Breakfast Burritos

INGREDIENTS:

Servings: 4 people
4 large flour tortillas, (10-inch), or 6 medium tortillas (9-inch)*
1/2 lb button mushrooms, (8 medium), thinly sliced – optional
1 Tbsp unsalted butter
6 large eggs
1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
1/4 tsp sea salt , (or to taste)
1/8 tsp black pepper, (or to taste)
2 oz deli ham, optional, cut into strips or squares
4 oz mozzarella cheese, (1 cup shredded)
1 tomato, diced – optional
3 Tbsp olive oil , to sautée (add more as needed)

DIRECTIONS:

In a medium bowl, whisk together 6 eggs, 2 tablespoons of sour cream, and salt and pepper to taste. Add strips of ham to the egg mixture and set aside.
Heat a large skillet over medium heat and add 1 tablespoon of oil. Sauté sliced mushrooms until golden (about 5 minutes), seasoning lightly with salt and pepper. Remove the mushrooms from the pan and set aside.
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the egg and ham mixture, stirring and scrambling until the eggs are just cooked through (about 3 minutes). Be careful not to overcook. Remove from the pan and set aside.

Assembling Breakfast Burritos:
Spread 1 tablespoon of sour cream in the center of a tortilla. Top with 1/4 of the cooked eggs, shredded mozzarella cheese, and sautéed mushrooms. Optionally, add 1-2 tablespoons of diced tomatoes, but skip if freezing the burritos.
Roll the burrito tightly from top to bottom: fold the top flap over the filling, then fold in the edges tightly, and roll to seal with the bottom flap. Repeat with the remaining burritos.

To Heat Burritos:
Heat a large skillet over medium heat with 2 tablespoons of oil. Place fresh or thawed burritos in the hot pan, folded-side-down, and cook until golden brown on all sides (about 2 minutes per side), adding more oil as needed.

Notes:
Omit the tomatoes if planning to freeze the breakfast burritos.
You can use 8-inch medium-sized tortillas, but they may be a bit more challenging to wrap and shouldn’t be filled as full.