Breakfast Burritos
Easy breakfast burritos that are filled with scrambled eggs, ham, pico de gallo and lots of cheese. Freezer friendly and can be made ahead.
Servings: 8 people
Ingredients
- 8 slices deli ham
- 12 large eggs
- ¼ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 8 8-inch flour tortillas
- 1 ½ cups pico de gallo
- 1 ½ cups grated cheddar cheese
Instructions
- Whisk together 12 large eggs, ¼ cup sour cream, ½ teaspoon salt, and ½ teaspoon black pepper.
- Heat 2 tablespoons butter in a non-stick skillet and add the egg mixture. Stir the eggs and scramble till they are cooked (approx 2-3 minutes). Remove from the pan and set aside.
- Take the 8 8-inch flour tortillas, and place a slice of the 8 slices deli ham on a tortilla. Add approx 1/2 cup of the scrambled eggs, 1-2 tablespoons of the 1 ½ cups pico de gallo and sprinkle with 1 ½ cups grated cheddar cheese. Don't overstuff them, or they will be difficult to roll.
- Roll the burritos from bottom to top. Roll one end of the tortilla over the filling, fold the sides over and continue rolling till you reach the top, tucking the filling in as you go. Repeat till all the burritos are filled.
Notes
- To make pico de gallo, mix together chopped tomatoes, onions, garlic, jalapenos, lime juice, chopped cilantro and salt.
- Store these burritos by wrapping them in parchment paper or foil
- If freezing these burritos for later, skip the pico de gallo, and replace it with sauteed mushrooms, hash browns or sausage
Nutrition
Calories: 400kcal | Carbohydrates: 22g | Protein: 22g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 296mg | Sodium: 1255mg | Potassium: 236mg | Fiber: 1g | Sugar: 6g | Vitamin A: 901IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 3mg
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