(Updated April 2008) Back in the (good old) days when I was young, lean, and well tanned and was spending my summers catering houseboat trips at Utah's Lake Powell, this version of egg burritos was one of the most popular breakfasts on the houseboat.
It was actually a Lake Powell client who named them "Egg Burritos To Die For," which is what I've been calling them ever since. I first posted this recipe in 2005 without any photos, but recently when the fabulous Lydia sent me some Josephs Flat, Oat Bran and Whole Wheat Tortillas, I got inspired to make egg burritos, take step-by-step photos, and add this to my Recipe Favorites.
Egg burritos are one of the few dishes where I really like the flavor of green bell peppers, but the day I made this batch I had yellow peppers which needed to be used. Use any color of peppers you like, but two different colors look especially nice. Egg burritos are great to make for a crowd, but the tortilla-egg-cheese mixture will also keep well in the fridge, so even if you're only cooking for a few people, I encourage you to make the whole batch and keep some for later. To eat later just microwave for a few minutes, add some sour cream and salsa, and you've got a great breakfast that's ready in just a few minutes.
Saute diced bell peppers in olive oil, about 3-4 minutes. Add diced green chiles and Spike Seasoning and cook a couple minutes more.
Reduce heat to very low and add beaten eggs. Stir constantly while eggs cook slowly. Don't rush this step, eggs should be cooked on the lowest possible heat.
Keep cooking eggs and stirring. Sometimes I use a rubber scraper to scrape egg from the sides of the pan.
Still not done, keep cooking eggs and stirring. This photo is after about 6 minutes, and the eggs need a couple minutes more at very low heat.
Eggs are done when they're mostly set looking but still look very wet, like this. The eggs will continue to cook for a minute or so when you turn off the heat, so be careful not to overcook.
Heat a tortilla in the microwave, then layer eggs, grated cheese, sour cream, and salsa. Fold burrito over and eat!
Egg Burritos To Die For
(Makes 10-12 burritos, recipe created by Kalyn many years ago and made over and over at Lake Powell.)
1 dozen eggs
1 red bell pepper, chopped in 1/2 inch pieces
1 green, yellow, or orange pepper, chopped in 1/2 inch pieces
1 can diced green chiles (4 oz. can, these are Anaheim chiles, which are relatively mild)
2 T olive oil (more or less, depending on your pan)
2 tsp. Spike seasoning (optional, but recommended)
12 whole wheat tortillas (see recommendations below)
1-2 cups grated cheddar or Monterey Jack cheese (I used low-fat four cheese Mexican blend)
light sour cream, for serving
Salsa, for serving (I use Pace brand Picante Sauce)
(If you're making burritos for a crowd, you can wrap tortillas tightly in foil and warm them in the oven while you cook the eggs.)
Use a good nonstick frying pan for this recipe. Heat small amount of olive oil in pan, then add diced peppers and saute until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and saute about 2 minutes more.
While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined. Add a little more olive oil to frying pan, add beaten eggs, and immediately lower heat and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking when you turn off heat.
To make burritos to eat immediately: Inside each warmed tortilla put a line of egg mixture, top with cheese, sour cream, and salsa, fold together and enjoy.
To make burritos to freeze: Inside each warmed tortilla put a line of egg mixture, top with cheese, wrap tortilla over. I like to cut them in half so they fit into my sandwich size freezer containers, but you could also wrap in foil or put in a zip loc bag. For best results with frozen burritos, thaw overnight in refrigerator, because if you microwave them for too long the tortilla can get tough.
South Beach Suggestions:
For the South Beach Diet, make these with whole wheat tortillas such as Josephs Flat, Oat Bran and Whole Wheat Tortillas or Carb Chopper Whole Wheat Tortillas. Burritos with whole wheat tortillas, low fat cheese, and light sour cream are a great South Beach friendly breakfast for phase two or three.
More Burritos and other Things to Make Using Tortillas:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients. You can substitute the whole wheat tortillas for white ones in any recipe.)
Chicken Fajitas in the Crockpot ~ Kalyn's Kitchen
Roasted Halibut Tacos with Mango Salsa (plus more about low carb tortillas) ~ The Perfect Pantry
Low-Carb Breakfast Tacos with Sausage, Peppers, and Egg ~ Kalyn's Kitchen
Cool Quesadilla Combos ~ Cooking with Amy
Want even more recipes? I find these recipes from other blogs using Food Blog Search.
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