Breakfast Scram Burritos
Fully loaded, stuffed to the brim, and absolutely delish. My breakfast scram burritos are jam packed with fluffy egg scram, veg, roasted potatoes, black beans, cheese, and salsas. Easy to make and undeniably delish with those gorgeous grill marks.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 2
Ingredients
- 2 whole2 whole2 whole Flour Tortilla, 12" large tortillas
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 4 whole4 whole4 whole Eggs, Large, Organic & Free-Range. Local is best!
- 1 whole1 whole1 whole Heavy Whipping Cream, See Recipe
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 1 whole1 whole1 whole Red Bell Pepper, finely diced
- 1 whole1 whole1 whole Potatoes, Russet, Large. Scrubbed & cut in to 1" cubes (approx)
- 540 ml540 ml540 ml Black Beans, 1/2 the can, drained & rinsed
- 1.5 cups1.5 cups1.5 cups Aged Cheddar Cheese, shredded & divided
- 2 whole2 whole2 whole Green Onion (Scallion), sliced
- 1 whole1 whole1 whole Tex Mex Seasoning, See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Salsa, Any salsa you fancy
- 1 whole1 whole1 whole Hot Sauce
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 F
- Toss the potatoes in EVOO, salt, pepper, Tex-Mex seasoning, and pepper flakes, and transfer them to a parchment lined baking sheet. Bake 25 ish minutes, flipping 1 - 2 times until tender inside, and nice and golden.
- With 10 minutes remaining on the potatoes, begin heating some EVOO in a non-stick skillet set to just below medium. Once heated, add the onion and bell pepper. Season with salt, pepper, and pepper flakes, stir, and cook 5 minutes or until veggies are almost cooked but have retained a little crunch / texture. Reduce the heat to medium low. Whisk together the eggs and a splash of cream per egg, and pour them in to the skillet. Fold the outside edges of the eggs in to the center, working around the skillet until the eggs are fluffy and cooked to your liking. Season to taste and remove from the heat.
- A S S E M B L Y - Begin pre-heating a grill pan set to just below medium. Lay out the tortillas and start with the cheese in the center. Next, split the black beans between both wraps followed by the egg scramble. Scoop some of the roasted taters next followed by a few spoonfuls of salsa, some hot sauce, and some green onions. Roll one side over the filling, gently tucking the filling back before folding both sides over and rolling until sealed.
- Spray the grill with cooking spray and place the burritos on the grill. Grill until nice and golden brown grill lines have appeared, flip, and continue until crisp and grilled.
- Slice on a diagonal and serve. ENJOY!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1775 |
| Fat: | 75 g |
| Carbohydrates: | 183 g |
| Protein: | 96 g |
| Cholesterol: | 10 g |
| Sodium: | 2241 mg |
| Fiber: | 40 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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