Recipe: Easy Pulled Pork Breakfast Burritos

Instructions

1. If your pulled pork is cold, warm it in a skillet over medium heat for 3-4 minutes or microwave until heated through. Set aside and keep warm.

💡 Tip: If the pork is dry, add a splash of chicken broth or BBQ sauce while reheating.

2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.

3. Heat butter in a large non-stick skillet over medium-low heat. Once melted and foamy, pour in the egg mixture.

4. Cook the eggs, gently stirring with a spatula, until soft curds form and the eggs are just set but still slightly creamy, about 4-5 minutes. Remove from heat immediately to prevent overcooking.

💡 Tip: Remove eggs from heat when they're still slightly wet—they'll continue cooking from residual heat.

5. Warm the flour tortillas by placing them one at a time in a dry skillet for 15-20 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds.

6. Lay each tortilla flat on a clean surface. In the center of each tortilla, layer approximately 1/2 cup pulled pork, 1/4 of the scrambled eggs, 1/4 cup shredded cheese, 1/4 cup black beans, and 2 tablespoons diced bell peppers.

7. Top each burrito with 2 tablespoons salsa, 1 tablespoon sour cream, fresh cilantro, and hot sauce if desired.

8. Fold the burrito by first folding in the left and right sides of the tortilla about 2 inches toward the center. Then, fold the bottom edge up and over the filling, and roll tightly away from you until completely wrapped.

💡 Tip: Don't overfill the burrito or it will be difficult to wrap and may tear.

9. Optional: For a crispy exterior, place the wrapped burritos seam-side down in a hot skillet or griddle and cook for 2-3 minutes per side until golden brown and crispy.

10. Serve immediately with extra salsa, sour cream, and hot sauce on the side.