Breakfast Burrito Recipe | PBS Food


Prep time: 10 Minutes

Total time: 15 Minutes

Yield: Serves 4


  • 4 flour tortillas (8-inch)
  • 3 large eggs
  • 4 large egg whites
  • 3/4 teaspoon coarse salt
  • 1 teaspoon olive oil
  • 1 cup shredded pepper Jack cheese
  • 1 cup Garlic-Pepper Sauce thawed and drained, if necessary (recipe follows)


  1. Preheat oven to 350° . Wrap tortillas in foil; heat in oven 10 minutes.
  2. Meanwhile, in a large bowl, whisk eggs and egg whites, 2 tablespoons water, and salt. In a large nonstick skillet, heat oil over medium-low. Add mixture; cook, stirring with a heatproof spatula, until eggs start to form curds. Stir in cheese; cook until melted.
  3. In a small skillet, heat garlic-pepper sauce over medium. Divide eggs among tortillas; spoon sauce over eggs. Roll up tortillas.
  4. GARLIC PEPPER SAUCE (makes 5 cups) 3 tablespoons olive oil 2 large onions, coarsely chopped (4 cups) 2 green bell pepper, ribs and seeds removed, coarsely chopped (2 1/4 cups) 2 red bell pepper, ribs and seeds removed, coarsely chopped (2 1/4 cups) 1 teaspoon dried oregano 1 teaspoon ground cumin 1 large tomato, cored and coarsely chopped (2 cups) 3 cups mixed cilantro leaves and tender stems Coarse salt and ground pepper
  5. In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.
  6. Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.
  7. Transfer to a food processor. Add cilantro, and puré e until slightly chunky. Season with salt and pepper.
  8. If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.
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