Breakfast burritos are one of my favorite things. A warm tortilla wrapped around eggs, veggies and salsa is just a little slice of heaven. But the problem with breakfast burritos is that the eggs fall out.
Well, no more. Not with this cool and easy method I learned from my cousin, Scott. He cooked breakfast for Michael and I last December when we visited San Francisco.
This fabulous, eggcellent (cute, huh?!) egg burrito method has transformed the slice of heaven that is a breakfast burrito!
Eggs, Tortillas, and whatever you like in a burrito: vegetables, meat, cheese, salsa, etc.
Start by cracking one or two eggs into a bowl. I prefer two. Don’t add water or anything. Stir.
Turn on the stove to medium heat. Add a little cooking spray or butter to your frying pan. Pour the eggs into the pan after it is preheated. Try to use a pan about the size of your tortillas. Immediately lay a tortilla on top of the eggs. Let the eggs cook with tortilla on top for 2 – 3 minutes.
Next, use a spatula or a fork to get under the tortilla, grab it with your fingers and flip it over. The cooked egg will stay attached to the tortilla. Gently slide the tortilla onto a plate. Then add your favorite ingredients on top of the egg, and roll it up.
You can make several egg tortillas and stack them on a plate. They shouldn’t stick together, and will stay fairly warm for several minutes. Your eggs won’t fall out of the burrito. Enjoy!