I received free samples of Sabra Spreads. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
A breakfast burrito always sounds like a good idea, but somehow seems to come up short every time. It’s either too big, weighed down with unwanted ingredients and — doing the opposite of what it’s intended to do — slows me down before the day has even begun.
Or, it’s lacking in flavor and creativity, simply making it scrambled eggs wrapped in a tortilla.
My goal with this recipe was to find a happy medium between filling and satisfying, as well as flavorful and interesting. With help from Sabra Spreads, roasted tomatoes, and perfectly cooked eggs, this breakfast favorite went from stale to stellar.
I begin by roasting a pint of cherry tomatoes with shallots and a sprinkling of coriander for a touch of warmth. While the tomatoes are roasting, I scramble the eggs soft, making sure to remove them from the heat while they are still a tad wet. I then stir in a healthy portion of pepper Jack cheese for creaminess, and chopped kale for the veggie factor and because — well — it’s kale. (Is this fad over yet? Kidding! No hate…I love kale.)
A squeeze (yes — squeeze — it’s so convenient, no mess, no fuss.) of Garlic Herb Sabra Spread is a great addition here. It fills the place of a calorie-heavy condiment like mayonnaise or sour cream, while also kicking up the flavor. Finally, before rolling up the burritos, I top them off with creamy avocado and fresh cilantro for a breakfast burrito worth waking up for.
- 1 pint cherry tomatoes, halved
- ½ cup shallots, thinly sliced
- 1 tsp. olive oil
- ½ tsp. ground coriander
- Salt and pepper to taste
- 8 eggs
- 1 cup shredded pepper Jack cheese
- 1 cup chopped kale
- 4 tortillas
- ¼ cup Garlic Herb Sabra spreads
- 1 avocado, sliced
- Fresh cilantro
- Preheat oven to 350°F.
- Toss tomatoes, shallots, olive oil, and coriander together; season with salt and pepper. Arrange tomatoes and shallots on a baking sheet and roast until shallots become golden and tomatoes lose their juices, 25 minutes.
- Whisk eggs until combined and season with salt and pepper. Add a light drizzle of olive oil to a nonstick skillet, pour in eggs and cook over medium-low heat until large curds begin to form but eggs are still wet. Remove pan from heat and stir in cheese and kale.
- Toast tortillas over low heat on stovetop until warmed through and slightly charred on each side.
- Spread 1 tablespoon Sabra Garlic Herb Spread on each tortilla then divide the tomato mixture, egg mixture, and sliced avocado between the four tortillas. Add desired amount of cilantro leaves then fold in two sides of the tortilla and roll up tightly.