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Ranchero Breakfast Burritos

Ranchero Breakfast BurritosBreakfast burritos are great for wrapping it up and taking it on the road.

Recipe Ingredients:

8 large eggs
1/4 teaspoon hot sauce (such as Tabasco)
1/2 teaspoon kosher or sea salt
Freshly ground black pepper to taste
2 jalapeño peppers, seeded and finely chopped
1 tablespoon butter
6 (1-ounce) slices cheddar cheese
6 (10-inch) flour tortillas
2 medium tomatoes, diced
1/4 cup chopped fresh cilantro
Salsa for accompaniment (optional)

Cooking Directions:

  1. In a small mixing bowl beat together eggs, hot sauce, salt and pepper; stir in jalapeño peppers.
  2. In medium non-stick skillet over medium-high heat, melt the butter. Pour in egg mixture and reduce heat to medium-low. Cook, stirring with a spatula, until large, soft, moist curds form and no visible liquid egg remains.
  3. For each burrito, place one cheese slice on bottom third of a tortilla. Top with an 1/6 of the egg mixture, tomato and cilantro. Roll up tortilla, tucking ends under. Place on microwave-safe plate and microwave*, one at a time, on HIGH (100%) 45 seconds to 1 minute, or until hot.
  4. Serve with salsa, if desired.

Makes 6 servings.

*Or place burritos on baking sheet and bake at 350°F (175°C) for 7 to 10 minutes or until hot.

Nutritional Information Per Serving (1/6 of recipe): 455.5 calories; 46% calories from fat; 23.4g total fat; 316.5mg cholesterol; 887.1mg sodium; 343.1mg potassium; 38.8g carbohydrates; 2.8g fiber; 3.2g sugar; 35.9g net carbs; 21.6g protein.

Recipe by Hope Cantil; Photograph courtesy of Sue Ramaley; copyright © 1999; property of See Terms of Use.