Breakfast burritos are one of our favorite breakfasts these days. I like them because they use up little bits of things we have left in the fridge and truly stick to your ribs. I often schedule them for the morning before a good day of hiking.
You can change up the ingredients based on what you have or what you like, even to the individual burrito. I didn’t use tomato in my guacamole because it’s not the right season, but you better believe that when we’re drowning in CSA vegetables this summer we’ll use them again. I don’t like sausage in my burrito but Gavin does, so I just add it to his. Like I said, they’re super-flexible!
Ingredients for 2 Burritos
- 1 small potato
- 1/4 red bell pepper
- 1/4 red onion
- 1 teaspoon vegetable oil
- taco or fajita seasoning
- 2 breakfast sausage patties, optional
- 1/2 avocado
- 1/2 lime
- 1/2 roma tomato
- 1/2 jalapeño, seeded and diced
- 2 eggs
- 2 8″ flour tortillas
- 1/2 cup shredded cheddar or pepper jack cheese
- 1 green onion, diced
- sour cream, optional
- Peel and dice the potato into 1/4″ pieces. Put it in a bowl and cover with a plate. Microwave until the potato is soft, about 3 minutes.
- Meanwhile, dice the other vegetables into 1/4″ pieces. Set aside a small amount of the red onion to use for the guacamole.
- Heat the oil in a 12″ nonstick skillet over medium-high heat. Add the potato, red bell pepper, and onion. Sprinkle with salt and fajita or taco seasoning, if desired. Cook the sausage in the same skillet. (We like the frozen patties from Costco that are pre-cooked and just need reheating but you could use any type of sausage.)
- Meanwhile, prepare the guacamole. Scoop out the avocado flesh into a bowl. Add the reserved red onion, diced jalapeño, and tomato. Top with the lime juice and season with salt. Mash with a fork.
- When the sausage is cooked through and the vegetables are soft and have brown edges, beat the eggs in a bowl. Pour over the vegetable mix and cook, stirring occasionally, like you are making scrambled eggs. When cooked, remove to a plate. Cut up the sausage if necessary.
- Turn the heat down to medium-low. Put one of the tortillas in the pan and let sit for 30 seconds. Flip over and top with half the cheese in the center of the tortilla. Let sit for about 60 seconds, or until the cheese starts melting and tortilla is pliable.
- Remove to a plate, top with half the egg and vegetable mixture. Top with toppings as desired and fold into a burrito. Repeat with the other tortilla and remaining ingredients.
I got two new cookbooks for Christmas, both from Cook’s Country. They’re a part of the same organization as my beloved America’s Test Kitchen and Cooks Illustrated. We’ve been trying some new recipes and these pancakes have earned a permanent spot in our weekend breakfast rotation despite their fussiness.
For Valentine’s day I tried to make our half batch heart-shaped, but they are equally good any day.
- 1 1/4 cups flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup sour cream
- 2 eggs, separated
- 2 egg whites
- 2 tablespoons butter, melted
- vegetable oil, for cooking
- maple syrup, for serving
- Mix together flour, sugar, baking soda, and salt.
- Mix together buttermilk, sour cream, egg yolks, and butter.
- Use a mixer to beat the egg whites to soft peaks.
- Pour the dry ingredients into the wet and mix until just combined. There should still be flour lumps and streaks.
- Use a spatula to fold the egg whites in until just combined.
- Heat the oil in a skillet or on a griddle over medium-low heat. Spoon the batter into the pan, about 2 tablespoons per pancake.
- Cook pancakes until browned, 2-3 minutes. Flip and cook 2-3 minutes more.