Home Cooking

This past week, I’ve ended up having breakfast burritos for dinner twice.  Maybe that doesn’t sound weird to you, but I usually don’t like to repeat dinner items during the week.  I’m not going to have a burger on Tuesday and be in the mood for a burger again on Thursday, you know?  Not so with the breakfast burrito, not so.

I decided to update the breakfast burrito of my past, Dad’s simple scrambled eggs, bacon & cheese combination, by adding some veggies and some hashbrowns.  Oooooh boy, you are in for a treat!

What you will need:
2 saute pans
burrito-sized tortillas
eggs
bacon
hashbrowns/shredded potatoes
cheese
mushrooms
zucchini
onion

Anything you don’t like, want to change out, whatever; go ahead!  This isn’t a strict recipe, just my idea of a delicious breakfast burrito!

First, get your bacon frying in one of the saute pans.  I did 3 pieces of thick cut bacon for 2 people, which was more than enough.  For thinner pieces of bacon, you might want to do 2 per person.  If there’s leftovers, just eat them! 😉
While the bacon is frying, dice up your veggies until they are uniform in size, about small enough to be combined easily with the egg while not being too small they disappear.  You want to taste them!  The amounts are completely up to you.
When the bacon is about done, get your other saute pan on the heat and put some oil in there.  Once that’s heated, throw in your shredded potatoes to make the hashbrowns.  I am shamed to say we just bought some frozen shredded potatoes, which makes it a hell of a lot easier but not healthier.  I prefer to shred potatoes when making hashbrowns, but sometimes you want time on your side.
Get the potatoes cooking only when the bacon is done and out of the pan onto some paper towels.  Scoop out as much of the crud in the bacon pan as you can, reserving about a tablespoon (just eye it) of the bacon grease.  Get that back on the heat and add your veggies.  Cook them down for a minute or two and then throw your eggs in.  We did 4, 2 eggs per person, which worked out well.  We probably could’ve done 3 total!  I think we eat too much.
So, recap!  You are now cooking your eggs, stirring regularly to scramble them, while your potatoes are browning.  Flip the hashbrowns at some point, usually after 3-5 minutes.  The goal is to have everything cooking done at the same time.  In my house, THIS NEVER HAPPENS.  So don’t feel bad if it doesn’t happen for you.  Our eggs were always done first, but as long as something is hot in that burrito, it will all be hot.

Now, get your tortilla spread out and ready on your plate.  You could heat up the tortilla if you wanted to, but we didn’t bother.  Put the cheese down first.  Doesn’t matter what you use; Ryan and I are partial to Boar’s Head Chipotle Gouda right now, and that worked great!  Creamy & spicy, yummmmmm.

Once you have your cheese on your tortilla, start scooping the food in.  I like to add the eggs & veggies first, as the heat will melt the cheese.  Then add your hashbrowns, and finally, break the bacon into bite-size pieces as you place it in your burrito.  Wrap it all up (if you can!) and voila, a heavenly dish.  Good for dinner, or breakfast, I’m sure! 😉  The nice thing is it really doesn’t take that long to make.  No photos because we scarfed them up!!

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