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Corn & Pepper Breakfast Burritos
with Smoked Gouda & Guacamole
35 MIN
$12.99
2 Servings
From the Test Kitchen
If it were up to us, we'd start just about every day with a breakfast burrito! These feature eggs scrambled with corn, poblano pepper, onion, and smoked gouda—tucked into flour tortillas alongside jalapeño guacamole and cooked briefly in the pan until golden brown and crispy.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories560 Cals (est.)
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fresh
ingredients
Title
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2 Flour Tortillas
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2 Pasture-Raised Eggs
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1 Poblano Pepper
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2 ears Of Corn
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¼ cup Guacamole
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1 Red Onion
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1 oz Sliced Pickled Jalapeño Pepper
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2 oz Smoked Gouda Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and medium dice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the guacamole and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.
2
Cook the vegetables & eggs
In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced onion, and diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked through. Turn off the heat; stir in the grated cheese until melted.
3
Assemble the burritos
Place the tortillas on a work surface. Evenly divide the jalapeño guacamole between the tortillas; spread into an even layer. Evenly divide the cooked vegetables and eggs among one side of each tortilla. Tuck in the tortilla sides over the filling, then holding the sides tight, roll up into a burrito.
4
Brown the burritos & serve your dish
Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Transfer to a plate. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and medium dice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the guacamole and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.
2
Cook the vegetables & eggs
In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced onion, and diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked through. Turn off the heat; stir in the grated cheese until melted.
3
Assemble the burritos
Place the tortillas on a work surface. Evenly divide the jalapeño guacamole between the tortillas; spread into an even layer. Evenly divide the cooked vegetables and eggs among one side of each tortilla. Tuck in the tortilla sides over the filling, then holding the sides tight, roll up into a burrito.
4
Brown the burritos & serve your dish
Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Transfer to a plate. Enjoy!
Tips from Home Chefs