I’ve decided to do a new egg recipe every Tuesday. It is that season after all. Everyone is drowning in eggs.
This recipe used a dozen eggs but can be customized to fit specific needs.
Essentially all you do is cut up and cook your preferred fillings, cook some eggs and roll it all up in a tortilla.
We decided to try a different method to the egg cooking and rolling than normal. Usually the eggs are scrambled. We cooked them more like an omelet. Our skillet was the same size as our tortilla and thus the eggs fit our tortilla nicely. The result could be considered more of a wrap than a burrito but it still had that amazing burrito flavor. Actually it was better than any breakfast burrito we’d ever eaten before. I credit using a blender to fluff up the eggs before cooking.
These burrito/wraps can be made ahead of time and frozen to be used as needed.
- 12 eggs
- 1 red bell pepper, chopped
- ½ large onion, chopped
- 2 cloves garlic, minced
- 1-2 cups black beans
- ¼ cup green onions, chopped
- 2 potatoes, cubed and fried
- ¼ cup black olives
- 1 cup pork cracklings
- 2 cups breakfast sausage, cooked
- 6 tortillas
- 1 tsp Paprika
- 1 tsp chili powder
- Salt and Pepper to taste
- 2 Tbs milk
- Sour Cream
Have all fillings prepared and waiting. Have 2 skillets heating over medium-low heat. Crack the eggs into a blender with the milk. Add the seasonings. Blend until bubbly. Pour enough egg mixture into the skillet to coat the bottom. The egg will puff up. Add whatever filling you would like to the egg at this time. Cook until coming off the side of the skillet and then flip. If you are competent enough to flip the egg in one skillet, do so. Otherwise flip it into the other skillet and cook through.
Place cooked filling onto the tortilla and roll. If freezing, then wrap into tin foil. Otherwise, Enjoy!