Jalapeño Breakfast Burritos

If you're like me and can use an extra starting jolt in the morning along with your coffee, these Mexican-style breakfast burritos are not only easy and filling but pack a healthy punch from plenty of fresh jalapeño peppers.

Once upon a time, breakfast for me typically consisted of a bowl of Kellogg's cereal, probably properly considered about as nourishing as eating the box it comes in. Then, I stopped eating breakfast altogether, with the exception of weekends, when pancakes or bacon and eggs were on the menu. The next stage was organic boxed cereals, costing twice as much as a box of Special K or Mini Wheats, admittedly tastier at times, but not much of an improvement considering the high temperatures these types of foods are baked at.

I've since realized that the palate and body is most happy when you start your day off right with quality whole foods you can manipulate to your liking.

This is my submission to the next edition of Weekend Breakfast Blogging, hosted this month by Tasty Palettes. The theme this time around is healthy vegetarian breakfast dishes.

Jalapeño breakfast burritos

2 large soft corn tortillas
1 tablespoon butter
1 small onion, chopped
3 jalapeño peppers, seeded and cut into narrow strips
6 large eggs
1/2 teaspoon of ground cumin
1/2 teaspoon chili powder
1/4 - 1/2 teaspoon of cayenne pepper
1/4 teaspoon sea salt
1/4 cup fresh cilantro, chopped
juice of 1 lime
1 medium tomato, diced
sour cream and chili powder for garnish

Wrap the tortillas in aluminum foil and warm in a 150° oven.

Meanwhile, melt the butter in a frying pan over medium-low heat. Toss in the onions and sauté for 5 minutes or until soft and translucent. Add the strips of 2 of the jalapeños, and fry for another 3 minutes.

Beat the eggs together with the chili powder, cumin, cayenne pepper, salt and cilantro, and pour into the pan. Stir gently with a wooden spoon until the eggs are almost set. Drizzle the lime juice over the eggs and continue to stir until the eggs are set to your liking.

Spoon half of the egg mixture into the center of each tortilla and top with the diced tomato. Wrap the tortilla into a burrito and top with plenty of sour cream and chili powder.

Serves 2.