Freezer-Friendly Breakfast Burritos
Try these easy healthy breakfast burritos filled with scrambled eggs, guacamole, corn, and tomato salsa wrapped in a crispy toasted tortilla.
Servings: 4 servings
Ingredients
Scrambled eggs
- 2 tbsp olive oil
- 1 tbsp butter
- 5 eggs
- salt and pepper to taste
- 1 tbsp creme fraiche
Salsa
- 8-10 cherry tomatoes 1 medium regular tomato
- 1/2 diced red onion
- 100 g / 1 cup corn it can either be frozen defrosted or canned
- 1 tbsp diced parsley
- salt to taste
Quick guacamole
- 1 avocado
- 1 tsp lemon
- 1/2 tsp salt
- 1/2 tsp garlic powder optional
For the burrito:
- 4 medium tortillas
- 4 tbsp sour cream
- 4 slices of thinly sliced bacon or smoked ham
Instructions
- Add the oil and butter to a nonstick pan and preheat it over medium heat. Once preheated, lower the heat to medium-low, whisk the eggs, and pour them into the pan.
- Let the eggs sit for a few seconds in the pan, then start mixing with a spatula for 1-2 minutes or until the eggs are mostly set. Take the pan off the heat, season with salt and pepper, and optionally mix a little bit of crème fraîche
- To the same pan, add the smoked ham or bacon and pan fry on bought sides for 2 minutes or until you get to the desired crispiness.
- To a bowl, add the corn, diced tomatoes, onion, and parsley.
- Mash the avocado in another bowl and add lemon and seasonings to taste.
- Toast the tortilla on one side with a little bit of oil. Spread sour cream on the bottom of the tortilla, then spoon the scrambled eggs, followed by the salsa, and finish with the avocado and bacon/ham.
- Wrap the burrito and enjoy!