Breakfast Pico de Gallo Scrambled Egg Burrito

breakfast pico de gallo scrambled egg burrito |

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.

Decadent Chocolate Sauce

I’m a sucker for rich dark chocolate and this chocolate sauce recipe is that and more. It’s such an easy recipe.  The hardest part is waiting till this thick luscious sauce cools off.

chocolate sauce

Yes, I licked the spoons after the shot. And I thoroughly enjoyed the guilty pleasure. The men weren’t home and the chocolate was mine—all mine! We drizzled (ha, some of us ladled) the warm sauce over a cherry and pineapple sundae after dinner.  I wish I had photos but the craving for chocolate made our hands incredibly faster digging into this chocolate delight than my hand picking up the camera to take a photo. Oh well, I guess there’s always next time.

If you plan on having a make your own ice cream dessert bar then this recipe has to be on it.

chocolate sauce ingredients

I used Ghiradelli bittersweet chocolate baking bar and their semi-sweet chocolate bar.

chocolate sauce

It was hard watching the ingredients turn into that rich dark yummy chocolate sauce and not taking too many “taste tests.”
chocolaet sauce

You could add some of this to your Dulce de leche and make a tasty chocolate caramel sauce.

Decadent Chocolate Sauce

Rating: 51

Prep Time: 30 minutes

Yield: about 10 oz of sauce


  • 2/3 cup of heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup of packed dark brown sugar
  • 1/3 cup of cocoa powder ( I used what I had on hand - Hershey's)
  • 1/4 teaspoon of salt
  • 4 oz of good quality bittersweet, finely chopped chocolate (I used Ghiradelli 60% Cacao Bittersweet Chocolate
  • 2 oz of good quality semi-sweet, finely chopped chocolate (I used Ghiradelli semi-sweet Chocolate)
  • 2 tablespoons of unsalted butter
  • 1 teaspoon of real vanilla extract


  • Bring heavy cream, corn syrup, sugar, cocoa, salt and half o the chocolate to a boil in a 1-1 1/2 quart heavy saucepan over a moderate heat. Stir until chocolate is melted.
  • Reduce heat and cook at a low boil, stirring occasionally, for about 5 or 6 mins., then remove from heat.
  • Add butter, vanilla, and remaining chocolate and stir until smooth. Cool the sauce before serving or store in the fridge until you need it.
  • When I've stored it in the fridge I take out what I need and warm in for about 20-30 seconds in the microwave (remember they all heat differently so go lower and increase the time as needed) You just want to make the sauce easier to pour on top of your dessert. You could also heat it over boiled water.


Sauce can be made 1 week ahead and cooled completely then chilled in an air tight container. Just reheat before using. I store mine in a canning jar in the fridge.

This recipe was lovingly adapted from Epicurious’s Hot Fudge Sauce

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Soft Buttered Pretzel Sticks

Mmmm butter! Soft pretzel sticks brushed with lots of butter then rolled in sugar. What more could you ask for? How about warm Chocolate Dulce De Leche to dip them in? These babies won’t last long. They’re perfect comfort food. Hubby likes them when he’s watching Nascar or football.

The basic recipe is actually for soft buttery pretzels and we make those too with lots of butter and a sprinkling of course Kosher salt. The recipe is simple and fast with results that look like you slaved for hours.

Snuggling under a soft comforter with hubby and these sweeties to watch old movies is a nice yummy way to stay warm on cold winter nights.  I make them large for my boys and get a dozen but you could make them smaller depending on your preference. These are dude food size–no dainty, itty-bitty bites in this recipe.

pretzel dough in ziplock bags v2F

Your dough needs to rest in Ziplock bags

Your pretzel sticks get 3 minutes to float in a warm baking soda water bath before you put them in the oven and they will turn a nice golden brown when done.

pretzel dough on tray v2F

pretzel sugared w chocolate sauce v2F

Soft Buttered Pretzel Sticks


  • 2 1/2 cups Unbleached All-Purpose Flour (I used King Arthur Flour)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 teaspoons instant yeast
  • 7/8 to 1 cup warm water**
  • **Use the 1 cup in the winter, 7/8 in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
  • 1 cup boiling water
  • 2 tablespoons baking soda
  • 4 Tablespoons of melted butter to brush them when they're done.
  • 1/2 cup of white sugar for rolling the pretzel sticks in.
  • 1 cup dulce de leche
  • 3 ounces semisweet or bittersweet chocolate chips
  • 1 tablespoon butter
  • 1 teaspoon vanilla


  • PRETZEL STICKS: To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, half it and give each piece a rest in a plastic bag for 30 minutes.
  • While your dough is resting, prepare the water bath: Combine the boiling water and baking soda, stirring until the soda is totally dissolved. If it's not completely dissolved you'll taste it and your pretzel sticks will be blotchy. Set the mixture aside to cool to lukewarm (or cooler).
  • Preheat your oven to 475°F. Prepare a baking sheet. I prefer lining it with parchment paper. If you spray it with vegetable oil the bottoms gets crusty and darker.
  • Transfer the dough to a lightly greased work surface, and divide it into 12 equal pieces.
  • Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into large bowl or pan.
  • Roll each piece of dough into a 6 inch stick. Place 4 pretzels at a time in the pan with the baking soda/water. 1 1/2 minutes per side. Then place them on the baking sheet. The baking soda "bath" will give your pretzels a nice, golden-brown color
  • Transfer the pretzel sticks to the parchment covered baking sheet. Allow them to rest, uncovered, for 10 minutes.
  • Bake the pretzel sticks for 8 to 9 minutes, or until they're golden-brown. Remember every oven heats up differently so check them.
  • Remove the pretzel sticks from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but it's what makes these so delish and keeps the sugar on.
  • Roll each pretzel stick in sugar.
  • CHOCOLATE DULCE DE LECHE: Place chocolate, butter and vanilla in a bowl over a pot of water set on low heat and stir frequently--a double boiler if you have one.
  • Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
  • Stir the chocolate frequently with a rubber spatula once the outer edges start to melt.
  • Once chocolate is completely melted then add your dulce de leche and stir to blend. Be careful not to over heat your chocolate.


You can also roll the pretzel sticks in cinnamon sugar and have a caramel dip. Just warm the Dulce De Leche for the dip.

(adapted from a King Arthur Flour recipe)