Before my husband Ted and I visited New Mexico, I'd never heard of a breakfast burrito. The first meal at Chez Pasqual's, a popular Santa Fe cafe, opened our eyes to breakfast Southwest style, and we've been wrapping eggs in tortillas at home ever since. Scrambled eggs happily accommodate almost any mix-in you can find in your kitchen -- think chile peppers, sausage, vegetables, or shredded rotisserie chicken. Flour tortillas are the traditional wrap for breakfast burritos. These days, every supermarket, including the one in our small town, sells spinach or sun-dried tomato or whole wheat tortillas. And, if you're lucky enough to have a Trader Joe's nearby, spice up your eggs with some canned green chiles or chorizo and wrap all of that spicy goodness in TJ's jalapeño-lime tortillas. Now, that's a wake-up call!
2 large flour tortillas, any type
1-1/2 tsp finely chopped onion
4 large or extra-large eggs
2 tsp milk (any kind; I use skim milk)
1/4 cup grated cheese (cheddar, Monterey Jack or pepper jack)
1-1/2 tsp finely chopped canned green chile peppers, or more to taste
Pinch of kosher salt
Pinch of fresh black pepper
Heat a nonstick skillet over medium heat. Toast the tortillas in the dry skillet for 1-2 minutes on each side, until just starting to brown. Set out on serving plates.
Remove the skillet from heat, and spray with the cooking spray. Put the skillet back on the heat, add the onions, and sauté for 2 minutes until they are translucent. Scrape onto a plate to cool slightly.
In a bowl, whisk together the eggs. Then add the cheese, chiles, salt and pepper. Add the cooked onions. Stir to combine.
Spray the skillet with cooking spray again. Reduce heat to low. Pour in the egg mixture and cook, stirring gently, for 3-4 minutes, until the eggs are set as firmly as you like them. Place half of the cooked egg mixture on top of each tortilla. Roll, and serve, with green or red Tabasco® or other hot sauce on the side.
Note: If you have some guacamole in your fridge, top the eggs with a spoonful of that (I didn't). If you'd like a few strips of cooked bacon, add them (I did). A dollop of salsa would never be unwelcome; I topped my burrito with some of the jalapeño nectarine salsa fresca I made a couple of weeks ago. And if you want to dice some spicy sausage and cook that with the eggs, go right ahead. It's all good.
More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Italian-style omelet appetizer
Green chile, cheese and egg breakfast muffins
Egg and cheese breakfast muffins with mushrooms and thyme
Other recipes that use these pantry ingredients:
Chorizo and eggs, from Simply Recipes
Farmer's breakfast casserole with low-fat mozzarella cheese, from In Good Taste
Broccoli cheese breakfast casserole, from Kalyn's Kitchen
Savoury breakfast strudel with bacon, eggs and cheese, from Not Quite Nigella
Egg and cheese breakfast sandwiches, from Macheesmo
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.