ANGUS TAPA BREAKFAST BURRITO

Sometimes, when we get too busy with the #NewNormal of WFH & online distance learning for our kids, we forget to have a filling breakfast to help us get through the day. This iteration of a breakfast burrito is filled with Prime Angus Beef Tapa, fluffy scrambled eggs, melty cheese, and a refreshing and easy-to-do tomato salsa. They are not only easy to make, but also delicious any time of day! Make a batch and freeze for ready-to-heat and eat breakfast or brunch meals.

Start by making your salsa: bring out your blender, food processor or even mortar and pestle.

Use canned tomatoes or fresh tomatoes. Add in a couple peeled garlic cloves, halved onion, cilantro, s&p, add in 1-2 chilis, to your taste. Blitz it all up and you have your salsa! Keep it in the chiller till you’re ready to use.

Next, make your scrambled eggs. Use your own recipe!

In the same pan, sear Prime Angus Beef Tapa for a few minutes per side.

Assembly time!

Take a piece of tortilla and lay ¼ of the cooked eggs on the center. *Spoon a few tsps of salsa on top of the egg. Add a few slices of tapa then top with cheddar cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go, and making sure it is tightly rolled up.

At this point, the burritos can be wrapped individually in parchment paper and frozen for up to 3 months for a quick breakfast, brunch or even “brinner”. Just leave out the salsa for now, and add after it has been defrosted.

To serve, defrost the burritos completely (if frozen) and preheat a skillet on medium. When the pan is hot, add a small amount of oil or butter and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve with extra salsa and enjoy!