Source of Recipe
From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand
"Breakfast burritos have become a staple in my life. Early in the day in restaurant kitchens, line cooks and sous-chefs often make breakfast burritos for the staff. Not only are they delicious, they are an ideal make-ahead food—you can prepare these toasty bundles an hour or two ahead. And they're portable too—so you can make them for a breakfast or brunch on the go, such as a morning picnic or tailgate."
List of Ingredients
◦ 8 large eggs
◦ Salt and freshly ground black pepper
◦ 1 teaspoon unsalted butter
◦ Eight 6-inch flour tortillas
◦ 8 slices ham
◦ 1 cup grated cheddar or Monterey Jack cheese
◦ 1 avocado, sliced
◦ ½ cup salsa
◦ ½ cup sour cream
In a medium bowl, beat the eggs and 4 teaspoons water together with a fork. Season with salt and pepper. Melt the butter in a skillet, add the eggs, and scramble them over medium heat, stirring with a wooden spoon until they are cooked through but not overcooked, 2 to 3 minutes.
Meanwhile, warm the tortillas, one at a time, on both sides over an open flame, on an electric burner, or on a hot griddle just until they start to pick up some color, 5 to 10 seconds per side (keep your eye on them); or warm them in the microwave. Pile the tortillas on a plate to keep them warm and flexible.
To assemble the burritos, place a tortilla on a work surface and layer it with a slice of ham, then 2 tablespoons grated cheese, then an avocado slice, then 1 tablespoon each of salsa and sour cream, and then some of the scrambled eggs. Roll up the burrito and wrap it in foil, twisting the ends of the foil to enclose the burrito. Repeat with the remaining tortillas.
Place the burritos in a toaster oven or in a regular oven at 350 degrees to warm them all the way through and melt the cheese, or simply keep them warm in a 250-degree oven until ready to eat. To serve, untwist the foil at one end and peel it back to expose the burrito.
(Makes 8 burritos)