AIMEE’S BREAKFAST BURRITOS (TO GO!)

No more feeling like you need to go through a drive-thru for a breakfast burrito!  These are easy, inexpensive and healthy to make.  You can use leftover steamed vegetables; rice, spinach ... truly anything you want inside of these burritos!  I like to add a "dollop" of sour cream as my eggs are just to the point of being scrambled, to make them extra rich and creamy.  

The amount of eggs you use will depend on how many people you are making these burritos for; so plan on about 2 eggs per person.  

  • 8 eggs
  • 1 1/2 cups of shredded cheese
  • 3 Tablespoons sour cream
  • splash of milk/heavy cream/water
  • pinch of salt and pepper (to taste)
  • sliced mushrooms
  • sauteed spinach
  • chopped red bell pepper
  • chopped red or white onion
  • Tortillas
  • fresh pico de gallo (or jarred salsa)
  • guacamole (optional)
  • sour cream for topping
  • Aluminum foil

Saute vegetables (or use leftovers).  In a small bowl, beat eggs and milk (or cream/water mixture that you use).  Add eggs to the pan, along with half of the cheese, a pinch of salt and pepper.  Just as the eggs begin to scramble, add the sour cream, and stir to scramble.  Lay out tortillas, then add egg mixture down the center, sprinkle with cheese, pico de gallo, guacamole or whatever else you would like.  Fold sides and then bottom and roll into burrito, place on aluminum foil and seal.  If you reheat your burrito, make sure you remove it from the aluminum foil before placing in microwave.