Savory Breakfast Burritos with Eggs, Roasted Mushrooms, Peppers, and Cheddar

These breakfast burritos combine softly scrambled eggs with browned mushrooms and bell peppers, then finish with cheddar and salsa. The filling is cooked in two parts so the vegetables stay dry enough to roll cleanly, and the burritos are toasted at the end for a lightly crisp exterior.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 10 ml neutral oil
• 90 g yellow onion small dice
• 140 g bell pepper small dice
• 180 g cremini mushrooms sliced
• 1 g fine salt
• 8 count large eggs beaten
• 30 ml milk
• 3 g fine salt
• 1 g black pepper freshly ground
• 15 g unsalted butter
• 5 ml neutral oil
• 4 count flour tortillas 8-inch
• 120 g shredded cheddar cheese
• 120 g salsa
• 8 g fresh cilantro chopped

Instructions

1. Heat 10 ml of the neutral oil in the medium skillet over medium-high heat. Add the onion, bell pepper, mushrooms, and 1 g of the salt. Cook, stirring occasionally, until the vegetables have softened and the mushrooms have browned, 6 to 8 minutes. Transfer to a plate. The mushrooms are browned and the vegetables are tender with little excess moisture.
2. In a bowl, whisk the eggs with the milk, remaining 3 g salt, and black pepper. Melt the butter with the remaining 5 ml neutral oil in the large nonstick skillet over medium-low heat. Add the egg mixture and cook gently, pushing the eggs from the edges toward the center, until softly set but still glossy, 3 to 5 minutes. The eggs form soft curds and no liquid egg remains in the pan.
3. Warm the tortillas in a dry skillet or directly over a low flame for about 20 seconds per side, just until pliable. Keep them covered so they stay soft. The tortillas are warm and flexible without becoming crisp.
4. Assemble the burritos. Divide the eggs and vegetable mixture among the tortillas, then top with the cheddar cheese. Spoon 30 g of salsa into each burrito, and add cilantro if using. Fold in the sides and roll tightly. Each tortilla is filled evenly and rolled into a tight burrito.
5. Return the burritos seam-side down to the empty large skillet over medium heat. Toast in batches if needed, 1 to 2 minutes per side, until lightly browned and sealed. Serve hot with any remaining salsa if desired. The tortillas are lightly crisped, sealed shut, and hot through.