Description
This Tex-Mex burrito recipe features scrambled eggs cooked with red chili and spring onions, combined with cheddar cheese and wrapped in large flour tortillas. Served with a fresh homemade tomato salsa, and optional sides of soured cream and guacamole, it’s a flavorful and satisfying meal perfect for breakfast or a quick lunch.
Ingredients
Scale
Tomato Salsa
- 2 tomatoes, halved, seeds scooped out, then chopped
- 3 spring onions, chopped (half for salsa, half for eggs)
- 1 red chilli, sliced (deseeded if preferred milder, half for salsa, half for eggs)
- Salt and pepper, to taste
Scrambled Eggs
- 4 eggs
- 100ml milk
- 1 tsp olive oil
- 100g cheddar cheese, grated
- Salt and pepper, to taste
Burrito Wrap
- 2 large wraps
- Optional: soured cream and guacamole, to serve
Instructions
- Prepare the Tomato Salsa: In a small bowl, combine the chopped tomatoes, half of the chopped spring onions, and half of the sliced red chilli. Season with salt and pepper to taste and set the salsa aside to let the flavors meld.
- Beat the Eggs: Crack the eggs into a bowl and add the milk. Season with a pinch of salt and pepper, then beat well using a fork until fully blended and slightly frothy.
- Sauté Onion and Chilli: Heat the olive oil in a large non-stick frying pan over medium heat. Add the remaining spring onions and red chilli, frying for about 1 minute until fragrant and slightly softened.
- Cook the Scrambled Eggs: Pour the beaten egg mixture into the pan with the sautéed onions and chilli. Using a spatula, gently scramble the eggs by dragging the set edges toward the center as the eggs cook. Continue this until the eggs are cooked to your preference but still moist and soft.
- Add the Cheese: Remove the pan from the heat and immediately sprinkle the grated cheddar over the warm eggs. Stir gently to combine and allow the cheese to melt into the eggs.
- Assemble the Burritos: Divide the cheesy scrambled eggs evenly between the two large wraps. Fold the top and bottom edges of each wrap over the filling, then roll up tightly to enclose the ingredients. Slice each burrito in half diagonally.
- Serve: Plate the burrito halves and serve alongside the prepared tomato salsa. Optionally, add soured cream and guacamole on the side for dipping or spreading.
Notes
- To make the burrito milder, deseed the red chilli completely before slicing.
- Use large flour tortillas for easy wrapping and to hold the filling securely.
- For a richer taste, use full-fat cheddar and whole milk.
- The tomato salsa can be prepared ahead and kept chilled for up to 24 hours.
- Experiment with adding black beans or corn to the filling for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch
- Method: Frying
- Cuisine: Tex-Mex
Keywords: Tex-Mex burrito, scrambled eggs, cheddar cheese, tomato salsa, spicy breakfast, quick lunch
