½ cup Woolwich Dairy CHEVRAI Original Goat Cheese Crumbles
½ cup milk
4 large whole wheat tortillas
1 large tomato, diced
¼ red onion, diced
¼ cup cilantro, diced
Salt and pepper, to taste
In a medium-sized bowl, crack eggs and scramble
well, whisking in milk, salt and pepper.
Spray a non-stick pan with cooking spray, and
heat pan over medium heat. Pour in egg mixture and cook over medium heat,
stirring often to form fluffy mounds of scrambled eggs. Cook until eggs are
thickened and cooked through. Set aside.
Note: If you’re meal prepping for the
week, we recommend cooking the eggs until they are on the drier side, to ensure
they do not make your wrap soggy.
To assemble the breakfast burritos, spoon equal
servings of scrambled egg onto the middle of each tortilla. Top with diced
tomato, red onion and cilantro.
Sprinkle 2 tbsp of Woolwich Dairy CHEVRAI
Original Goat Cheese Crumbles onto each tortilla’s filling.
Fold in the sides of the tortilla and roll into
a burrito. Serve with Sriracha sauce for a spicy kick!
Note: to freeze for later, individually wrap
each tortilla tightly in parchment paper and place in a freezer-safe plastic
bag for storage. Warm in the microwave or oven for an easy breakfast on-the-go!