SHORT RIB BREAKFAST BURRITO
When it comes to breakfast, I’m a burrito girl through and through. There’s just something about wrapping up all your favorite ingredients in a warm tortilla that feels so satisfying—especially when it’s homemade. And if you’ve never had a short rib breakfast burrito, get ready to meet your new obsession.
Servings 1 burrito
Ingredients
- Braised short rib shredded (I used leftovers. I have short rib recipes on my blog)
- 2 –3 eggs
- A handful of fresh spinach
- 1/2 avocado sliced or mashed
- Shredded cheese cheddar, Monterey Jack, or a blend
- 1 burrito-sized tortilla
- Olive oil or butter for crisping
Instructions
- Heat a skillet over medium heat. Add your cooked short rib and let it warm through.
- Crack in the eggs directly into the pan with the short rib and toss in a handful of spinach. Scramble everything together until the eggs are just set and spinach is wilted.
- On a large tortilla, layer your short rib + egg mixture, add fresh avocado and a generous handful of shredded cheese.
- Roll it up tightly into a burrito.
- Wipe the skillet clean if needed, then add a bit of olive oil or butter. Place the burrito seam-side down and cook over medium heat until both sides are crispy and golden brown.