Description
Filled with scrambled eggs, cheese, seasoned beef, and pico de gallo, this Cheesy Beef Breakfast Burrito is big on flavor and strictly for the big appetites!
Ingredients
Units
Scale
- 3 Large Flour Tortillas
- 1 lb. Lean Ground Beef
- 3 Large Brown Organic Eggs
- 1/3 cup Creme Fraiche
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Fresh Pico De Gallo
- 1/4 tsp. Garlic Powder
- 1 tsp. Goya Adobo
- 1/4 tsp. Red Cayenne Pepper
- 1/2 tsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 1/2 tsp. Paprika
- 1/4 tsp. Himalayan Pink Rock Salt (Fine Grain)
- 1/4 tsp. Black Pepper
- 1 1/2 cup Shredded Mozzarella Cheese
For the Avocado Cream Sauce:
- 1 Avocado
- 1/3 cup Sour Cream
- 1 tbsp. Cilantro Flakes
- 1/2 tsp. Ground White Pepper
- 1/4 tsp. Sea Salt
- 1 tsp. Lemon Juice
Instructions
- In a bowl, blend eggs, creme fraiche, parmesan cheese and garlic powder.
- Pre-heat cooking pan to medium heat. Add ground beef, Goya Adobo, Red Cayenne Pepper, Chili Powder, Ground Cumin, Himalayan Pink Rock Salt and Black Pepper. Cook until browned and drain any excess liquids.
- In a separate cooking pan, pre-heat to medium heat, add 1 tbsp of butter, and cook scrambled egg mixture. Set to the side.
- Place a large tortilla shell on a flat surface and layer the middle with 1/4 cup mozzarella cheese, cooked eggs, beef, pico de gallo and top off with 1/4 cup mozzarella cheese. Fold the tortilla shell in from the sides then roll until tucked. Cook the burrito in heated pan on both wide sides until brown.
- For the Avocado Cream Sauce, cut your avocado down the middle, open, remove the seed, scoop out the insides and add to bowl. Add sea salt, pepper, sour cream, lemon juice and cilantro and mix until smooth and blended well. Once everything is complete serve.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 516
- Sugar: 1.7g
- Sodium: 927mg
- Fat: 22.5g
- Carbohydrates: 21.6g
- Fiber: 3.5g
- Protein: 44.5g
- Cholesterol: 237mg