healthy and delightful breakfast ( breakfast burritos )

 Loaded up with wiener, eggs, cheddar and new avocado salsa, these bodega-style breakfast burritos are delish any season of day!

Loaded up with hot wiener, smoky fried eggs, destroyed cheddar, and a brilliant, new avocado-tomato salsa, these morning meal burritos are one of my children's most mentioned breakfast-for-supper dishes. The motivation for the recipe comes from Lake Anne Market, an unlikely treasure bodega in my old neighborhood of Reston, Virginia. From an external perspective, this spot seems to be a common general store however toward the back, there's an open kitchen with two women producing real Latin American and Tex-Mex claims to fame. Fair warning: the avocado-tomato salsa is hot. Assuming you're making these for youngsters, consider discarding or diminishing the jalapeño pepper (my children really lean toward the burritos with no salsa by any stretch of the imagination).

Instructions to MAKE BREAKFAST BURRITOS

Start by making the avocado-tomato salsa. Divide and pit the avocado, then, at that point, cut a network in the tissue. Utilize a spoon to scoop out the diced pieces.

Add all of the leftover salsa fixings to the bowl.

Blend to join and save.

Then, break the eggs in a bowl and add the smoked paprika and salt.

Rush to join and save.

Heat a huge nonstick skillet over medium-high intensity, and add the hotdog.

Cook, mixing every now and again, until carmelized, 4 to 5 minutes. Utilize an opened spoon to move the hotdog from the skillet to a plate, leaving the drippings in the container.

Lessen the intensity to low and add the eggs.

Scramble until just cooked through, then move the eggs to a plate.

Gather the burritos: Spoon around 1/4 cup of the avocado-salsa on every tortilla.

Top with a fourth of the frankfurter and a fourth of the eggs.

At last, top with 1/3 cup cheddar.

Crease in the sides of the tortilla over the filling and roll, wrapping up the edges as you go.

Ensure they are smaller.

Gently cover the dish with oil and set the intensity to medium. At the point when the dish is hot, add the burritos, crease side down. Cook, covered, until the lower part of the burritos are brilliant brown, around 3 minutes.

Flip the burritos over and keep cooking, covered, until brilliant, a couple of moments more.

Serve warm and appreciate!