One of my favorite quick or to-go breakfasts to make for the boys! It can be made so fast, it is filling, and it has the entire breakfast practically rolled up in a tasty package! You can cater to your picky eaters as well. More avocado? Add another slice. Chipotle crema inside the burrito, if we are in a hurry. Or as a dipping sauce, if the bus hasn’t gotten to our stop, and they can eat the burrito at home.
Tip: If making the burritos for taking on the go, add a bit of the chipotle crema inside before you roll them up!
To make the eggs: Heat butter in a medium sauté pan over medium heat. Once melted and bubbly, add ham. Cook for 1 to 2 minutes, stirring occasionally until barely beginning to brown along the edges. Lower the heat to low, pour in beaten eggs and sprinkle with salt to taste. Stir the eggs a couple times, as they cook, for about 4 minutes. Once they begin to set, incorporate the grated cheese and let it melt as the eggs finish cooking, 1 or 2 minutes more. Don’t over cook the eggs; turn off the heat while they are still moist.
To make the chipotle crema: Combine the Mexican crema and adobo sauce, from the chipotles in adobo, in a small bowl and mix well. Garnish with chives. Set aside.
To assemble burritos: In a hot comal or skillet set over medium heat, heat the flour tortillas for about 30 seconds to 1 minute per side. Don’t let them toast, just heat thoroughly. Taking one tortilla at a time, spoon in a couple tablespoons of the ham and cheese scrambled eggs, add a couple slices of avocado, and roll. Serve along with the chipotle crema.