Breakfast Burrito Recipe
Scrambled eggs with aged cheddar, hash browns, beans, onions, roasted corn, spinach mix, chili aioli, charred salsa
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Ingredients
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Eggs and Cheese
Hash Browns and Beans
Vegetables
Sauces
Wraps
Method
Prepare Ingredients
- 1
Chop Vegetables
Finely chop the onion and set aside. Drain and rinse the canned black beans. Measure out the roasted corn and spinach mix.
Cook Hash Browns
- 2
Cook Hash Browns
In a large skillet over medium heat, cook the frozen hash browns until golden brown and crispy, about 5-7 minutes, stirring occasionally. Remove from the skillet and set aside.
Scramble Eggs
- 3
Scramble the Eggs
In a bowl, whisk together the eggs, salt, and black pepper until well combined. In the same skillet used for the hash browns, add a bit of oil if necessary and pour in the egg mixture. Cook over medium heat, stirring gently until the eggs are fully cooked and fluffy. Add in the aged cheddar cheese and stir until melted.
Combine Ingredients
- 4
Assemble the Burrito
In each large flour tortilla, layer a portion of the scrambled eggs, hash browns, black beans, chopped onion, roasted corn, and spinach mix. Drizzle with chili aioli and top with charred salsa.
Wrap and Serve
- 5
Wrap the Burrito
Fold in the sides of the tortilla and then roll tightly from the bottom to the top. Repeat for each burrito. Serve warm.