truff kitchen

Breakfast Burritos

Article hero mobile image.
Article hero desktop image.

Cook Time

15 minutes

Prep Time

10 minutes

Servings

4

Ingredients

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

Pinch of all-spice

Pinch of black pepper

4 tablespoons olive oil

1 pound frozen, shredded hash brown potatoes

1/2 cup yellow onion, peeled and minced

8 ounces shiitake mushrooms, sliced

8 eggs, beaten

1 cup Oaxaca or jack cheese, grated

2 teaspoons TRUFF Bla2 teaspoons TRUFF Black Truffle Oil

4 large flour tortillas

2/3 cup chipotle mayonnaise

1 avocado, peeled and sliced

1 cup pico de gallo

Lime wedges for garnish

Shop Recipe

Product not found

Breakfast Burritos

These veggie burritos are the perfect addition to any weekend brunch spread.

All the typical breakfast burrito ingredients like hashbrowns, sliced shiitake mushrooms, and cheesy scrambled eggs are included. Plus, the burritos are taken to the next level with a few drops of our Black Truffle Oil.

This fusion of flavors makes for an unbeatable meal!

Instructions

  1. Place cumin, chili powder, paprika, salt, all-spice, and black pepper in a bowl, stir to combine.

  2. Heat two tablespoons of oil in a skillet.

  3. Once hot, add the shredded potatoes and onion.

  4. Sprinkle the potatoes with one teaspoon of the seasoning blend, and cook for six minutes.

  5. Flip the potatoes over and cook for another six minutes or until crispy and tender.

  6. Remove from the skillet and set aside.

  7. Add one tablespoon of olive oil and sliced mushrooms to the skillet.

  8. Season the mushrooms with one teaspoon of seasoning, stir to combine, and sauté until tender, about three-four minutes.

  9. Remove from the skillet and set aside.

  10. Add the remaining tablespoon of oil and eggs to the skillet and season with the remaining teaspoon of seasoning

  11. Scramble until cooked through and fluffy, about five minutes.

  12. Remove skillet from the heat and top the eggs evenly with cheese and TRUFF Black Truffle Oil..

  13. Divide potatoes, mushrooms, eggs, avocado, and chipotle mayonnaise between the tortillas.

  14. Roll the tortilla in a tight cylinder, concealing the filling, and cut in half.

  15. Serve burritos with lime wedges on the side for a squeeze of citrus.

SHARE