Egg Burritos for a Crowd
Easy make-ahead scrambled egg burritos that feed a crowd and warm well for serving.
Servings: 10 servings
Ingredients
- 12 eggs
- 1 red bell pepper chopped into 1/2-inch pieces
- 1 green bell pepper chopped into 1/2-inch pieces
- 4 oz diced green chiles (can)
- 1 tbsp olive oil more or less as needed for the pan
- 2 tsp Spike seasoning
- 10 Mission Carb Balance low-carb tortillas
- 2 cups grated cheese
Instructions
- Heat a large nonstick frying pan over medium heat and add about half of the olive oil.
- Add the chopped red and green bell peppers and sauté until slightly softened, about 3–4 minutes.
- Stir in the diced green chiles and the Spike seasoning and cook for 1–2 minutes more to heat through.
- While the peppers cook, crack the eggs into a mixing bowl and whisk until fully combined.
- Add a bit more olive oil to the pan, pour in the beaten eggs, reduce the heat to low, and gently stir and scrape the sides continuously with a rubber spatula until the eggs are just barely set but still slightly moist, about 6–8 minutes.
- Remove the pan from heat while the eggs remain slightly wet if you plan to warm and melt cheese later (for example, in a slow cooker).
- Warm tortillas briefly if desired, then divide the scrambled eggs among the 10 tortillas, sprinkle with grated cheese, and roll into burritos.
- Serve immediately or place burritos in a slow cooker to keep warm and melt the cheese before serving.
Equipment
- large nonstick frying pan
- Mixing Bowl
- rubber spatula or turner
- Measuring spoons
- cheese grater
- Can opener
- slow cooker (optional)
Notes
- Chop peppers into 1/2-inch pieces for even cooking.
- Use more or less olive oil depending on your pan.
- If you plan to use a slow cooker to warm burritos, stop cooking eggs when slightly wet.
- Spike seasoning is optional and can be substituted with your preferred seasoning.