For all of my savory breakfast lovers, this recipe is perfect for you. It’s got a lovely balance of eggs, veggies, and cheese, wrapped up in a crispy flour tortilla. This is also a recipe you can modify to your liking, adding whichever veggies you fancy (or meat!), and whatever you happen to have on hand in your fridge. It also goes well with a variety of cheese, though our favorite for this one is cheddar.

Cheesy breakfast burritos
(Serves two)

Ingredients
– 2 large flour tortillas
– 2 tbsp of canola oil
– 1/2 cup onions, chopped
– 1 red bell pepper, chopped
– 1/2 jalapeño, finely chopped
– 1 chipotle pepper in adobo sauce, finely chopped
– 1/2 cup tomato, chopped
– 1 tbsp cilantro, finely chopped (optional)
– 4 large eggs
– Salt and pepper for seasoning
– 1 cup shredded cheddar cheese
– Sour cream (optional for serving)
– Sofrito sauce or salsa (optional for serving)

Directions

1. Heat your canola oil in a medium pan over medium heat, and cook your onions until soft. Add your chopped bell pepper, jalapeño, and chipotle pepper, and continue cooking, stirring mixture together.

2. Add your tomato and cilantro, and mix to combine. Turn your heat up slightly, and crack your eggs into the pan, scrambling together until nice and fluffy. Season with salt and pepper. Remove from heat.

3. In a separate large flat pan (we use a pancake griddle), heat a little canola oil or butter over medium heat.

4. On your counter, lay out both tortillas, sprinkling half of your cheese over each tortilla. Place egg mixture on top, and fold into a burrito shape (two sides in, and roll). Place each burrito on the hot pan, and cook well on both sides, until nice and crispy, and slightly browned.

5. Serve burritos warm, with a dollop of sour cream and sofrito sauce (or salsa). Enjoy!