I’m always on the hunt for easy breakfast options beyond cereal (although we’re big fans of cereal over here). Most weekends I make a batch of pancakes or waffles, with enough for leftovers to reheat during the week.
This weekend I came up with something a little different than our standard fare (but, quite honestly, far easier): homemade breakfast burritos!
All I did was scramble two eggs with diced mushrooms, green onions and a sprinkle of salt and pepper, and then put a healthy spoonful atop a warmed, small flour tortilla that had a slice of cheese on it. One quick roll and breakfast was ready in less than 10 minutes.
How’s that for a quick, easy breakfast?
Next time I’ll make extra breakfast burritos, then wrap them up individually (in plastic wrap or parchment paper…not sure) and stick them in the freezer to reheat in the microwave during the week. Doesn’t that sound even easier?
- 2 large eggs
- 1 tablespoon salted butter
- 1 tablespoon whole milk
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 mushroom, diced
- 1 green onion, diced
- 2 6" flour tortillas
- 2 slices white American cheese
I used American cheese because MELTY, but you could easily substitute your favorite, like cheddar, Provolone or muenster (mmmm....). The list is endless!