Brunch Burrito

Serves 1

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Rating: Easy


When I oversleep, I know something's got to give if I want to get to work or school on time. Either I don't shower, don't eat or don't dress. Given that choice, I usually don't eat—or didn't until my mom told me about Brunch Burritos. In her other job as a film journalist, she had noticed movie hands walking around sets carrying these Mexican-style egg sandwiches. She used her investigative skills to get the recipe.

  • 2 large eggs
  • 2 tablespoons water
  • Dash salt
  • Dash black pepper
  • 2 "burrito-size" flour tortillas (10-12 inches in diameter)
  • 1 tablespoon canned green chilies (no canned jalapeño peppers)
  • Handful shredded Cheddar or Monterey Jack cheese
  • 2 teaspoons butter or margarine
  • 1/2 small onion, chopped
  • Salsa

Break the eggs into a bowl, add the water, salt and black pepper and beat.

Place the tortillas, one on top of the other, on a serving plate and set aside. (You use 2 tortillas so the filling doesn't drip through.) Have the chilies and cheese ready.

Melt 1 teaspoon of the butter or margarine in a medium-size frying pan over medium-high heat. Add the onion and cook for about 5 minutes, stirring occasionally, until it begins to soften. Remove it from the pan and set aside. Add the remaining 1 teaspoon butter or margarine to the pan. When it melts, add the egg mixture and cook for about 2 minutes over medium-high heat; don't scramble. Lift the egg gently with a spatula so that the uncooked mixture flows underneath. Tip the pan if necessary. When the egg is no longer runny, flip it over with the spatula.

Sprinkle on the onion, chilies and cheese and cover for about 30 seconds so the cheese melts. Slide the cooked egg out of the pan, tipping the pan and using the spatula to ease it onto the double tortilla. Add as much salsa as you like and roll up the tortillas together into a package, tucking in the ends.


Recipe from:
Help! My Apartment Has A Kitchen Cookbook
by Kevin Mills and Nancy Mills
Chapters Publishing
April 15, 1996
ISBN: 1-881527-63-8
Reprinted with permission.

Help! My Apartment Has a Kitchen Recipes
Copyright © 1996—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home