I briefly mentioned in my breakfast sandwiches post a few weeks ago that you can use any extra egg to make breakfast burritos once your sandwiches are done, but in this post I’m going to show exactly how we make them.
For these burritos, I used Canadian bacon, egg beaters, red and yellow peppers, flour tortillas, and shredded sharp cheese. While making them, I also made breakfast sandwiches, using turkey sausage and American cheese.
To start, you can just cook plain egg beaters (without anything added) but my guys have been enjoying the addition of sautéed peppers recently as well. Peppers go well with oregano so I first simply splashed a little bit of olive oil in our skillet and sautéed some diced peppers with some oregano until soft but crisp.
Next, set the oven to 375° and spray a 13X9in glass baking dish with non-stick spray. Pour in egg beaters and scatter the peppers on top, sprinkle with a little bit more oregano.
Cook eggs until firm and corners begin pulling away from the side. Use a drinking glass turned upside down to cut circles out for your sandwiches (assuming you’re making those) and scoop out the leftovers into a bowl.
Make your breakfast sandwiches at this point.
Then lay out flour tortillas and place two slices of Canadian bacon on top. Scoop eggs onto bacon, and sprinkle with cheese. Fold the tortilla and butter both sides and cook in a non-stick skillet until crispy.
Let cool completely and then wrap in foil. Put in freezer and pull out when you need a quick breakfast! When you’re ready to eat a burrito, unwrap from foil and place in a paper towel or cloth. Microwave on low-medium heat setting until hot throughout, turning once midway through.
Consider reusing the foil by folding it into itself and putting in a freezer bag to pull out the next time you make these burritos.