By Devi Poojari
Whether you are vegetarian or prefer a loaded burrito with eggs, meat and cheese, this breakfast burrito recipe is ideal to enjoy as brunch on a lazy Sunday and add whatever ingredients you enjoy throwing together.
2 tortillas 2 eggs ½ onion, chopped 7-8 mushrooms, sliced ½ avocado, sliced 1 chilli, chopped 3 cloves garlic, minced 2 strips cooked bacon (optional) ¼ cup grated cheddar 2 teaspoons hot sauce 2 teaspoons sour cream 2 tablespoons butter Salt and pepper, to taste
Toast the tortillas in a dry pan on one side and remove on to a plate.
Heat a tablespoon of butter in the pan and add the chilli and garlic.
Once aromatic, add the mushrooms and cook them until the moisture evaporates.
Season lightly and remove into a small bowl and set aside.
Heat the remaining butter while you whisk the eggs and pour into the pan.
Scramble them until they are soft but not overcooked and remove on to a plate.
Arrange both the tortillas on top of each other and add the untoasted side back into the pan.
Add the eggs, mushrooms, cooked bacon and remaining toppings before folding shut into a wrap.
Toast on all sides for 3-4 minutes on a medium heat until the exterior is toasty. Cut in two and serve hot.