BREAKFAST BURRITO

Southwest Breakfast Burrito with Fire Roasted Veggies

EQUIPMENT NEEDED

• Cast iron Skillet

• Non-stick pan

• Spoon

INGREDIENTS

• 4 large flour tortillas

• 6 eggs

• 1/4 cup milk

• 1/2 cup shredded pepper jack cheese

• 1/2 a red onion, sliced

• 1 red bell pepper, sliced

• 1 zucchini, sliced thin

• 1/2 cup black beans (rinsed)

• 1/2 tsp cumin

• Salt & pepper

• Olive oil or butter

• Optional: avocado, salsa, cilantro, hot sauce

INSTRUCTIONS

1. Over open gas flame, lightly char bell pepper and onion slices (or grill pan them). Set aside.

2. In a nonstick skillet, heat oil over medium. Sauté zucchini and beans with cumin, salt & pepper for 3–4 mins. Add roasted onion/peppers back in.

3. In bowl, whisk eggs and milk. Pour into a non-stick pan. Cook low and slow, stirring gently for fluffy scrambled eggs.

4. Warm tortillas over an open flame or in the skillet.

5. Assemble burritos: spoon eggs, veggies, cheese into center. Add avocado or salsa if desired.

6. Fold and roll tightly. Toast the burrito seam-side down in the skillet for 1–2 mins for a golden finish.

7. Serve.

Other garnet and gold Recipes

CARAMEL S'MORES

GARLIC SHRIMP

HOT HONEY PIZZA

EGGS BENEDICT TWO WAYS

Eggs Benedict Two Ways (Traditional and Lox)

20

Minutes Prep Time

30

Minutes Cook Time

2

Servings

EQUIPMENT YOU WILL NEED

• Medium saucepan

• Medium heat-proof mixing bowl

• Metal whisk

• Plastic wrap

• Paper towel

• Slotted spoon

• Nonstick skillet

INGREDIENTS

BAse

• 4 large eggs

• 2 English muffins 

• 2 sticks of unsalted butter (melted)

• 3 egg yolks (room temperature)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice + juice of half a lemon

• ¼ tsp salt (to taste)

• ¼ tsp ground cayenne pepper

• ¼ tsp garlic powder

Garnish

• Finely chopped chives

• Pinch of paprika

Traditional Eggs Benedict

• 2 slices of Canadian bacon

LOX BENEDICT

• 4-5 oz salmon lox

• 1 avocado 

INSTRUCTIONS

Watch the recipe video for how to prepare your hollandaise sauce. Once made, set it aside and cover the bowl with plastic wrap to prevent skin from forming over the top.

1. Poach the four large eggs. (Reference the video for tips.)

2. (FOR TRADITIONAL EGGS BENEDICT) Sauté the Canadian bacon in your skillet over medium to high heat.

3. Toast the English muffins to your liking.

4. (FOR LOX BENEDICT) Slice the avocado into long thin slices.

5. Assemble by placing the toasted English muffin halves on your plate, layer with the Canadian bacon or your lox and avocado slices, then place the eggs. Top with sauce.

6. Enjoy!