Cook Time 15 minutes
Prep Time 10 minutes
Servings 4

1 teaspoon ground cumin

1 teaspoon chilli powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

Pinch of all-spice

Pinch of black pepper

4 tablespoons olive oil

1 pound frozen, shredded hash
brown potatoes

1/2 cup yellow onion, peeled & minced

300grams mushrooms, sliced

8 eggs, beaten

1 cup Oaxaca or jack cheese, grated

2 teaspoons TRUFF Black

2 teaspoons TRUFF Black Truffle Oil

4 large flour tortillas

2/3 cup chipotle mayonnaise

1 avocado, peeled and sliced

1 cup pico de gallo

Lime wedges for garnish


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These veggie burritos are the ideal solution for weekend breakfast or brunch. They’re just that right amount of “dressed-up casual” to make that morning meal feel special.


We love the combination of Tex-Mex spices (cumin, chilli powder, smoky paprika, etc) and black truffles. Flavour fireworks! This culinary combo pairs so well with the shredded hash brown potatoes, sliced shiitake mushrooms, and cheesy scrambled eggs — an unbeatable breakfast.



  1. Place cumin, chilli powder, paprika, salt, all-spice, and black pepper in a bowl, stir to combine.

  2. Heat two tablespoons of oil in a pan.

  3. Once hot, add the shredded potatoes and onion.

  4. Sprinkle the potatoes with one teaspoon of the seasoning blend, and cook for six minutes.

  5. Flip the potatoes over and cook for another six minutes or until crispy and tender.

  6. Remove from the pan and set aside.

  7. Add one tablespoon of olive oil and sliced mushrooms to the pan.

  8. Season the mushrooms with one teaspoon of seasoning, stir to combine, and sauté until tender, about three-four minutes.

  9. Remove from the pan and set aside.

  10. Add the remaining tablespoon of oil and eggs to the pan and season with the remaining teaspoon of seasoning

  11. Scramble until cooked through and fluffy, about five minutes.

  12. Remove pan from the heat and top the eggs evenly with cheese and TRUFF Black Truffle Oil.

  13. Divide potatoes, mushrooms, eggs, avocado, and chipotle mayonnaise between the tortillas.

  14. Roll the tortilla in a tight cylinder, concealing the filling, and cut in half.

  15. Serve burritos with lime wedges on the side for a squeeze of citrus.


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