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Breakfast Burrito

Difficulty: Simple
Serves: 4

  • 4 flour tortillas, about 8 inches in diameter
  • 1 cup Concerto® Grape Tomatoes, halved
  • 1 Maestro® Sweet Bell Pepper, diced
  • 8 eggs
  • 1 tsp kosher salt
  • 2 tbsp fresh cilantro, chopped
  • 3 tbsp butter
  • 1 ripe avocado, pitted, peeled and diced
  • 1 cup monterey jack cheese, grated
  • ¼ cup sour cream

*You can also add slices of ham or crispy bacon to this easy wrap.

A quick and easy start to your day. Try adding slices of ham or crispy bacon to this Concerto® Grape Tomato and Maestro® Sweet Bell Pepper wrap.

Instructions

  1. Preheat oven to 350ºF.
  2. Wrap tortillas in tinfoil and warm in the oven.
  3. Whisk together eggs, salt, peppers and 1 tbsp of cilantro.
  4. In a large, non-stick skillet, melt butter over medium-low heat. Add egg mixture and cook, stirring until almost firm (approx. 4 minutes).
  5. Add avocado and tomatoes on top of eggs and cook until just firm.
  6. Spoon egg mixture down center of each tortilla. Top with cheese and sour cream.
  7. Sprinkle remaining cilantro over and fold.

*You can also add slices of ham or crispy bacon

*To Freeze: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

Recipe Created By

Chef | Dana Reinhardt
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia

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