Just about everyone is happy to pick up a burrito and dig in. And when it’s an egg-and-cheese filled breakfast burrito, who cares if it’s suppertime? I sure don’t!
When you bite into this burrito packed with scrambled eggs, cheese, and avocado you’re getting a lot more than eggs for dinner. The substantial handheld meal can be customized to meet the tastes of your family or to use up leftovers, such as grilled or roasted veggies, brown rice, proscuito or chicken—even refried beans. If I have cilantro, I add that, and a heaping tablespoon of sour cream adds extra zip. When the burritos are chunky, the generous size of “burrito tortillas” makes them easy to roll and fold.
1 tablespoon unalted butter
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
4 burrito-sized or soft-taco-sized tortillas
1 1/2 cup grated Cheddar or mozzarella cheese
8 slices ham, cut into thin slices
1 avocado, pitted and sliced
½ cup hot or mild storebought salsa (use your favorite)
In a large saute pan, heat the butter over medium heat. When melted, pour the beaten eggs into the pan and stir them with a fork for 3 to 4 minutes as they are softely scrambled. Season with salt and pepper.
Heat the tortillas in a sauté pan over low heat or in the microwave.
Lay the tortillas flat on a work surface and divide the scrambled eggs among them. Top with equal amounts of cheese, ham, and avocado. Top with about 1 tablespoon of salsa and roll up the burrito. Tuck in the ends and serve.
If not serving right away, keep the burritos warm in a 200°F. oven until ready to serve.