Filling and tasty ham and cheese breakfast burritos can be taken on the road on those busy mornings.
Fluffy, seasoned eggs mixed with shredded cheddar and diced ham then wrapped up in a flour tortilla. The perfect grab and go breakfast for a busy, hungry family.
The ham can be substituted with chopped bacon, sausage, or diced pancetta. For ovo-lacto vegetarians, try substituting with your favourite brand of vegan sausage or omitted.
When I have time to sit and enjoy breakfast, I service this with a light arugula salad and a generous helping of Pico De Gallo. Those who like a spicy touch, add some chopped jalapeños to the eggs, or serve with a dash of hot sauce.
(Makes 4 servings)
6 extra-large eggs
1/2 cup whole milk
1/2 cup lowfat, extra sharp cheddar cheese, shredded
1/3 cup cooked ham, diced
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
4 teaspoons unsalted butter, divided
4, 10" flour tortillas (for gluten-free use corn tortilla)
In a medium mixing bowl, whisk together the eggs, whole milk, cheddar cheese, ham, sea salt, and ground black pepper.
In a 9" sauté pan or skillet over medium heat, add one teaspoon of butter. Once the butter melts and begins to foam, spread around the pan then pour in a well mixed 1/4 of the egg mixture ensuring the cheese and ham are distributed evenly. Reduce the heat to medium-low, and using a spatula, pull across the pan in different directions until the egg begins to form soft curds. Once this happens, stop stirring and allow the eggs to cook into an even round. Once the bottom is solidified, flip and cook the other side until solidified. Transfer to a plate with a tortilla and fold into a burrito.
Repeat cooking steps until all four burritos are prepared. Serve (optional) with toppings of choice like Pico De Gallo.
Nutritional Information Per Serving:
total calories = 393.5 | total fat = 18.15g | saturated fat = 6.62g | cholesterol = 313.9mg | sodium = 827.22mg | net carbohydrates = 31.65g | dietary fibre = 2.86g | sugars = 1.11g | protein = 23.96g