Breakfast Burritos (Freezer Friendly) Recipe; How to prepare this delicious recipe? What are the main ingredients required? Cooking time, important tips and more. Here is the best "Breakfast Burritos (Freezer Friendly)" recipe we have found so far.
Breakfast Burritos (Freezer Friendly)
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- 6 medium flour tortillas (8-inch diameter)
- 1/2 lb button mushrooms (8 medium), thinly sliced – optional
- 1 Tbsp unsalted butter
- 6 large eggs
- 1/2 cup sour cream divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
- 1/4 tsp sea salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 2 oz deli ham cut into strips or squares, optional
- 4 oz mozzarella cheese (1 cup shredded)
- 1 tomato diced – optional
- 3 Tbsp olive oil to saute (add more as needed)
How to Make Breakfast Burrito Filling:
In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms.
In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked through (3 min) don’t overcook. Remove from pan and set aside.
Assembling Breakfast Burritos:
Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don’t over-stuff or they will be tough to roll.
Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat with remaining burritos.
To Heat Burritos:
Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.
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