Friday, June 3, 2011

Breakfast Burritos

Last week, I was craving breakfast for dinner. I was also craving burritos. What better way to get everything at once than with a breakfast burrito?

The great thing about these is that you can customize them any way you like. These are a bit 'kitchen sink-y'. I'm using leftover ham from Easter (it was in the freezer, I promise!), and roasted red peppers from my Roasted Red Pepper Hummus. The roasted green chiles were left from when I made Creamy, Cheesy Chip Dip (also frozen!). But whatever you want to use would be great.

Cut the bacon and sausage into bite-sized pieces and start them off in a large pan.

While the meat is cooking, dice the peppers, onions, chiles, and garlic.

Once the meat is delicious and cooked through, you can add the veggies.

Cook the veggies until they're softened. Then you can add the ham.

Pour in a whole bag of hash browns. I used the kind from the refrigerated section, but you could use frozen ones too. Diced potatoes would be fine here too. Even leftover mashed potatoes would be a great addition!

Stir everything together. Drizzle in a little vegetable oil, to help the potatoes brown evenly. Salt and pepper them, too. Potatoes don't have much flavor and you want to help them any way you can.

Press the hash brown mixture to the bottom of the pan and leave it alone.

While the hash browns are browning, start your egg mixture. Eggs, a little half and half, chives, salt, and pepper.

Use your super speed to stir the eggs together.

Make sure the hash browns are browned on both sides. I love when they're crispy. Once they're perfect, turn the heat down a little, to medium-low, and pour in the eggs. Stir things gently until the eggs are fully cooked.

Warm your tortillas slightly, to keep them from splitting. I covered them with a moist paper towel and microwaved them for 10-20 seconds. Doing this will make them more manageable when you try to fold them; it will also keep them from cracking.

Spoon your egg and hash brown mixture into the center of the tortilla.

Top with sour cream and salsa.


Top the burritos with shredded cheese and then start rolling 'em up.

Be smart and use two hands to roll up the burritos. Fold in the sides, and then start folding the tortilla the other way, so the tucked-in sides are on the inside.

If you really like to plan ahead for the week, you could wrap these bad boys up in tinfoil and store them in the fridge. Pop them in the oven while you're getting ready in the morning and you've got a quick and hearty breakfast!

Recipe: Breakfast Burritos

3 slices bacon, cut into bite-sized pieces
4 sausage links, cut into bite-sized pieces

1/2 roasted red bell pepper, diced
1/2 onion, diced
2 whole roasted green chiles, diced
2 cloves garlic, minced

1/2 c. diced ham
1 bag preshredded hash browns
2 tbsp. vegetable oil

6 large eggs
splash of half and half or milk
1 tbsp. minced fresh chives (or 1 tsp. dried)
salt and pepper, to taste

tortillas, warmed slightly to prevent cracking

1 c. shredded cheese

In a large pan, brown bacon and sausage over medium heat. When they have rendered their fat and are beginning to brown, add peppers, onions, chiles, and garlic. Saute until softened. Add ham.

Add hash browns to pan; stir everything together. Drizzle with vegetable oil. Press potatoes down gently into the bottom of the pan and let cook until browned. Flip hash browns and allow to brown on the other side.

In a small bowl, combine eggs, half and half, chives, and salt and pepper. Whisk to break eggs.

Gently pour eggs over hash brown mixture; lower heat if necessary. Gently stir until eggs are fully cooked. Pull off heat.

Cover tortillas with a moist paper towel and heat in microwave for 10-15 seconds until warmed. Spoon egg-and-hash brown mixture into center of tortilla. Top mixture with sour cream, salsa, and shredded cheese. Roll tortilla into a burrito shape. Serve!

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