HOW TO: Breakfast Burritos
Brenda is a big believer in breakfast, ideally mostly carbs. John also enjoys breakfast, but prefers a breakfast that prioritizes protein. The breakfast burrito, in all it’s many iterations, brings both. Along with the added benefit of “grab and go” since time always seems to be tight in the morning.
HOW TO: Breakfast Burritos
Identify & set aside desired additional ingredients for the breakfast burrito filling, here are some suggestions:
Bacon, cooked and chopped
Sausage, cooked and drained
Ham, cubed or deli-slices
Mushrooms, chopped
Onions, finely diced
Bell peppers, diced
Potatoes, cooked (hash browns, tots, fries, etc.)
Rice (leftover fried rice is especially delicious)
Corn, steamed
Place a non-stick skillet on the stove and set to medium to preheat skillet.
Place a second skillet on the stove, adjust heat to medium-low, and immediately add:
1 flour tortilla
Brush lightly with:
Butter
Flip. Add:
Cheese (sliced or shredded or crumbled)
Allow to cook so the cheese slowly melts and tortilla stays soft. While that cooks, prepare the following . . .
To a small bowl, add:
2 eggs
1 tsp water
Whisk until well blended.
Grease the first skillet with:
~1 tsp butter (or bacon fat)
Ensure that full surface of the skillet is covered. When butter has completely melted and sizzles, pour in:
Whisked eggs
Additional Ingredients (~ 1 Tbsp of each)
Using a heat-proof spatula,* scrape mixing bowl. Use the spatula to cook the eggs, lifting and stirring, while keeping the eggs & additions together as a single patty. Flip the egg patty over to cook on the other side. DO NOT allow the egg to brown.
Once cooked through, transfer the egg patty to top the melted cheese on the tortilla.
Add any fresh ingredients:
Tomatoes, diced
Avocados, sliced (or guacamole)
Green onions
Micro greens
And condiments:
Sour cream
Taco sauce
Salsa
Horse radish
Roll up and serve hot OR wrap in a sheet of aluminum foil for breakfast on the go.
Brenda’s tips:
Serving size: 1 burrito (multiply as desired)
Delicious with Brenda’s Tortillas: Tex-Mex Style
*Brenda’s favorite heat-proof spatula to cook eggs: Williams Sonoma Silicone Spatula with Stainless-Steel Handle
This is the best carry-along breakfast and can be tailored to individual preferences
Window to B’s kitchen . . .
