Mini corn breakfast burritos

Mini corn breakfast burritos

By
From
Breakfast: Morning, Noon & Night
Serves
8
Photographer
Danielle Wood

Kids love these, and adults secretly even more! Spice them up as much as you want by adding Tabasco sauce (hot pepper sauce) or dipping them in a sweet chilli sauce.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
250g minced pork
1 garlic clove, grated
1 teaspoon ground cumin
1 teaspoon ground paprika
pinch hot chilli powder
2 tomatoes, seeds removed and finely chopped
4 spring onions, finely sliced
salt
freshly ground black pepper
8 large corn tortillas
5 eggs
1 red chilli, finely diced
small knob unsalted butter
120g cheddar, grated
2 tablespoons coriander, chopped
2 limes, cut into wedges, to serve

Method

  1. Preheat the oven to 80°C. Heat the oil in a frying pan over a medium heat and fry the pork mince for 4–5 minutes, stirring occasionally. Add the garlic, cumin, paprika and chilli powder, and fry for another 3 minutes until the pork starts to crisp up. Add the tomatoes and spring onions, and cook for a further 2 minutes. Season and keep warm in an ovenproof dish in the oven.
  2. Wrap the corn tortillas in foil and put them in the oven to warm up while you make the eggs. Whisk the eggs and chilli in a bowl and season. Add the butter to a separate frying pan over a very low heat and pour in the egg mixture. Let the eggs cook slowly for about 5 minutes, stirring gently when the eggs start to stick to the pan, until they are just scrambled.
  3. Remove the tortillas from the oven and increase the heat to 180°C. To assemble the burritos, lay the tortillas out flat next to each other and spoon a line of the pork mixture down the middle of each one. Spoon the eggs on top of the pork and then sprinkle over the cheese and coriander. Roll up the first tortilla and put it on to a square of baking parchment. Roll the parchment tightly round the burrito by folding the top and bottom edges of the paper over first, and then wrapping the long edges over and round the burrito to create a parcel. Repeat this for all the tortillas. Put the burritos on a baking sheet and bake in the oven for 8 minutes. Remove from the oven, cut in half diagonally and serve immediately with a selection of sauces and the lime wedges.
  4. If time is of the essence, you can make the burritos the night before. Once you have rolled them up in the baking parchment, instead of baking them put them in the fridge until you want to serve them. Preheat the oven to 180°C and bake for 7–8 minutes.
Tags:
breakfast
brunch
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