Ingredients:
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup cooked and crumbled breakfast sausage or bacon
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 cup diced tomatoes
- 1/2 cup salsa (optional)
- 1 avocado, sliced (optional)
- Fresh cilantro for garnish (optional)
- Hot sauce (optional)
- Prepare the Filling:
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a small amount of oil.
- Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are scrambled and fully cooked. Remove from heat and set aside.
- Cook the Vegetables:
- In the same skillet, add a little more oil if needed and sauté the diced bell peppers and onions until they are softened and slightly caramelized, about 5-7 minutes.
- Assemble the Burritos:
- Lay each tortilla flat on a clean surface.
- Evenly distribute the scrambled eggs, cooked sausage or bacon, sautéed vegetables, diced tomatoes, and shredded cheese among the tortillas.
- If using, add a spoonful of salsa, slices of avocado, and sprinkle with fresh cilantro.
- Roll the Burritos:
- Fold in the sides of each tortilla over the filling, then roll from the bottom up, tucking in the sides as you go to form a tight burrito.
- Optional: Toast the Burritos:
- For a crispy exterior, heat a clean, dry skillet over medium heat. Place the rolled burritos seam-side down in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Serve:
- Cut the burritos in half if desired and serve with additional salsa and hot sauce on the side.
Enjoy your delicious breakfast burritos!
