Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Scrambled Egg Burrito
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1159
- Total Fat
- 79 g
- Saturated Fat
- 31 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 482 mg
- Sodium
- 1305 mg
This is one of those great recipes that can include leftovers from your fridge. If you have leftover salad or roasted vegetables, chop them up and bring them into the fold, literally. I love a warm egg burrito in the morning. Especially when it’s a thinly veiled excuse to eat cheese, rice and beans along with it. Egg hack: For this recipe, I like my eggs extra rich and silky, so I sneak mayonnaise into the scramble. Don’t tell anyone. (Pass it on.) If you like, you can also use chopped hard-boiled eggs or even some deviled egg filling in place of the scramble. If your tortillas are a little dry around the edges, microwave them for a few seconds or drop them in cool water for only an instant to revive them and pat them dry with a kitchen towel. Serve these with salsa and cilantro on the side so people can choose what they want the morning vibes to be.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1159
- Total Fat
- 79 g
- Saturated Fat
- 31 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 482 mg
- Sodium
- 1305 mg
Ingredients
Scramble:
Burrito:
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Directions
- Mix: In a medium bowl, whisk together the egg and mayonnaise with 2 teaspoons salt and a scant 1 tablespoon water.
- Scramble: Heat a medium skillet over medium heat and melt and swirl 1 tablespoon of the butter. Stir in the eggs with a heatproof rubber spatula. Let the eggs cook 15 to 30 seconds, then stir, scraping the sides and bottom of the pan to keep the eggs moving. Season with pepper. Quickly transfer to a medium bowl to stop from further cooking.
- Prepare the tortillas: Heat a large sauté pan over medium heat and lightly warm each tortilla. Place each tortilla on a flat surface.
- Assemble the burritos: Spoon half of the rice on the lower half of each tortilla, leaving about 2 inches clear on the bottom. Season the rice with salt and a dash of hot sauce, if using. Top each portion of rice with half of the refried beans and eggs. Drape the avocado slices over the eggs. Sprinkle with the cheese. Fold the bottom edge (closest to you) of each tortilla tightly over all of the filling and tuck in the sides, then tightly roll it up like an egg roll.
- Heat and serve: Heat the same large sauté pan and add the remaining 2 tablespoons butter. When it starts to froth, add the burritos, a distance from one another, and cook over medium heat on all sides, rotating the burritos as they brown, 8 to 10 minutes. Transfer to a flat surface and slice in half.
