Petit-déjeuner
Crispy Breakfast Burrito
30 minPour 2Nutri-Score C€€
C
30 min
30 minCrispy Breakfast Burrito
ce qu’il vous faut
Ingrédients
eggs (whisked)Produits laitiers2 morceaux
heavy cream (splash)Produits laitiers30 ml
hash browns (defrosted)Produits frais2 morceaux
fire roasted peppers and onions (sautéed until soft)Fruits et légumes150 g
shredded mozzarella (shredded)Produits laitiers60 g- shredded Mexican cheese blend (shredded)Produits laitiers60 g
elote seasoningÉpices5 g
saltÉpices2 g
black pepper (ground)Épices1 g
garlic powderÉpices3 g
large flour tortillasBoulangerie2 morceaux- mayo (homemade)Épicerie30 g
avocado (sliced)Fruits et légumes1 morceau
tomato (sliced)Fruits et légumes1 morceau- lemon juice (freshly squeezed)Fruits et légumes15 ml
- spicy mayoÉpicerie20 g
- Cholula hot sauceÉpicerie15 ml
- avocado oil sprayÉpicerie5 ml
par portion
Nutrition
511kcal
- Glucides
- 39 g
- Protéines
- 19 g
- Lipides
- 31 g
pas à pas
Préparation
- Étape 1
Whisk the eggs
- In a bowl, whisk two eggs with a splash of heavy cream or milk.
- Étape 2
Crisp the hash browns
- Defrost the hash browns in the microwave for about a minute.
- Cook them in a pan on both sides until crispy.
- Étape 3
Sauté the peppers and onions
- In the same pan, add about a cup of fire roasted peppers and onions.
- Sauté until soft.
- Étape 4
Scramble the eggs with cheese
- Add the scrambled eggs to the pan.
- Add shredded mozzarella and shredded Mexican blend.
- Season with elote seasoning, salt, pepper and garlic powder.
- Étape 5
Assemble the burrito
- Spread mayo (or sour cream) on the tortilla.
- Layer the egg mixture, then fresh avocado and tomato with fresh lemon juice.
- Add the crispy hash browns on top.
- Drizzle spicy mayo and load it up with hot sauce (Cholula).
- Étape 6
Fold and crisp the burrito
- Tuck in the sides first, then roll it up, using your pinkies to tuck in the extra tortilla.
- Give it a nice slap.
- Spray avocado oil on the pan and get it crispy on both sides.