Breakfast Burritos
(from Bethany’s recipe box)
Serves 6
If chorizo is unavailable, you can substitute andouille, kielbasa, or hot Italian sausage. We found the burritos were easiest to eat when sliced in half. That said, they could also make a convenient meal on-the-go if left whole and wrapped tightly in foil. Whole, lowfat, or skim milk can be substituted for the half-and-half.
WHY THIS RECIPE WORKS:
Loaded with eggs, meat, vegetables, and cheese, a hearty breakfast burrito recipe seems like the perfect way to start the day on the right foot. But with all those components, burritos can be time consuming to prepare. To simplify this breakfast burritos recipe, we cooked all the components in the same pan, using a nonstick skillet large enough to accommodate all the ingredients. We cooked the sausage and vegetables together and removed them from the skillet before cooking the eggs. Careful not to overstir the eggs, we used a heatproof rubber spatula to push, lift, and folded the eggs back and forth across the skillet. The best flavor for our breakfast burritos recipes was obtained from Mexican chorizo, a spicy, garlicky fresh sausage. To prevent the tortillas from ripping when we rolled the burritos, we “steamed” them in the microwave first.
Source: Cook's Country (grouprecipes, choreboyscrubbers, mysisterskitchen2009)
Categories: Eggs and Breakfast
Ingredients
- 8 large eggs
- 1/4 cup half-and-half
- 1/2 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons vegetable oil
- 6 ounces chorizo sausage , chopped medium
- 1 red onion , chopped fine
- 1 red bell pepper , stemmed, seeded, and chopped medium
- 1 jalapeno chile , stemmed, seeded, and minced
- 1 tablespoon unsalted butter
- 6 ounces cheddar cheese , shredded (1 1/2 cups)
- 3 scallions , sliced thin
- 6 flour tortillas (8- to 9-inch)
- 1 cup sour cream (optional)
- 1 cup salsa , jarred or fresh (optional)
Directions
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Whisk together the eggs, half-and-half, salt, and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chorizo and cook until lightly browned, about 1 1/2 minutes. Add the onion, bell pepper, and jalapeño and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes (see photo). Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture.
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Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming, 30 to 60 seconds. Distribute the eggs evenly among the tortillas and, as shown in the photo, roll into burritos. Slice the burritos in half and serve, passing the sour cream and salsa (if using) separately.