Breakfast Burritos

Ingredients

• 5 large eggs
• 1/4 teaspoon smoked paprika (optional)
• 1/4 teaspoon salt
• 1 small shallot (diced)
• 2 cloves garlic (minced)
• 3/4 lb ground meat (I like 1/2 turkey, 1/2 beef)
• 2 cups shredded Monterey Jack cheese or any other cheese you like
• 6 (10-in) burrito-size flour tortillas
• Vegetable oil
• Salsa for serving
• Sour cream for serving

Instructions

• In a medium bowl, whisk the eggs with the smoked paprika and some salt. Set aside.

• Heat a large nonstick pan over medium-high heat. Add the shallots and cook for 3-4 mins then add garlic for 1 min.

• Add ground meat, salt and pepper it and cook, stirring frequently, until done (about 8-10 mins).

• Use a slotted spoon to transfer the meat from the pan to a plate, leaving the drippings in the pan.

• Reduce the heat to low. Add the eggs and scramble until just cooked through.

• Transfer the eggs to a plate. Clean the pan (you’ll use it again).

• Assemble the burritos: Spoon about 1/4 cup of the salsa onto each tortilla (you’ll have a little leftover salsa; that’s for the cook!), followed by the meat, eggs, and cheese.

• Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

• Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down.

• Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes.

• Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Adapted from: Source Link