Breakfast
Crispy Breakfast Burrito
30 minServes 2Nutri-Score C€€
C
30 min
30 minCrispy Breakfast Burrito
what you need
Ingredients
eggs (whisked)Dairy2 pieces
heavy cream (splash)Dairy30 ml
hash browns (defrosted)Fresh2 pieces
fire roasted peppers and onions (sautéed until soft)Produce150 g
shredded mozzarella (shredded)Dairy60 g- shredded Mexican cheese blend (shredded)Dairy60 g
elote seasoningSpices5 g
saltSpices2 g
black pepper (ground)Spices1 g
garlic powderSpices3 g
large flour tortillasBakery2 pieces- mayo (homemade)Pantry30 g
avocado (sliced)Produce1 piece
tomato (sliced)Produce1 piece- lemon juice (freshly squeezed)Produce15 ml
- spicy mayoPantry20 g
- Cholula hot saucePantry15 ml
- avocado oil sprayPantry5 ml
per serving
Nutrition
511kcal
- Carbs
- 39 g
- Proteins
- 19 g
- Fat
- 31 g
step by step
Method
- Step 1
Whisk the eggs
- In a bowl, whisk two eggs with a splash of heavy cream or milk.
- Step 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.
- Step 3
Sauté the peppers and onions
- In the same pan, add about a cup of fire roasted peppers and onions.
- Sauté until soft.
- Step 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.
- Step 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).
- Step 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.