Los Cabos Breakfast Burrito Recipes
A taste of Baja mornings! This hearty burrito is stuffed with fluffy scrambled eggs, savory carne asada, creamy avocado, and melted cheese, wrapped in a warm tortilla for the ultimate sunny, satisfying breakfast.
Ingredients
- Flour Tortillas: 4 large 10-inch tortillas. Available at any grocery store; for authenticity, try a local Mexican market. (Substitute: whole wheat tortillas).
- Eggs: 6 large eggs. Organic eggs are recommended for enhanced flavor. Vegan substitute: silken tofu.
- Cheese: 1 cup of shredded cheddar cheese available in any supermarket dairy aisle. (Substitute: dairy-free cheese for a plant-based option).
- Bell Peppers: 1 cup diced. Use a mix of red, green, or yellow peppers for color and flavor. Found in the produce section.
- Onion: 1/2 cup diced. Available in the produce section of any grocery store.
- Seasoning: Salt and pepper to taste. Fresh cilantro is a recommended addition for extra flavor.
- Salsa: 1/2 cup to add moisture and spice. Store-bought is fine or make your own for a specific flavor.
Instructions
Prepare the Egg Base:
- Whisk the eggs in a bowl.
- Heat oil in a non-stick skillet over medium heat.
- Pour in the eggs, then add the diced peppers and onions.
- Cook, stirring gently, until the eggs are scrambled and the vegetables are tender.
Add Meat & Cheese:
- Add pre-cooked, chopped meat to the skillet.
- Sprinkle shredded cheese over the mixture and stir until it begins to melt.
Assemble the Burrito:
- Place a generous scoop of the filling in the center of a tortilla.
- Fold the bottom edge up over the filling, then fold in the sides.
- Roll it tightly from the bottom to the top, tucking in the edges to secure it.
- Optional: Toast the assembled burrito on a skillet for a few minutes for a crispy exterior.
Serve:
- Serve the burrito warm.
- Top with fresh salsa and sliced avocado.