Scallion Pancake Breakfast Burrito Recipe
Prepping a delicious and flavor-packed breakfast on the go is easy with this scallion pancake breakfast burrito recipe. There's umami and heat packed into every bite because every component is given a little extra love in this recipe.
Scallion pancakes serve as a crunchy and flaky base with extra freshness. The scrambled eggs are seasoned with Lee Kum Kee Premium Soy Sauce to add some aroma and flavor. Add a breakfast meat of your choice, cheese, extra scallion, and Lee Kum Kee Sriracha Mayo for some creamy heat, and you've got a breakfast burrito that hits every aspect of flavor and texture. Give this a try!
What You Will Need
Ingredients
- 2 scallion pancakes, frozen
- 1 Tbsp. neutral oil
- 6 eggs, whisked
- 3 stalks scallions, sliced
- ¾ cup frozen shredded hash browns, prepared according to package
- 6 pieces bacon, crumbled
- ½ cup cheddar cheese, shredded
Seasoning
- ½ tsp Lee Kum Kee Premium Soy Sauce
- ¼ cup Lee Kum Kee Sriracha Mayo
Made with
Lee Kum Kee products
How to make it
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Prepare scallion pancakes in a frying pan with a tablespoon of oil. Fry and turn over medium-high heat until golden and crisp, 2-4 minutes per side. Set aside to cool briefly.
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In a small bowl, beat eggs and Lee Kum Kee Premium Soy Sauce together. Add a drizzle of olive oil, then add to a skillet over medium heat and stir in. Cook 2-4 minutes, until scrambled. Add to a mixing bowl with scallions, hash browns, crumbled bacon, and cheese. Mix until combined.
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Place the scallion pancakes on a clean work surface and spread the Lee Kum Kee Sriracha and Mayo on top of each. Divide the egg mixture evenly between the two scallion pancakes, placing a scoop in the center of each. Place on a piece of foil and roll into a burrito. Slice in half and serve!
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