Breakfast burritos are very popular here in New Mexico. I've been making them for a long time, but only recently had my first "real" breakfast burrito (a.k.a. made by a restaurant). They are a favorite at my house and are often our go-to-last-minute Sunday dinner.
Here's how I make mine one layer at a time:
- Flour tortilla (I love these Tortilla Flat tortillas that you cook yourself)
- Bacon pieces (we love Jennie-O turkey bacon)
- Hashbrowns*
- Scrambled Eggs w/Green Chili**
- Grated Cheese
- Quick Salsa
* Hashbrowns:
Heat a little oil in an non-stick skillet. Grate potatoes (I usually do 3) into the hot pan. Salt and pepper.
Brown on one side. Cover with lid and cook on a lower heat until potatoes are cooked through.
** Scrambled Eggs:
Beat 5 or 6 eggs with a little milk. Mix in 1/4 c. green chili (or one 4 oz. can). Salt and pepper. Scramble eggs and green chili together in a non-stick skillet.
Enjoy!
We have these for dinner so often; it's quicker than spaghetti and my husband loves it! :-) In my variation, I cook tater tots in a can of tomatoes and green chiles (I include the juice) (salsa would work, too). Then I scramble some eggs in the same pan (a trick I learned from my mom for easy clean-up!). Finally I add in chunks of link sausage I heated up in the microwave and a sprinkle of cheese. Yummy!
ReplyDeleteOooh, thank you for posting this! I loved having these at your house. I think I'm going to have to put them on my menu in the next week.
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