Around the holidays we tend to have a house full of people. I like to make as many quick and easy dishes as I can so that my family and guests can just heat and eat whenever they get hungry. These breakfast burritos are simple to make and they feed a crowd. The best part is you can make them the night before and just pop them in the oven the next morning!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 350 degrees and spray a 9×13 inch cake pan with cooking oil.
In a mixing bowl whisk eggs, milk, salt and pepper. In a large pan melt the butter over medium heat and add in the diced ham and bell pepper and sauté for three minutes. Add the eggs to the skillet and scramble until eggs set but are still soft (about five minutes.) Remove from heat and add the cheese, 1/2 pico de gallo and cilantro; mix well.
Next, lay out the tortilla shells and place two heaping spoonfuls down the center of each and lightly roll them up and place them in the cake pan, seam side down. If you are not planning on cooking them immediately, cover with aluminum foil and refrigerate until you are ready. Otherwise cover with aluminum foil and cook in the oven for 20 minutes.
Prior to serving, place the avocados, sour cream, 1 tablespoon fresh lemon juice, salt and 1/2 cup pico de gallo into a food processor or blender and pulse until smooth.
Spoon the sauce on the burritos, serve and enjoy!
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