Scrambled Egg Breakfast Burritos
A delicious scrambled egg burrito that can be made for brunch or anytime during the day. You can even freeze this burrito to use at your leisure.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Breakfast |
| Seasons | |
| Tags: |
Ingredients
Ingredients
| 1/3 cup onion, diced finely |
| 3 cloves garlic, minced |
| 16 oz canned black beans |
| 12 Oakdell Omega-3 Brown Eggs |
| 1 lbs chorizo sausage |
| 2 cups shredded cheese |
| 1/4 cup pickled jalapenos, chopped |
| 6 flour tortillas, large burrito style tortillas |
| Garnishes of choice (salsa, sour cream, chopped lettuce, etc.) |
| Drizzle olive oil |
Scrambled Egg Breakfast Burritos Directions
- Heat a large non-stick skillet on the stove and drizzle with about 1 tablespoon olive oil.
- Rinse the beans before using them and then add the beans, diced onions, and minced garlic to the pan. Sauté for a couple of minutes.
- Add the eggs and scramble them until throughly cooked all the way through. Remove from the heat and set aside until ready to use.
- Cook the chorizo sausage in another non-stick skillet, drain if needed.
- To assemble the breakfast burrito, heat the 4-6 tortillas and divide the fillings between the tortillas. Roll the tortilla up like you would a burrito.
- Top with a dollop of sour cream, salsa, and chopped lettuce.
