ESKORT: Cheesy breakfast burritos

08 January 2018

Preparation: 10 minutes | Serves: 4 people | Cooking: 20 minutes

We know it’s cheesy but these burritos really are creamy, and cheesy and #JustDelicious!


15ml (1T) butter

400g Eskort Mini Cheese Grillers

8 eggs, large

30ml (2T) cream

salt to taste

freshly ground black pepper to taste

15ml (1T) olive oil

2 garlic cloves, finely chopped

1 red pepper, finely diced

½ onion, finely diced

4 multiseed tortilla wraps

2 tomatoes, thinly sliced

50g mozzarella cheese, grated

50g cheddar cheese, grated


  • Heat the butter in a frying pan and fry the mini cheese grillers until golden, then remove from the pan and set aside.
  • Whisk the eggs, cream, salt and pepper in a bowl and set aside.
  • In the same pan used for frying the cheese grillers, add the olive oil and garlic and fry for 1 minute over medium heat. Add the red pepper and onion and sauté for a few minutes or until onions begin to soften. Add the egg mixture to the pan with the onion and red pepper and allow to just start to set. Using a spoon, stir the eggs until scrambled and cooked through, then remove from the heat and set aside.
  • Heat the tortilla wraps according to the packet instructions.
  • Evenly divide the scrambled egg between the wraps, top with 2-3 cheese grillers each, a few slices of tomato and a sprinkling of cheese.
  • Roll to wrap up tightly and serve.

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