Croque Monsieur Breakfast Burrito

Prep Time:
15 mins.
Cook Time:
15 mins.
12 quesadillas

Saucemaker Pubmaster Red Ale Chipotle Mustard

The flavour of red ale complements this sweet and tangy full-bodied sauce that delivers an intense taste with a lingering heat and an earthy malt finish.


 Scrambled eggs:

24 Eggs

1/2 cup (125 mL) Milk

1 tsp (5 g) Salt

1 tsp (5 g) Pepper

2 tbsp (30 mL) Canola oil


12 Flour tortillas (10-inch/25 cm)

3 cups (300 g) Shredded Gruyère cheese

3 cups (300 g) Shredded Cheddar cheese

24 Ham, slices into 1/4-inch (5 mm) strips

1 3/4 cups (425 mL) E.D.SMITH® Saucemaker Pubmaster Red Ale Chipotle Mustard Sauce


Whisk together eggs, milk, salt and pepper in a large bowl. In a large nonstick skillet, heat half of the oil over medium heat; cook half of the egg mixture, stirring, for 4 or 5 minutes or until soft curds form. Transfer to a small hotel pan to keep warm and repeat with remaining oil and eggs.

Assembly:  1 order (1 burrito): Place tortilla on clean work surface. Top evenly with 1/2 cup (150 g) scrambled eggs. Sprinkle with 1/4 cup (25 g) each Gruyère and Cheddar cheese; top with 30 g ham. Drizzle with 2 tbsp (30 mL) Chipotle Mustard Sauce. Fold ends in and roll up into burrito.

Toast burrito on flat-top or large nonstick skillet over medium heat for 2 minutes per side or until golden brown and crisp. To serve, cut in half.