Scrambled Egg Breakfast Burrito Recipe

Place the scrambled eggs in the center of the flour tortilla and top with cheese and salsa. Warm the flour tortilla in the microwave for a few seconds just until it is warm and soft.


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1 tablespoon 1 low-fat milk.

Scrambled egg breakfast burrito recipe. Dash of coarsely ground black pepper. Add the sautéed vegetables to the scrambled eggs and stir to combine. Top the cheese with spinach or peppers followed by 2 TBSP of scrambled eggs.

Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Heat a large non-stick skillet on the stove and drizzle with a bout 1 tablespoon olive oil. Cook the eggs frequently mixing until you have scrambled eggs of the desired consistency.

18 teaspoon kosher salt. Rinse the beans before using them and then add the beans diced onions and minced garlic to the pan. Cook and stir over medium-high heat until eggs are set about 5 minutes.

Roll the burrito tightly by folding the sides in first then rolling up. Place tortillas one at a time in a separate skillet over medium heat and cook just until warm. Add 16th of the.

Put two tablespoons of the green chile gravy on the flour tortilla. Whisk eggs milk and salt together in a bowl. Pour into the hot skillet.

4 tablespoons reduced-fat shredded cheddar cheese divided. Add the breakfast burritos to a small casserole dish seam side down top with prepared salsa and additional shredded cheese. Wrap the burrito in foil repeat.

1 teaspoon chopped fresh cilantro. Soft scramble the eggs and smash the avocado. 2 large eggs or equivalent egg substitute.

Following the recipe below prepare the Green Chile Gravy. Fill and roll three 8 flour tortillas with the scrambled egg mixture and top with shredded cheese. Sprinkle about 2 TBSP of cheese onto the tortilla.

Transfer to a bowl.


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