I have mentioned before, actually in "this" post that the thought of eggs with any kinda of red "sauce" used to give me the creeps, and now here I am creating a breakfast burrito that features both eggs and salsa! I have lost my mind!
In fact, when we had breakfast burritos in Lutsen I practically drowned me eggs in that spicy stuff! Eggs and salsa are just two things I absolutely adore together now. I still don't understand the whole eggs and ketchup thing but salsa and eggs I can do!
Here I am going on and on about my obsession with eggs and salsa. When what I really should be going on and on about is how delicious these "Meaty" vegetarian breakfast burritos are! I use the term "meaty" because I used thick cut portobello mushrooms to beef up the filling for these delicious vegetarian breakfast burritos. I marinaded the portobello mushrooms prior to cooking them and they turned out just lovely. A combination of balsamic vinegar, sesame oil, cumin and siracha give these meaty mushrooms a nice tang! If your not feeding a huge crowed you can easily make the mushrooms, saute the peppers and onions and then store until needed. If your serving one portion out a few tablespoons of the pepper and onion mixture and cook with 2 eggs! Serve warm rolled in a tortilla topped with salsa, cheese and avocado. Perfect for weekend brunch or even dinner!
"Meaty" Vegetarian Breakfast Burritos
Recipe - Brunch N' Cupcakes
4 Portobello Mushroom Caps (Cut into thick slices)
4-6 Whole Wheat Tortillas
3/4 Cup Chopped Red Pepper
1 Half a Medium Onion Chopped
Salt and Pepper to Taste
4 Egg Whites
3 Whole Eggs
Avocado Slices - optional
Salsa - optional for serving
Cheddar Cheese - optional for serving
Sour Cream/Greek Yogurt - option for serving
2 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Balsamic Vinegar
1 Tablespoon Sesame Oil
2 Teaspoons Siracha Sauce
1 Teaspoon Cumin, Garlic and Chili Powder
1- Clean and dry portobello mushroom caps, and cut into thick strips
2- Combine marinade ingredients in a small bowl, gently toss portobello mushroom slices in marinade until evenly coated. Set in fridge and let sit for 20-30 minutes.
3- Heat a grill pan coated with cooking spray and cook portobello mushroom slices for 3 minutes on each side until tender. Set in a heated oven to keep warm.
4- Whisk together eggs and egg whites in a bowl and set aside.
5- Next heat saute pepper and onion in a small skillet coated with cooking spray until tender. About 5 minutes. Now slowly pour eggs into skillet and cook eggs, scrapping the bottom of the pan frequently until eggs reach the desired consistency.
6- To serve divide eggs among tortillas and top with 2-3 portobello mushroom slices. Serve with avocado, salsa, and sour cream.
Other delicious breakfast burrito recipes around the web!
Egg and Avocado Breakfast Burrito - Add a Pinch
Black Bean Breakfast Burritos - A Hint of Honey