Thursday, March 21, 2013

Breakfast Burritos

My love for breakfast burritos knows no bounds. Literally. I will eat them for breakfast, lunch, dinner, and as the occasional midnight snack. They're the most satisfying, conveniently portable breakfasts out there and the ways that they are customizable to your tastes are pretty much infinite. Don't like red bell peppers? Add some chopped jalapenos instead. Shiitake mushrooms not your thing? Omit mushrooms altogether and throw in some sun-dried tomatoes! Or caramelized onions! Or a big old handful of chopped cilantro! Whatever your little heart desires. I tend to use this as a base recipe to clean my fridge out with. After a big Italian meal, I took my leftover prosciutto and Parmigiano Reggiano the next day and mixed it all up with some eggs and a scattering of baby lettuce leaves from a salad I had made the night before, and voila! Dinner and a clean fridge in one. xo

Breakfast Burritos
4 breakfast sausages
4 large organic eggs
Splash of half and half
Ground black pepper
Coarse sea salt
4 flour tortillas
1 red bell pepper, chopped
Handful of shiitake mushrooms, chopped
Cotija cheese

Begin by browning the breakfast sausage in a skillet over medium heat, breaking up the meat into pieces as you go. After a few minutes, add the red bell pepper and mushrooms and saute for 5 minutes until the sausage is browned and broken up into small pieces and the vegetables have started to go all soft and lovely. Turn down the heat to low.

Crack the eggs into a bowl and add the half-and-half, and salt and pepper. Beat together lightly. Pour the egg mixture over the sausage mixture. With a wooden spoon or rubber spatula, gently stir the mixture continuously over low heat until the eggs are set. This will take a good 10 minutes or so. Taste and adjust the seasoning, adding more salt or pepper as needed.

To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a crumbling of Cotija cheese. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.