Zesto Pesto Breakfast Burrito

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Zesto Pesto Breakfast Burrito! I see you shaking your head thinking, “A burrito for breakfast? Tell me more.” By combining your favorite Mexican ingredients with scrambled eggs, this popular menu item magically transforms breakfast into a fiesta for the taste buds. The thicker flour tortilla shell makes a hardy pocket for scrumptious fillings without turning it into a soggy mess. Go ahead and add another dollop of salsa. Once the cheese melts, everything blends into an eye-opener for any day.

ZESTO PESTO BREAKFAST BURRITO

Ingredients:

3 eggs

1 teaspoon Everything But Bagel seasoning

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1 1/2 tablespoons butter

1/2 cup cheddar cheese, shredded

1 cup baby spinach leaves

2 large flour tortillas

1/4 cup basil pesto

1/4 cup mozzarella cheese, shredded

1 small avocado, sliced

1 tomato, chopped

2 slices crispy bacon

1/2 cup precooked chicken, cut into chunks

2 slices applewood smoked ham

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, whisk together eggs, Everything But Bagel seasoning, sea salt, and black pepper. In a skillet over medium heat, warm the butter. Pour in the eggs and cook until the bottom is set, approximately 1-2 minutes. Sprinkle on the cheddar cheese. Layer the spinach leaves over top, and cook one minute longer. Remove from heat. Place one tortilla in the microwave for 20 seconds. Spread with a layer of basil pesto. Add the scrambled egg mixture, mozzarella cheese, sliced avocado, chopped tomatoes, bacon strip, chicken chunks, and a slice of smoked ham. Fold sides and ends over filling; roll forward. Repeat for second serving. Place the two burritos, seam side down, on the prepared baking sheet. Bake 10-15 minutes, or until the cheese is melted and the tortilla is slightly charred. Serve immediately.

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