So we just realized that all the recipes this week, including today’s, are all supposed to be enjoyed as a breakfast (we ate them for dinner). They also featured eggs as the main ingredient. It might have something to do with Declan buying 2 dozen eggs at the grocery store for whatever reason.
Anyway, today’s recipe, the breakfast burrito, is actually something you’ve made before if you’ve tried making our fajita recipe and our fish taco recipe…well two-thirds of the burrito. This breakfast burrito calls for sautéed veggies and pico de gallo. You can use whatever kind of veggies you want (and/or meat) and for the pico de gallo you could always substitute in salsa (but where is the fun in that?!).
The third component to the breakfast burrito is, as you might have guessed, scrambled eggs. Now to our surprise, we realized we haven’t posted how to make scrambled eggs yet! Shame on us!
*Declan and Erica sit in timeout*
Okay so there are about 1,000 ways out there to make scrambled eggs and 998 of those ways are wrong! If you want to know how we make scrambled eggs, here is a perfect video tutorial:
Things to take away from the video:
- Use 1 tablespoon of milk/water for 1 egg
- Always use a non-stick pan and a spatula
- Scrape don’t stir
- Know when to stop cooking the eggs!
So now that you have the basics down it is time to move onto the recipe. Maybe one day we will try out Gordon Ramsay’s proper scrambled eggs.
This a recipe that we put together, but seriously, you can make it any way you want!
- Servings – 2 burritos
- Prep time – 15 minutes
- Cook time – 7 minutes
For the scrambled eggs:
- 3 eggs
- 3 tablespoons milk
For the fajita veggies (you can always use leftover fajita veggies from the night before):
- 1 sliced red or green pepper
- 1 small onion (cut into arcs)
- 2 teaspoons fajita seasoning
For the pico de gallo (if you made fish tacos last night, you already have this made!):
- 2 medium tomatoes chopped
- 4 green onions chopped
- 2 cloves garlic minced
- Juice from 1/2 lime
- 1 tablespoon of freshly chopped cilantro
- If you’re feeling spicy, add 1/4 teaspoon cayenne pepper
Everything else you need:
- 2 tortillas
- 1/4 cup shredded cheddar
- 2 tablespoons butter
1. Mix all the ingredients for the pico de gallo and set aside to let the flavors come together.
2. Sauté your veggies and fajita seasoning in a tablespoon of butter over medium heat. They should take about 5 minutes to cook.
3. While the veggies are cooking, crack your eggs into a bowl and add your milk or water. Using a fork, beat the eggs until well combined.
4. Remove the veggies from the pan and set aside. Put the pan back on the stove and add another pat of butter over medium heat.
5. Once the butter is melted, add your eggs into the pan. Let them sit for about 10 seconds before you start to move them around. Don’t stir, but use your spatula to push the cooked eggs on the bottom around so the liquid egg moves to cover the bottom. Once you see the last of the liquid egg cook, turn off the heat and remove the pan from the stove. The eggs will still continue to cook in the pan.
6. Zap your tortillas in the microwave for about 15 seconds to heat up, and start assembling!
7. We put veggies down first, then the pico de gallo, then the eggs, and lastly the shredded cheese. Be careful not to over-stuff yours like we did! It’s tempting, we know, but you’ll appreciate having two decent-sized burritos instead of one monstrous one that’s impossible to eat.
8. Roll up your burrito and enjoy!