LOADED GUAC
Breakfast Burrito
Fuego Takis® park the bus and bring the heat in this deliciously awesome breakfast burrito filled with bacon, scrambled eggs, and a dollop of creamy cool always good guacamole.
INGREDIENTS
For the Loaded Guac Breakfast Burrito:
1 ea. Flour Tortilla, large, prepared
1/2 c. Eggs, fresh, scrambled
1/4 c. Pork breakfast sausage, regular, ground, cooked
1 ea. Bacon, pork, thick cut, whole, cooked
1/2 c. Takis® Fuego Wavy chips, prepared
1/4 c. Monterey Jack, cheese, shredded
1/4 c. Traditional Guacamole
2 Tbsp. Pico de Gallo Salsa
1 Tbsp. Takis® Fuego Wavy chips, crushed
1/4 c. Traditional Guacamole
2 ea. Takis® Fuego Wavy chips, whole
For the Traditional Guacamole:
4 ea. Avocados From Mexico, whole, fresh
2 Tbsp. Lime juice
1/2 tsp. Kosher salt
2 Tbsp. White onion, chopped fine
1 1/2 Tbsp. Jalapeño pepper, no seeds, chopped fine
2 Tbsp. Cilantro, chopped fine
For the Pico de Gallo:
4 oz. Roma tomatoes, diced small
2 oz. Yellow onion, diced small
1 oz. Jalapeño peppers, minced
0.5 oz. Olive oil
1 oz. Lime juice
0.3 oz. Garlic, minced
0.1 oz. Kosher salt
0.01 oz. White pepper, ground
0.5 oz. Cilantro, fresh, chopped fine
INSTRUCTIONS
For the Pico de Gallo:
In a mixing bowl place diced tomatoes, onion, and jalapeños.
In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.
Pour mixture over Pico mixture, add cilantro then gently toss mixture to evenly coat.
Place in container with lid.
Refrigerate until needed for up to 24 hours.
For the Traditional Guacamole:
Remove stem from avocado.
Cut avocado in half from top to bottom.
Twist one half of the avocado to pull two halves apart.
Remove pit from avocado.
Scoop out the pulp from the avocado and place into a large bowl.
In a large bowl, gently mash the avocados with lime juice and salt.
Transfer guacamole to a clean serving dish.
Garnish guacamole with cilantro or favorite topping.
Serve as needed.
For the Loaded Guac Breakfast Burrito
Place flour tortilla onto a flat surface.
Place scrambled eggs onto the flour tortilla.
Top with sausage, bacon Takis®, cheese, guacamole, and Pico de Gallo.
Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with oil and set over medium heat.
When the pan is hot, add the burrito, seam side down.
Cook, covered, until the bottom of the burrito is golden brown.
Flip the burritos over and continue cooking, covered, until golden, a few minutes more.
Dust plate with crushed Takis®.
Place a scoop of guacamole to the side of the dish and top with two whole Takis®.
Serve as needed.
Buy Avocado
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