Start your Cinco de Mayo celebration with a breakfast that will put the “¡Olé!” in your day.
California Avocado Breakfast Burritos serve up great taste and bold flavors with fluffy eggs, sautéed peppers, melty pepper jack cheese and fresh, in-season California Avocados…plus 23g of protein!
Ingredients:
- 4 (11-in. diameter) Flour Tortillas
- 1/2 cup Diced Red Bell Pepper
- 1/2 cup Diced Green Bell Pepper
- 1/3 cup Chopped Onion
- 3 Tbsp. Butter
- 8 Eggs
- 1/4 tsp. Salt
- 1/2 cup Shredded Low-Fat Pepper Jack Cheese
- 1 Ripe Fresh California Avocado (seeded, peeled and diced)
- As needed Sour Cream for garnish
- As needed Tomatillo or Tomato Salsa for garnish
Instructions:
- Wrap tortillas in foil; warm in a 400 degree F oven.
- While the tortillas heat, sauté bell pepper and onion in butter until soft, about 5 minutes.
- Meanwhile beat together eggs and salt.
- When vegetables are done, pour egg into pan; gently stir in avocado.
- Cook, over medium-low heat, stirring constantly, until soft curds form, about 3 minutes.
- Put 1/4 of the egg mixture down the center of one warmed tortilla; sprinkle with 2 tablespoons cheese.
- Fold in top and bottom of each tortilla.
- Roll up from side.
- Repeat with each tortilla.
- Garnish each burrito with a dollop of sour cream and a spoonful of salsa.
Find everything you need for this recipe and much more at your local Mollie Stone’s Markets. Click HERE to find a market near you!
Recipe and photo provided by California Avocados
