Barbacoa Breakfast Burrito
Using 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.
- 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.
Calories: 703kcal | Carbohydrates: 16g | Protein: 64g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 493mg | Sodium: 593mg | Potassium: 719mg | Sugar: 1g | Vitamin A: 1055IU | Calcium: 499mg | Iron: 5.9mg