Andy’s Breakfast Burritos

Andy blogs about this recipe here.

Andy's Breakfast Burritos

These are not your typical taqueria-style burritos filled with potatoes, beans, and a host of other fillings and about the size of a small bulldog.  The main ingredients are simply eggs and cheese.  It is important to use cheeses you like;  we now use a combination of sharp cheddar and Mexican cotija cheeses, but have also used cheddar and Mexican queso fresco.  The Mexican cheeses are available in many grocery stores.  Also, be sure to use super-fresh flour tortillas (we’re fortunate to have the perfect tortillas from the Tortilleria Jalisco in Sonoma).


  • 3 eggs, lightly beaten, salted and peppered to taste
  • 2/3 cup combination of grated cheddar and Mexican cotija cheese
  • 1/4 cup zucchini, finely diced, skin side only.
  • 1 tsp finely chopped serrano or jalapeno chili pepper (note: chilis vary in heat so be cautious)
  • flour tortillas (preferably 10 inch size)
  • 1 tsp butter plus a drizzle of olive oil for cooking
  • sriracha or other hot sauce for garnishing after ingredients are on the tortilla (optional, but recommended).

Heat the butter and olive oil in a frying pan over medium heat and then add the finely diced chilis, mixing thoroughly. Cook for about 1 minute.  Add the diced zucchini and continue cooking for about 2 additional minutes.  Pour in the slightly beaten eggs and stir until the eggs are no longer runny but still glistening.  Add and mix in the grated cheese and take off the heat immediately and set in a warm oven or under a heat lamp.

Over an open gas burner or on a hot dry skillet, heat the tortillas on both sides until you can seem them slightly puffing up and turning brown in places.

Place half of the egg mixture in the center of each of the tortillas, drizzle on the sriracha (or other hot sauce of you choice) and roll into burritos.

Recipe brought to you by and Andy and Ann.[/recipe-notes]

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