One of our favorite Sunday morning breakfasts is a breakfast burrito stuffed with scrambled eggs and Pico de Gallo then topped with salsa and a Romano/Parmesan blend of cheese. It’s fast and easy to make. We’ve even had it for lunches and dinners too.
It’s always nice to have quick, flavorful, healthy and eye-candy recipes you can whip up when time is at a premium. Time seems to be moving so fast these days. I can’t believe we’re near the end of April already. I will admit—it sure is nice sitting out in the backyard with a coffee or tea planning out the vegetable garden.
Now here’s the secret to making the perfect scrambled eggs. And it’s easy to do. Whisk your eggs vigorously and thoroughly before you cook them. See? Easy! Whisking incorporates air and that makes fluffier scrambled eggs. The fluffier the better! Your perfect scrambled eggs should be soft and just a little bit moist.
Once you have your scrambled eggs and Pico de Gallo made you can start assembling your “Breakfast Pico de Gallo Scrambled Egg Burrito. Pico de Gallo is full of fresh flavors—plum tomatoes, onion, jalapeño pepper, garlic, cilantro and lime juice. The only cooking involved is the scrambled eggs. I place the scrambled egg on the tortilla first– not quite in the middle. Then I add the Pico de Gallo on top of it. Remember not to overload it because you still need to wrap and roll it. If you need some simple instructions on burrito wrapping go here. Once wrapped, slice on an angle and add your salsa on each piece then top with cheese.
You could also add ham or bacon to your breakfast burrito. Whatever suites your tastebuds.
Let me know what you’ve done to your breakfast burrito—I’d love to hear about it. Let me know if you like this recipe.