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
- eggs
- cheese
- Pico de Gallo, salsa or salsa Fresca
- cilantro
- radish
- Jalapenos
- avocado
- 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
For a slightly different take on breakfast or brunch, consider the Taco Breakfast Burrito. Wrap scrambled eggs, with a blend of Mexican flavors and a good helping of Monterey Jack cheese in a burrito and the first meal of the day becomes really special.
Ingredients
- 1 large flour tortillas large
- 2 large eggs beaten
- ¼ cup cheese shredded - (more or less to taste)
- 2 tblsp Pico de Gallo salsa or salsa Fresca - (more or less to taste)
- 1 tblsp cilantro leaves finely chopped - (more or less to taste)
- ½ radish thinly sliced - (more or less to taste)
- ¼ Jalapeno seeded, thinly sliced - (more or less to taste)
- ¼ avocado mashed - (more or less to taste)
- 2 tblsp refried beans
- sour cream or a sour cream-based flavored dip - if desired, for serving
- Pico de Gallo salsa or salsa Fresca - if desired for serving
Instructions
- Prepare a work space. Thinly slice radish and Jalapeno. Set aside on a small plate. Amounts listed are a suggestion or guideline only. Cut and mash avocado and set aside in a small dish. Get out cheese, refried beans and Pico de Gallo. Chop the cilantro. Scramble the eggs the way you like them. Set aside. Now lets make the burrito! Spread refried beans in the middle third section of the tortilla. Place radish and Jalapeno slices in a row up the middle of the refried beans. Sprinkle cilantro over top. Place mashed avocado, in a row, on top of the refried beans, beside the radishes and Jalapeno. Sprinkle the cheese and place scrambled eggs in the middle of the tortilla on on top of everything. Spoon Pico de Gallo on top. Fold in the sides and roll up burrito, as tightly as possible. Dip your finger in water and run it over the edge to seal the burrito. If tortillas aren't fresh and keep breaking apart, try heating them for a few seconds in the microwave. Serve with sour cream and salsa if desired. Enjoy!
Notes
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