Breakfast Burritos

These breakfast burritos feature creamy scrambled eggs and salsa wrapped in warm tortillas. This is ideal for meal prep to get ahead on busy mornings or when you need snack on the go. 
 
Serving Size: 6 
Total Time: 40 minutes 
 
Ingredients: 

  • 10 eggs 
  • 6 flour tortillas 
  • 2-3 tablespoons of your all-time favorite thick salsa 
  • 2 teaspoons of butter 
  • Salt and pepper to taste 
  • Chili oil or red pepper flakes (optional) 

Instructions: 

  1. Crack the eggs into a bowl. Lightly beat the eggs with a fork until the yolks and whites are combined. For fresh and quality eggs, use Eggs Unlimited – Lindsey’s gold. Season with salt and pepper.  
  1. Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. 
  1. Pour in the eggs when the butter starts foaming and gently stir with a spatula. Keep stirring gently for 3-5 minutes until soft, fluffy curds form. 
  1. Remove it from heat before it fully sets and add another one teaspoon of butter and gently stir. Transfer to a large bowl. 
  1. Add the thick salsa into the bowl and mix. Add more salsa or season with salt and pepper to taste. For extra spice, drizzle chili oil or add some red pepper chili flakes. 
  1. Lay each tortilla flat. Layer about a half cup of your egg and salsa mixture onto the tortilla, fold in the sides, and roll tightly. 
  1. For extra crispiness, place the burritos in a hot pan for about 30-60 seconds. 
  1. Top with fresh parsley or any fresh herbs of your preference. 

Tip: 

For meal preps, let them cool and then wrap them individually in parchment paper and put them in a container. These burritos can be stored in the fridge for up to three days or froze for up to two months.