Scrambled Egg Breakfast Burrito Recipe

Soft scramble the eggs and smash the avocado. Rinse the beans before using them and then add the beans diced onions and minced garlic to the pan.

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4 tablespoons reduced-fat shredded cheddar cheese divided.

Scrambled egg breakfast burrito recipe. 1 tablespoon 1 low-fat milk. Pour into the hot skillet. Add 16th of the.

Fill and roll three 8 flour tortillas with the scrambled egg mixture and top with shredded cheese. Roll the burrito tightly by folding the sides in first then rolling up. Top the cheese with spinach or peppers followed by 2 TBSP of scrambled eggs.

Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Place the scrambled eggs in the center of the flour tortilla and top with cheese and salsa. Cook and stir over medium-high heat until eggs are set about 5 minutes.

Whisk eggs milk and salt together in a bowl. Put two tablespoons of the green chile gravy on the flour tortilla. Add the breakfast burritos to a small casserole dish seam side down top with prepared salsa and additional shredded cheese.

Sprinkle about 2 TBSP of cheese onto the tortilla. Place tortillas one at a time in a separate skillet over medium heat and cook just until warm. Add the sautéed vegetables to the scrambled eggs and stir to combine.

1 teaspoon chopped fresh cilantro. Transfer to a bowl. Warm the flour tortilla in the microwave for a few seconds just until it is warm and soft.

Cook the eggs frequently mixing until you have scrambled eggs of the desired consistency. Dash of coarsely ground black pepper. Heat a large non-stick skillet on the stove and drizzle with a bout 1 tablespoon olive oil.

Following the recipe below prepare the Green Chile Gravy. 2 large eggs or equivalent egg substitute. 18 teaspoon kosher salt.

Wrap the burrito in foil repeat.

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