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Breakfast Burritos in 15 minutes

Simple, wholesome and delicious, these breakfast burritos are packed with eggs, cheese, tomato salsa, avocado, black beans etc. They are perfect to make ahead as meal prep and enjoy all through the week.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Back to school, Breakfast, Brunch, Finger food, Game night, sandwich, Snack, tea time
Cuisine Mexican
Servings 3 people

Equipment

  • Mixing bowls
  • Stove/blow torch
  • Sauté pan
  • Knife
  • Chopping board
  • Spoons

Ingredients
  

Pico de gallo

  • 10 cherry tomatoes quartered
  • 1 small onion finely chopped
  • 1 garlic clove finely chopped
  • 3 tbsp cilantro finely chopped
  • 1 tbsp lime juice
  • Salt & pepper

Corn & jalapeño salsa

  • 1/2 corn on cob or 1/4 cup corn kernels
  • 2 jalapeños
  • 1/2 tsp oregano
  • Salt & pepper

Eggs

  • 4 eggs
  • 1/2 cup mixed Mexican shredded cheese
  • 4 tbsp parmesan cheese
  • Salt & pepper

Instructions
 

  • To make the pico de Gallo, add all the ingredients in a bowl and stir together. Set aside.
  • To make the corn and jalapeño salsa, char the jalapeño over the fire/stove or using a blow torch, we want the outside to be blistered. Let it cool a little and remove the outer char, slit it open and remove the seeds, chop the skin into fine dices, transfer to a bowl, set aside.
  • For the corn if it is on the cob, char it over the stove directly or use a blow torch. If you are using canned corn or corn kernels, place them in a sauté pan on high heat and let them get blistered. Add the corn into the jalapeños. Season with oregano, salt, pepper and lime juice. Set aide.
  • Beat the eggs in a bowl add salt and pepper. In a sauté pan on medium heat add some parmesan cheese, mixed Mexican cheese and pour over half the egg mixture.
  • Allow to cook until the edges are firm, place a tortilla on top of the eggs and allow to cook for 1-2 minutes. Flip it over and all the tortilla to cook on the other side for a minute.
  • Take off the heat and egg side up add the corn salsa, pico de Gallo, black beans, more cheese and using a foil or baking paper sheet, roll it up tightly.
  • To serve it immediately, place it on a sauté pan and cook for 3-5 minuted on low to medium heat. Cut into half and serve.

Notes

  • You can make the corn salsa ahead and same with the pico de Gallo.
  • Wrap these burritos and store them in the fridge or freezer, when ready to eat heat them over the pan.