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Breakfast Burritos with Mango Tomato Salsa

  • Prep Time: 20 minutes
  • Cooking Time: 10 minutes
  • Serves 6
Breakfast Burritos with Mango Tomato Salsa

Ingredients

Burrito:

  • 1 tablespoon extra virgin olive oil
  • 6 large eggs
  • ¼ cup half and half
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly cracked pepper
  • 1 cup Backyard Farms Cocktail Tomatoes, cut in quarters
  • ¼ cup sliced scallions
  • ¼ cup (2-ounces) cream cheese, softened
  • 6 8-inch flour tortillas

Mango Tomato Salsa:

  • 1 cup diced fresh mango (1 medium mango)
  • 1 cup (2 tomatoes) Backyard Farms Tomatoes on the Vine, seeded, chopped
  • ½ cup chopped fresh cilantro leaves
  • ½ cup chopped red onion
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh jalapeño pepper
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon freshly grated lime peel
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly cracked pepper

Preparation

In heavy non-stick skillet, heat olive oil over medium heat.

In medium bowl, stir together eggs, half and half, salt, and pepper; mix well.

Add eggs to skillet.  Cook for 3 minutes, stirring occasionally.  Add 1 cup Cocktail Tomatoes, scallions, and cream cheese. 

Continue cooking, over medium heat, stirring occasionally, until eggs are set (4 to 5 minutes). 

Remove eggs from pan; keep warm.

Meanwhile, in medium mixing bowl, stir together all salsa ingredients; mix well.

Down the center of each flour tortilla, place ½ cup scrambled egg mixture.  Starting from one side, roll up tortilla, securing with wooden pick.  Repeat with remaining tortillas and eggs.

Serve each burrito with a scoop of Mango Tomato salsa.

Refrigerate leftovers.