Ingredients: |
Ingredients: 6 medium flour tortillas (8" diameter)
½lb button mushrooms(8med), thin slice-opt
1Tbsp unsalted butter
6 large eggs
½ cup sour cream divided
¼ tsp sea salt, ⅛ tsp black pepper
2 oz deli ham cut into strips or squares, opt
4 oz mozzarella cheese (1 cup shredded)
1 tomato diced - optional
3 Tbsp olive oil to sauté (more as needed)
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Directions: |
Directions:How to Make Breakfast Burrito Filling: In med bowl, whisk together eggs with 2Tbsp sour cream, salt & pepper. Stir in strips of ham; set aside. Heat large skillet over med; add 1Tbsp oil. Add sliced mushrooms; sauté until golden (5 min), stirring occasionally. Season lightly with salt & pepper then remove mushrooms. In same skillet over med heat, melt 1Tbsp of butter, add egg mixture and stir/scramble until eggs are just cooked through (3 min) don't overcook. Remove from pan and set aside.
Assembling Breakfast Burritos: Spread 1Tbsp sour cream in the center of tortilla; top with cooked eggs, shredded mozzarella & sautéed mushrooms. Add 1-2Tbsp diced tomatoes if using*. Don't over-stuff or will be tough to roll. Roll burrito from top to bottom: tightly wrap top flap over filling, fold edges in and role to seal. Repeat with remaining burritos.
To Heat Burritos: Place large skillet over med heat with 2Tbsp oil. Transfer fresh or thawed burritos to hot pan, folded-side-down; cook until golden brown on all sides (2 min per side), adding more oil as needed.
Recipe Notes:*Skip the tomatoes if planning to freeze breakfast burritos. |
This recipe for Breakfast Burritos (Freezer Friendly) is from