Recipe: Breakfast Burritos

A breakfast burrito requires no utensils, travels well, and can be very delicious! If you do decide to make this recipe, add or take away fillings as you please... Change the type of cheese, add bacon or potatoes if you feel like it. 

Breakfast Burritos // Makes 2

If you use too small of tortillas the insides will burst out, so try to use large tortillas, pitas, or even hard taco shells. Alter the amount of filling according to what size tortilla you choose.

2 Cups Baby Tomatoes

3/4 Cup Diced Yellow Onion

Pinch of Sea Salt

a dash of Olive Oil

5 Eggs

1/8 Cup Whole Milk

1/2 tsp each of Sea Salt, Pepper, and Red Pepper flakes

1/3 Cup Chopped Cilantro/Basil

2 big handfuls of baby lettuce

1 Cup Shredded Pepperjack

1 Avocado

2 Large, Whole Grain Tortillas (see note above)

Heat oven to 350′

Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.
Crack the eggs into a large mixing bowl, add the milk, salt, red pepper flakes and pepper and whisk well. Whisk until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat. Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook.

Warm your tortillas. Lay them on a cutting board and sprinkle with the cheese. Make a layer of the baby lettuce, pile on half of the eggs, and the roasted tomatoes and onions. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. ...
Just pile it in if you use a hard taco shell or pita.