BREAKFAST BURRITOS

• 6 medium flour tortillas, (8-inch diameter)
• 1/2 lb button mushrooms, (8 medium), thinly sliced - optional
• 1 Tbsp unsalted butter
• 6 large eggs
• 1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
• 1/4 tsp sea salt , (or to taste)
• 1/8 tsp black pepper, (or to taste)
• 2 oz deli ham, cut into strips or squares, optional
• 4 oz mozzarella cheese, (1 cup shredded)
• 1 tomato, diced - optional***
• 3 Tbsp olive oil , to saute (add more as needed)

1. In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.

2. Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms.

3. In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked through (3 min) don't overcook. Remove from pan and set aside.

Assembling Breakfast Burritos:

1. Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.

2. Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat with remaining burritos.

To Heat Burritos:

1. Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.

sauté: Place a large skillet over medium heat and add 2 Tbsp oil. Add thawed burritos, folded-side-down and sauté until golden brown on all sides (2 min per side), turning with tongs.

Recipe Notes

*Skip the tomatoes if planning to freeze breakfast burritos.