Using leftover, shredded barbacoa meat, soft scrambled eggs, pico de gallo and cheese of course, I wrapped my Barbacoa Breakfast Burrito up in a soft, warm tortilla and breakfast was done. In less then 10 minutes too. 🙂
Who says breakfast burritos always have to have sausage or chorizo, I’m all about using up leftovers and after this week’s Barbacoa recipe, decided to make us a Barbacoa Breakfast Burrito.
I like to spread the shredded cheese on top of my tortilla and place it in the microwave for 60 seconds. The cheese gets melted and all the shredded barbacoa meat and fixings go on top. Simply wrap and the melted cheese helps it all stick together. Easy peasy.
For my Barbacoa Beef I use beef chuck that gets seared and browned on all sides then braised in beef broth, chipotle, adobo, vinegar, citrus juice and spices for fall apart delicious shredded beef.
So glad I had some leftover for these the other morning!
For other breakfast ideas, try my Homemade Breakfast Sausage, Breakfast Stuffed Peppers or this fantastic Italian Sausage, Gouda and Spinach Strata. For other dishes using leftovers, check out my Meatloaf Egg Scramble or this BBQ Pork with Cheesy Grits. Enjoy!
Barbacoa Breakfast Burrito
- 2 cups barbacoa meat
- 8 eggs
- pico de gallo
- 2 cups cheddar cheese shredded
- 4 tortillas
- Heat up leftover barbacoa meat by covering bowl with paper towel and microwaving for 1-2 minutes on High. Set aside.
- While barbacoa meat is heating up mix the eggs together with a pinch of salt and black pepper and scramble in a skillet over medium heat until soft and slightly firm (you don't want dried, hard eggs). Take off heat.
- Place 1/2 cup shredded cheese on top of each tortilla. Take turns and microwave on High for 1 minute. Remove from microwave and top each tortilla with divided scrambled eggs, barbacoa meat, pico de gallo (or salsa of choice), and wrap immediately. Serve warm.