 per serving. If you follow the link listed below, Natasha took some great photos on how to assemble these.
Shortcut: Sour Cream.
This recipe for Breakfast Burritos is from Natasha's Kitchen.

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