Scrambled Breakfast Burritos

Time to Cook: 
5 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
2-4
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Eggs are a fantastically versatile ingredient for burritos and these make a wonderful breakfast. Spiced up with roasted corn and fresh salsa, you can make them as spicy or mild as you like for the kids. Remarkably filling and cheap to make, they are a great breakfast, lunch, or dinner for Cinco de Mayo!

There are lots of ways to give your eggs a bit of a spicy kick-try using Pepper Jack cheese, a little jalapeno, or maybe some spicy beans. Mix this dish up and make it your own. Sour cream with a bit of lime zest and juice stirred in would add a nice cool element as well. This recipe serves 2-4 people, depending on appetites. I could only eat one, and I think if you served these with a side dish one each would be enough. The tender eggs with the melty cheese and fresh salsa sure makes for a delcious breakfast that is fast and easy to make.

Ole! Tuck tender eggs, melty spiced cheese and avocado into your tortilla for a hands on breakfast

Ingredients

4 six inch tortillas

5 eggs

1 1/4 cups shredded pepper jack cheese

1 avocado

Fresh salsa:

2 roma tomatoes, diced

1 tbsp finely minced red onion

2 tbsp sweet pepper

1/4 tsp finely minced jalapeno pepper

1 tsp olive oil

juice and zest from 1/2 lime

sprinkle of salt and fresh cracked pepper

1 cob fresh corn or about 1 cup of frozen corn, thawed and well drained

1/4 tsp chili powder


Directions

First, make the salsa. Pre-heat the oven to 375 F.

Cut the kernels from the corn. Place them in a bowl and toss with about 2 tsp olive oil, then a sprinkle of cracked pepper, a bit of salt, and the chili powder. Spread on a baking sheet and roast in the oven, stirring now and then,  for about 8-10 minutes until cooked through and lightly browned. Remove from the oven and let cool to room temperature.

In a medium sized bowl, stir together the tomatoes, onion, jalapeno, sweet pepper, olive oil, lime zest and juice. Stir in the roasted corn. Set aside.

Gently cook the scrambled eggs, using pepper jack instead of Cheddar (Omit the dill). Warm the tortillas gently in the warm oven. Divide the eggs among the warmed tortillas and top with the fresh salsa. Add some sliced avocados and chopped fresh cilantro. Serve immediately while still warm.