Easiest Way to Prepare Tasty Scrambled Egg Burrito

Scrambled Egg Burrito. Top flour tortillas with scrambled eggs, cheese, chopped tomato, and your favorite chunky salsa for Southwestern-style breakfast burritos. Add the egg mixture, and stir with a heatproof rubber spatula to scramble. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.

They are filled with scrambled eggs, tater tots, refried beans, bacon, cheese, avocado, spinach, salsa, and sour cream. Breakfast burritos are the ultimate weekend breakfast. They are an opportunity to see what you have in your fridge and get creative. You can cook Scrambled Egg Burrito using 21 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Scrambled Egg Burrito

1. It's 2 cups of kidney beans, boiled.
2. It's 2 tbsp of tomato ketchup.
3. It's 1 of onion (medium-sized), finely chopped.
4. Prepare 1 of tomato (medium-sized), finely chopped.
5. Prepare 2 of green chillies, chopped.
6. It's 1 tbsp of lemon juice.
7. You need 1 cup of yoghurt.
8. Prepare 2 tbsp of kasundi or mustard sauce.
9. It's 1 tsp of red chilli powder.
10. You need 6 of eggs.
11. You need 3 tbsp of milk.
12. You need 1.5 tsp of cornflour.
13. You need 1 tbsp of butter.
14. You need 1/2 tsp of black pepper powder.
15. It's To taste of Salt.
16. Prepare 1/3 cup of all-purpose flour.
17. It's 2/3 cup of whole wheat flour.
18. It's 1/2 tsp of salt.
19. Prepare 4 tsp of milk.
20. Prepare 1 tbsp of oil.
21. It's 1/3 cup of warm water.

Set yourself up for healthy breakfast success with a freezer stocked with these filling-yet-light whole-grain burritos. To ensure the scrambled eggs stay soft and creamy from freezer to microwave, we use a secret ingredient—ricotta cheese, which lightens the texture and prevents the eggs from going rubbery when you reheat them. Add eggs and cook, stirring, until just fi rm. In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels.

Scrambled Egg Burrito step by step

1. In a large bowl, add all-purpose flour, whole wheat flour, salt, milk, oil and warm water. Knead for 10 minutes..
2. Make a soft dough and cover it with damp cloth. Allow it to rest for at least 15 minutes..
3. Divide the dough ball into 4 equal portions. Roll them out into small circles. When the pan is hot, place 1 tortilla into the pan. Keep the flame low..
4. Cook both sides for 2-3 minutes. The tortilla should be nice and soft. It should have only a few brown spots on the surface. Transfer them to a plate and cover with a clean kitchen towel..
5. In a small bowl, add chopped onions, tomatoes, green chillies, lemon juice and salt. Mix well and keep it aside..
6. In a medium-sized bowl, add the boiled kidney beans and tomato ketchup. Mix it well..
7. To make the yoghurt sauce, add kasundi, red chilli powder and salt to the yoghurt. Give it a nice mix..
8. In a bowl add cornflour and milk. Give it a whisk. Then add the eggs. Beat until blended. Add salt and pepper. Mix everything nicely..
9. Heat butter in a non-stick pan over medium flame. Pour the egg mixture..
10. Stir with a spatula to scramble. Once done, turn the flame off..
11. To make the burrito, add a layer of scrambled eggs, kidney beans, chopped veggies and yoghurt sauce. Roll it up and serve..

Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor. A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure! Place the scrambled egg mixture over the cheese and roll the tortilla up in burrito style.