Learn to make the best toasted breakfast burritos ever; This 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.
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.