I know many of you will consider these a breakfast wrap…but I am old school and still call the wrap a tortilla and these burritos. In our house you are more likely to find a selection of tortillas in the refrigerator and freezer than bread anywhere. This morning I had no idea what we would be eating for breakfast. I didn’t have enough time to bake something, but I did have some leftover broccoli and rice….so why not make breakfast burritos with that.
- Leftover Broccoli and Rice
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 4 Tb unsalted butter, divided use
- 1 Tb fresh Cilantro, chopped
- 4 eggs
- cracked black pepper
- 3 Spinach & Herbs Tortillas (or wraps)
- Mexican Blended Shredded Cheese
- 2 Roma tomatoes, diced, optional
- Crema Mexicana, optional (can substitute sour cream)
In a medium skillet over medium heat melt 2 tablespoons of the butter then add the diced onions and saute until they are soft. Add the leftover Broccoli and Rice along with the garlic, stir and fry over the medium heat until thoroughly heated.
Whisk the eggs and cilantro together. Heat a small skillet over medium heat, melt the remaining 2 tablespoons of butter then the egg mixture. Scramble the eggs until they are at a consistency you enjoy seasoning with the cracked black pepper and salt.
Heat a large skillet over medium heat. Once hot place the tortilla or wrap in the dry skillet and warm one side then the other. Remove from skillet and place on a plate. Sprinkle some shredded cheese over the open tortilla, then add 1/3 of the scrambled eggs topped with a good helping of the Broccoli and Rice. Sprinkle with a bit more of the cheese then wrap the tortillas up as a burrito.
Top with the Crema Mexicana and diced tomatoes then serve.