HogWild Breakfast Burrito
-
Red, yellow and orange bell peppers sauteing with sliced green onions and HogWild Spices Mexican Blend
4 large eggs
- 2 teaspoons HogWild Spices Mexican Spice Blend
- Shredded mild cheddar cheese
- Shredded Monterey jack cheese
- 1 teaspoon Mexican Spice Blend
- 2 large flour tortillas – warmed
- Optional
- Chopped green onions
- Sliced bell peppers (any kind)
- HogWild Mexican Style Sour Cream
- Salsa
In a small skillet over medium heat, add a tablespoon olive oil. Once oil is heated, add any
vegetables you choose to include in your burrito. Add 1 to 2 teaspoons HogWild Spices Mexican Blend and saute until vegetables are crisp-tender. Remove from skillet to a plate with a paper towel to drain off excess oil.
Break eggs into a medium sized bowl. Add ¼ cup water or milk (as desired). Using a fork or a wire whisk, whip egg mixture until smooth and frothy. Add 2 teaspoons HogWild Spices Mexican Spice Blend. Whip egg mixture again until spice blend is mixed in thoroughly.
Scramble eggs in a non-stick skillet over medium heat until set to desired consistency. Divide eggs into two portions. Place eggs onto two tortillas. Add vegetables, ¼ cup (or more, as desired) of each of the cheeses, and sprinkle with ½ teaspoon more of the HogWild Spices Mexican Spice Blend. Add onions, salsa, HogWild Mexican Style Sour Cream as desired. Fold tortilla and eat!
Eggs scrambled with the Mexican Spice Blend
And... the finished product! Absolutely delicious!!
- Breakfast Burrito before folding: Eggs, peppers, cheese and HogWild Mexican Sour Cream
