Burrito Bowl Breakfast (Print Version)
# Ingredients:
→ Main Essentials
01 -
Salt and pepper for seasoning
02 -
1 tablespoon of butter
03 -
2 or 3 eggs, large
→ Add-Ons
04 -
Slices of ½ avocado, optional
05 -
3 tablespoons of fresh salsa
06 -
¼ cup of cheddar, shredded
→ Extra Topping Choices
07 -
Crispy tortilla chips or strips
08 -
Cotija or queso fresco
09 -
A drizzle of hot sauce
10 -
Fresh cilantro, chopped up
11 -
A dollop of sour cream
# Instructions:
01 -
Get a heavy-bottomed or cast-iron pan heated up on low to medium heat.
02 -
Crack eggs into a bowl and beat them until the yolks combine with the whites. Add a sprinkle of salt and pepper, then keep mixing till you see a fluffy texture.
03 -
Toss butter into the hot pan, then move it around so the surface gets a nice even coat.
04 -
Tip the whisked eggs into the pan. Let it spread evenly, cooking for about 20 seconds, then use a silicone spatula to scrape around the edges.
05 -
Push the spatula through the eggs to make fluffy curds. Stir gently, letting them set but keeping them moist. This will take around 1 or 2 minutes.
06 -
Scoop the cooked eggs into a bowl. Sprinkle shredded cheddar, spoon on fresh salsa, and layer optional avocado chunks. Top it off with extras if you'd like.
07 -
Eat it right away while the eggs are still warm and the cheese melts a little.
# Notes:
01 -
If you can't have dairy, swap out butter for coconut oil or avocado oil. Skip the cheese or use a dairy-free version.
02 -
To make it heartier, toss in some cooked sausage, bacon bits, or diced ham.
03 -
Want extra veggies? Cook up some diced onions or bell peppers before adding the eggs.