Ground Beef and Scrambled Egg Burrito

Sometimes I wake up and crave something very fulfilling, and of course, that tastes peachy. And this breakfast recipe is simply for those mornings. It goes without saying that this big Cheesy Beef Breakfast Burrito is strictly for those big appetites!

How to Make a Beef Breakfast Burrito:

• In a medium-sized bowl, blend the eggs, creme fraiche, parmesan cheese, and garlic powder.
• In a cooking pan, add your basis beef then flavour with Goya Adobo, Red Cayenne Pepper, Chili Powder, Ground Cumin, Himalayan Pinkish Stone Salt and Blackness Pepper. Cook at medium oestrus until browned and drain whatever excess liquids.
• In a separate cooking pan, add i tbsp of butter, and cook the scrambled egg mixture.
• Place a large tortilla shell on a flat surface and layer the middle with 1/4 cup mozzarella cheese, scrambled eggs, beef, pico de gallo, and top off with 1/4 cup mozzarella cheese.
• Fold the tortilla beat in from the sides then curlicue until tucked. Melt the burrito in a heated pan on both until brown.
• The avocado sauce is the hush-hush ingredient that brings this breakfast item home.

This is a recipe that is definitely worth the time and effort. The blended flavors of the beefiness and flossy scrambled eggs on top of the extra cheese will have y'all on a mission to stop this giant burrito.

This Cheesy Beef Breakfast Burrito is non necessarily a man versus nutrient challenge, but yous may have to clear your calendar after taking this breakfast caput-on. 🙂

Hither are a few more than breakfast sandwiches y'all might relish:

• French Toast Breakfast Sandwich
• Breakfast Cheeseburger Croissant Sandwich
• Sugariness & Sticky Chicken Waffle Sliders

Print

• 3 Big Flour Tortillas
• one lb. Lean Ground Beef
• 3 Large Dark-brown Organic Eggs
• 1/three loving cup Creme Fraiche
• one/4 cup Grated Parmesan Cheese
• i/4 loving cup Fresh Pico De Gallo
• i/iv tsp. Garlic Pulverisation
• i tsp. Goya Adobo
• 1/4 tsp. Scarlet Cayenne Pepper
• ane/2 tsp. Chili Powder
• 1/iv tsp. Basis Cumin
• 1/2 tsp. Paprika
• one/4 tsp. Himalayan Pinkish Rock Salt (Fine Grain)
• 1/iv tsp. Black Pepper
• 1 1/2 cup Shredded Mozzarella Cheese

For the Avocado Cream Sauce:

• 1 Avocado
• 1/3 loving cup Sour Cream
• one tbsp. Cilantro Flakes
• 1/two tsp. Ground White Pepper
• ane/4 tsp. Ocean Salt
• i tsp. Lemon Juice

1. In a basin, alloy eggs, creme fraiche, parmesan cheese and garlic pulverization.
2. Pre-rut cooking pan to medium heat. Add together footing beefiness, Goya Adobo, Red Cayenne Pepper, Chili Pulverization, Ground Cumin, Himalayan Pink Rock Salt and Black Pepper. Cook until browned and drain any excess liquids.
3. In a divide cooking pan, pre-heat to medium heat, add one tbsp of butter, and cook scrambled egg mixture. Ready to the side.
4. Place a large tortilla shell on a flat surface and layer the center with 1/4 loving cup mozzarella cheese, cooked eggs, beef, pico de gallo and elevation off with 1/4 cup mozzarella cheese. Fold the tortilla shell in from the sides and then roll until tucked. Cook the burrito in heated pan on both broad sides until chocolate-brown.
5. For the Avocado Cream Sauce, cut your avocado down the middle, open up, remove the seed, scoop out the insides and add together to bowl. Add bounding main salt, pepper, sour foam, lemon juice and cilantro and mix until smooth and blended well. Once everything is consummate serve.

• Author: Eric Jones
• Prep Time: 5 minutes
• Melt Time: fifteen minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Calories: 516
• Sugar: one.7g
• Sodium: 927mg
• Fat: 22.5g
• Carbohydrates: 21.6g
• Fiber: 3.5g
• Poly peptide: 44.5g
• Cholesterol: 237mg

Keywords: Cheesy Beefiness Breakfast Burrito, Beef Breakfast Burrito, Breakfast Burrito

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Source: https://dudethatcookz.com/breakfast-cheesy-beef-burrito/

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