Learn to make the best Toasted Breakfast Burritos ever; This super easy recipe is made with smoked salmon, eggs, mozzarella cheese and mushrooms. All these delicious ingredients are wrapped in tortilla wraps and toasted to perfection.
Toasted Breakfast Burritos
I love burritos; they are stable in our house. This recipe is my go-to easy, freezable breakfast burritos since they are incredibly simple, and my family love them.
Burritos are a delicious traditional Mexican dish that can be made with all different types of meat, from chicken to beef. However, this burrito recipe is a bit different. I wanted to make it extra special, so I used smoked salmon, some veggies, and eggs to make delicious breakfast burritos.
In fact, these burritos are so tasty that you can serve them at any time of the day. They are also an excellent freezer standby, and they reheat really well.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
Tortilla wraps: I used regular white tortillas; you can use corn or gluten free tortillas.
For the burrito filling, I use sliced mushrooms, eggs, diced bell pepper, diced tomatoes, salt and pepper and shredded mozzarella cheese.
Smoked salmon: I used thinly sliced smoked salmon.
Sour cream: I like to spread a little bit of sour cream on the tortillas before adding the filling for a delicious taste.
Tip: If you are going to freeze the burritos, I suggest not to add the sour cream over the tortillas so it doesn’t become soggy.
Olive oil: To toast the burritos.
How to Make Toasted Breakfast Burritos?
One - Cooke the mushrooms: Heat half of the oil over medium heat in a non-stick skillet. Then add mushrooms, salt, and pepper. Sauté' for 3-4 minutes or until they become brown. Put the mushrooms on a bowl then set aside.
Two - Prepare the eggs: In a bowl, whisk the eggs, two tablespoons of sour cream, salt, and pepper then stir in the salmon.
Three - Cook the eggs: In the same skillet cook the eggs for 2 minutes (don't overcook). Then transfer the eggs into a bowl.
Four - Assemble the burritos: Lay a tortilla on a smooth surface then spread a teaspoon of sour cream in the center. Top it with some of the egg mixture, mushrooms, mozzarella, bell peppers, and chopped tomatoes.
Tip: Don't overstuff the tortillas, or it will be hard for you to roll them.
How To Fold A Burrito?
It is not hard to fold a burrito. Follow the instructions below.
- Lay the tortilla on a smooth surface.
- Add the filling in the centre of the tortilla
- Fold the sides of the tortilla over the filling.
- Roll the end of the tortilla that is closest to you up around the filling then roll to seal with the bottom side.
- Repeat with the remaining tortillas.
Five - Toast the burritos : In a clean skillet, add two tablespoons of oil on medium heat then cook the burritos for 2 minutes on each side (add more oil if needed).
Pro Tips!
- To freeze the burritos, roll them up in foil or parchment paper. Put them in a Ziplock bag and keep in the freezer until you need them.
- To reheat the burritos, defrost them and put in the oven or microwave for 1-2 minutes.
More Breakfast Recipes
- Crustless quiche recipe with salmon and eggs
- Homemade cornbread from scratch
- Healthy lemon and blueberry baked oatmeal
- How To Make Cinnamon Toast
- Toasted Cheese
- Shrimp Salad Sandwich
- Avocado Egg Sandwich
Thanks for dropping in! Make sure to follow Healthy Life Trainer on Pinterest to keep up-to-date with all new recipes.
Recipe Card
Best Toasted Breakfast Burritos Recipe (Easy)
Equipment
Ingredients
- 6 Tortilla wraps
- 150 g mushrooms , sliced
- 6 eggs , large
- 150 g smoked salmon , cut into small pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ green bell pepper , diced
- 1 tomato , diced
- 1 cup mozzarella cheese , shredded
- ¾ cup sour cream
- 2 tablespoon olive oil
Instructions
- Cooke the mushrooms: Heat half of the oil over medium heat in a non-stick skillet. Then add mushrooms, salt, and pepper. Sauté' for 3-4 minutes or until they become brown. Put the mushrooms on a bowl then set aside.150 g mushrooms, 2 tablespoon olive oil
- Prepare the eggs: In a bowl, whisk the eggs, two tablespoons of sour cream, salt, and pepper then stir in the salmon.6 eggs, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¾ cup sour cream, 150 g smoked salmon
- Cook the eggs: In the same skillet cook the eggs for 2 minutes (don't overcook). Then transfer the eggs into a bowl.
- Assemble the burritos: Lay a tortilla on a smooth surface then spread a teaspoon of sour cream in the center. Top it with some of the egg mixture, mushrooms, mozzarella, bell peppers, and chopped tomatoes.6 Tortilla wraps, 1 tomato, 1 cup mozzarella cheese, ½ green bell pepper
- To fold a burrito1- Lay the tortilla on a smooth surface.2- Add the filling in the centre of the tortilla3- Fold the sides of the tortilla over the filling.4- Roll the end of the tortilla that is closest to you up around the filling then roll to seal with the bottom side.5- Repeat with the remaining tortillas.
- Toast the burritos: In a clean skillet, add two tablespoons of oil on medium heat then cook the burritos for 2 minutes on each side (add more oil if needed).
Notes
- If you are going to freeze the burritos, I suggest not adding the sour cream over the tortillas, so it doesn’t become soggy.
- Don't overstuff the tortillas, or it will be hard for you to roll them.
- To freeze the burritos, roll them up in foil or parchment paper. Put them in a Ziplock bag and keep in the freezer until you need them.
- To reheat the burritos, defrost them and put in the oven or microwave for 1-2 minutes.
Comments
No Comments