Breakfast Burritos

by Ginger the Mom // 12-Sep-17 7:05am // No Comments

People love do-it-yourself food.  You can add as much or as little as you like  to this great breakfast dish.

Ingredients:

• 4  flour tortillas (burrito size)
• 6-8 eggs
• 1 Tab butter
• 1/2 lb sausage meat/chorizo
• 1/2 lb shredded seasoned chicken
• 1 c potatoes, roasted/hash-browns
• 1 4 oz can diced green chilies
• 1 4 oz can jalapenos
• 1 4 oz can black olive
• 1 c corn, fresh or frozen
• 1 c diced green or red onion
• 1 red bell pepper, seeded and diced
• 1 c  drained, rinsed canned black beans
• Salt and freshly ground black pepper
• 1 c (1/4 lb) shredded pepper jack, jack, or cheddar cheese
• 1 c  sour cream
• 1 c salsa
• 1 large tomato, diced
• 1 small avocado.  cubed (or guacamole)
• Hot sauce

Directions:

1. Brown the sausage.  Set aside.
2. Beat the eggs with salt and pepper.
3. Melt the butter in a skillet.
4. Cook the eggs.

Assemble: 

1. Start with a big tortilla: The bigger the tortilla, the easier making a tight wrap will be.
2. Warm the tortilla: A warm tortilla makes for a nicer-tasting burrito, but it also makes the tortilla more pliable and easier to wrap. Warm the tortilla for about 10 seconds on each side in a hot skillet. Don’t let it get crispy.
3. Spread a small amount of egg horizontally slightly below the center of the tortilla.  Don’t go all the way to the edges.  One of the biggest keys here is to not overfill the burrito. Put in enough filling to fill perhaps a quarter of the tortilla at most.
4. Add any additional sauce or toppings. Again, don’t overfill.
5. Fold the sides in so they nearly touch (but not quite).
   
6. With the sides folded in, use your thumbs to bring up the bottom of the tortilla. This is almost like wrapping a present; tuck in the ends while bringing up the bottom flap.
7. Bring up the bottom of the tortilla and pull it tightly.
   
8. Roll the bottom of the tortilla tightly. From here on out you’ll be rolling up the tortilla as tightly as you can, squeezing the roll back towards you as you go.
9. Roll…
10. Keep rolling…
11. Press and crease the end of the tortilla as you finish rolling it up. Try to curve the rest of the tortilla around the wrap so it stays in place.
12. Ta-da! A burrito so well-wrapped you can eat it all the way to the end. Cut it in half if you want (it should stay together just fine).

 Note:  Or you can completely over fill the tortilla and attack it with a knife and fork.  After all, the object is all the good stuff, not the tortilla!

Serves:  4

Source:  Recipe- Ellie Krieger,  How to wrap – The Kitchen, Faith Duran

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