Machaca and Eggs Mexican Breakfast Burrito
A fast and hearty breakfast burrito made with traditional Mexican vegetables, machaca, and scrambled eggs! Perfect for an on-the-go meal!
Ingredients
- 2 large eggs
- Salt to taste
- 2 tbsp vegetable oil I use canola
- 1/4 small white onion, finely diced ~heaping 1/4 cup
- 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 ~1.6 ounces or 45g
- 2 flour tortillas ~10 inches in diameter
Instructions
- Whip eggs and salt in a bowl with a fork and set aside2 large eggs, Salt to taste
- Heat oil over med-high heat in a non-stick skillet until shimmering, ~2-3 minutes2 tbsp vegetable oil
- Once the oil is hot, add machaca, onion, and diced chile to the oil. Fry until the onion is slightly golden, ~4 minutes, stirring occasionally.1/4 small white onion, finely diced, 1 small chile serrano, seeds and veins removed, and finely diced, 1/2 cup machaca
- Add in the tomatoes and garlic. Stir to incorporate and cook another ~2-3 minutes1 small roma tomato, seeded and diced, 1 clove garlic, finely diced
- Add eggs to the mixture and stir frequently, cooking until the eggs are done, another 2-3 minutes. Adjust the heat if necessary to keep the eggs from burning or drying out. Remove from heat.2 large eggs
- Heat the tortillas in a dry skillet or comal over medium heat until soft and pliable, ~1 minute per tortilla. Flip tortilla over halfway through to ensure that both sides are warm. You don't want the tortilla to get crispy! It should be just warm enough to be pliable and easy to roll.2 flour tortillas
- Once the tortilla is warm, place half of the machaca and egg mixture on the bottom half of the tortilla. Fold the bottom of the tortilla over the filling ingredients. Fold each side of the tortilla towards the center, and then roll the burrito from the bottom towards the open end of the tortilla to make your burrito.
- Serve warm with a side of salsa.