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 healthier, so I used smoked salmon, some veggies, and eggs to make healthy 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.
What's in these breakfast Burritos?
Tortilla wraps
Mushrooms, sliced
Eggs
Smoked salmon, cut into small pieces
Salt
Ground black pepper
Green bell pepper, diced
Tomato, diced
Mozzarella cheese, shredded
Sour cream
Olive oil
How to make these breakfast burritos?
Cooking 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.
Preparing the eggs: In a bowl, whisk the eggs, two tablespoons of sour cream, salt, and pepper then stir in the salmon.
Cooking the eggs: In the same skillet cook the eggs for 2 minutes (don't overcook). Then transfer the eggs into a bowl.
Assembling 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.
How to fold a burrito?
It is not hard to fold a burrito. Follow the instructions below.
1-Lay the tortilla on a smooth surface.
2- Add the filling in the centre of the tortilla
3- 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.
Cooking: 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).
Top Tips
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.
Don't overstuff the tortillas or it will make it harder 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.
More Delicious recipes for breakfast
Crustless quiche recipe with salmon and eggs
Homemade cornbread from scratch
Healthy lemon and blueberry baked oatmeal
Breakfast Burritos
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
- 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.
- In a bowl, whisk the eggs, two tablespoons of sour cream, salt, and pepper then stir in the salmon.
- In the same skillet cook the eggs for 2 minutes (don't overcook). Then transfer the eggs into a bowl.
- 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.
- To fold a burrito:1-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.
- 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).
Nutrition
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