Best Breakfast Burrito Recipe

• 总时间: 45 minutes

配料

2 cup potatoes, cut into ¾ inch cubes (optional, see notes)

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon granulated garlic

½ teaspoon chili powder or smoked paprika

1 large poblano pepper

4 large eggs, whisked

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon sour cream , or milk, half and half, or skip it.

1 teaspoon olive oil

4 x 12-inch large tortillas

1- 1/2 cups shredded cheese- pepper jack cheese, Mexican blend, cotija

1 large avocado, sliced

½ cup cilantro, chopped

optional: scallions, microgreens, cherry tomatoes, hot sauce

步骤

Preheat oven to 425 F

Roast the Potatoes and Poblano

In a medium bowl, toss the potatoes with olive oil, salt, pepper, garlic powder and chili powder. Place in a single layer on a sheet pan. Place the poblano chili pepper on the same pan. Roast for 25 minutes, turning the potatoes and pepper halfway through. The potatoes should get crispy on the outside and be tender in the middle, and the poblano should feel tender; if not, let it go a bit longer.

Once done, remove any skin from the poblano that wants to come off (no need to get every spec)- easiest to do this under cool running water. Remove the stem and seeds, rinse, pat dry and slice into strips.

Scramble the eggs

in a small bowl, whisk the eggs, sour cream, salt, and pepper and whisk. Heat an oiled, large, non-stick skillet over medium-low heat. Add the eggs and let them sit for a minute. Using a rubber spatula, scrape along the bottom of the pan, creating fluffy folds. Continue this motion for a few minutes until the eggs are very softly scrambled. Spread them out and sprinkle with the cheese, cover, and lower heat to the lowest heat until the cheese is melty.

Warm the tortillas just until pliable

Either lightly toast them directly over your gas stovetop burner using tongs (wrap in a towel), microwave them in a kitchen towel for 20 seconds, or warm them in the oven just until pliable.

Assemble

Fill the tortillas, dividing the ingredients by four—starting with the sliced avocado (mash a little and sprinkle with salt), roasted potatoes, eggs with melted cheese, poblanos, cilantro and optional microgreens and hot sauce. Layer these in a rectangle in the center of the tortilla. Fold the bottom of the tortilla up towards the top, tuck in the side edges, and roll it over, so it’s seam side down. Tip! Sprinkle some of the grated cheese on that last edge- it will melt and hold the burrito together.

Toast the burritos

Wipe out the nonstick skillet and spray it with olive oil. Heat it over medium heat. Place the burritos seam side down, and toast them covered (so the cheese stays melty) until one side is golden. Turn them over, uncover, and toast the other side.

Cut in half

If your burritos are holding together, simply cut them in half with a bread knife. If they are coming apart, wrap them tightly in parchment paper, then cut them in half through the parchment paper. This will make them easier to handle while eating.

Serve!

Serve with hot sauce, sour cream or Mexican sour cream.