Breakfast Burrito

This is a quick breakfast, especially if you buy many of the ingredients pre-made (e.g., salsa, guacamole, canned olives, shredded cheese mix). You can make one or as many as required.

I’ve found that the egg and egg substitute combo makes for more a smoother and more evenly cooked scramble.

You can add or eliminate ingredients as you see fit. For the breakfast meat, I usually use leftover cooked Portuguese sausage, or pork sausage (link or patty), chicken sausage, bacon, or anything else that’s handy. I’ve even used Chinese char sui or lup cheong on occasion. 

It wouldn’t hurt to be inventive.

Ingredients

• FLOUR TORTILLAS, 12-inch, 1 per burrito
• EGGS, 1 per burrito
• EGG SUBSTITUTE, 1/4 cup per burrito
• BREAKFAST MEAT(S), your choice, chopped and heated
• SOUR CREAM
• AVOCADO, 1 sliced or chopped
• JALAPEÑO PEPPER, 1, deseeded, deveined, chopped
• OLIVES, sliced
• GREEN ONIONS, chopped
• SALSA (commercial) or SALSA FRESCA (homemade)
• CHEESE, Mexican mix, shredded

Directions

1. Scramble the eggs and egg substitute, and sauté them in a buttered non-stick pan over medium-low heat. Set aside.
2. Sauté the breakfast meat pieces over medium heat. Drain and set aside.
3. Lay a tortilla flat, spread on some sour cream, then spoon on some eggs and meat in a horizontal row.
4. Continue adding onto the row with avocado, jalapeño, olives and green onions.
5. Top with salsa and cheese.
6. Fold the sides in; then from the bottom, roll the tortilla, creating a delicious tube of tasty goodness.