For a slightly different take on breakfast or brunch, consider the Taco Breakfast Burrito. Wrap a warm tortilla around scrambled eggs; mix it with a blend of Mexican flavors and Monterey Jack cheese and the first meal of the day becomes a memorable one! Adjust the ingredients to suit your tastes and these Taco Breakfast Burritos are delicious every time.
Ingredients in Taco Breakfast Burrito
- flour tortillas
- Pico de Gallo, salsa or salsa Fresca
- refried beans
- sour cream
How to make Taco Breakfast Burritos
We like to get everything ready, make the eggs and then make the burrito. Start by preparing your workspace. Create a space for the tortilla. Slice your radish and jalapeno. We find slices should be as thin as possible. Set aside on a small plate. Amounts listed are a suggestion or guideline only. You have to make them how you like them! We do here! Cut, seed and mash your avocado. Set aside in a small dish. Get out cheese, refried beans and Pico de Gallo. Chop the cilantro. Prepare scrambled eggs how you like them. Set aside. Now lets make the burrito! Spread refried beans on the middle third section of the tortilla. Place radish and jalapeno slices in a row up the middle of the refried beans. Sprinkle cilantro. Place mashed avocado, in a row, on top of the refried beans, beside the radishes and jalapeno. Sprinkle the cheese and place your scrambled eggs in the middle of your tortilla, on top of everything. Spoon some pico de gallo on top. Fold in the sides and roll up your burrito, as tightly as possible. Dip you finger in water and run it over the edge to seal your burrito. If your tortillas are not fresh and keep breaking apart try heating them for a few seconds in the microwave. Serve with sour cream and salsa if desired. Enjoy!
Other Easy Mexican Inspired Recipes
Slow Cooker Pulled Chicken Tacos
Slow Cooker Cheesy Taco Beef Hash
Easy Slow Cooker Taco Chicken and Rice
Slow Cooker Pork Carnitas (Mexican Tacos)
Taco Zucchini Beef and Pork Skillet
- 5 large flour tortillas
- 6 large eggs
- 1 ½ cup cheese shredded
- 1 ¼ cup Pico de Gallo
- ¼ cup cilantro leaves finely chopped
- 5 radish thinly sliced
- 2 Jalapenos seeded and thinly sliced
- 1 avocado mashed
- 1 can (16 oz) refried beans
- Heat a frying pan over medium heat.
- Add eggs to a medium mixing bowl and whisk well. Add to the hot pan and scramble. Once cooked to your liking, turn off the heat and cover the pan to keep eggs warm.
- If you haven't done so already, thinly slice the radishes and jalapenos. Cut the avocado into small pieces and add to a bowl with a pinch of salt and pepper, then mash until smooth.
- Prepare a burrito station. Add shredded cheese, pico de gallo, cilantro, radish, jalapenos, avocado, and beans to individual serving dishes to make prep a breeze.
- Preheat a pan over medium heat with a dash of cooking oil.
- Now let's make the burrito! Spread about 2 tablespoon of refried beans down the center of the tortilla, stopping 1” from the edge.
- Place radish and Jalapeno slices in a row up the middle of the refried beans, and sprinkle cilantro over the top.
- Spread 1-2 tablespoon of mashed avocado, in a row, next to the refried beans, beside the radishes and Jalapeno. Top with 2 tablespoon of pico de gallo.
- Sprinkle the cheese over the salsa, then add 2-3 tablespoon of scrambled eggs on top of everything.
- Fold in the sides and roll up the burrito, as tightly as possible. *If tortillas aren't fresh and keep breaking apart, try heating them for a few seconds in the microwave.*
- Place burritos seam side down onto the hot pan. Cook for 2 minutes or until golden brown, then flip. Cook a few minutes more.
- Serve with sour cream and salsa if desired. Enjoy!
- Use fresh tortillas to avoid them from breaking when rolling up the burrito.
- If using store-bought tortillas that are difficult to roll, warm them up slightly in the microwave to make rolling possible.
- Preheat a pan with cooking oil over medium heat before adding the burritos so they get nice and crispy.
- Make sure to keep an eye on the pan while cooking and flip often so that your burritos don’t burn or stick to the pan.
- Let the burritos cool before serving - this will help everything stay together when eating.
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