Machaca and egg breakfast burritos are the perfect on-the-go breakfast for busy mornings. You are only 20 minutes away from a delicious and hearty Mexican breakfast!
Hungry yet? Let’s get cooking!
– 2 large eggs – Salt to taste – 2 tbsp vegetable oil – 1/4 cup finely diced white onion – 1 small chile serrano, seeds and veins removed, and finely diced – 1 small roma tomato, seeded and diced – 1 clove garlic, finely diced – 1/2 cup machaca – 2 flour tortillas~10 inches in diameter
01
Whisk eggs and salt in a bowl. Heat oil in a non-stick skillet over medium-high heat.
02
Fry ingredients until onion is slightly golden, ~4 minutes.
03
Add tomatoes and garlic and continue cooking until the tomatoes slightly soften, ~2-3 minutes.
04
Add eggs to pan and scramble until eggs are cooked through. Remove the pan from heat.
05
Put half of the mixture in one flour tortilla. Fold the bottom of the tortilla over the ingredients, fold the sides toward the center, and roll the burrito to keep all ingredients inside.