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.
We’ve been on a big winter squash kick this year. It makes a great side dish with almost anything, but especially pasta. It’s quick and Gavin likes it, so that’s a win in my book. This year I finally figured out a way to make soft and delicious acorn squash, thanks to The New Best Recipe. It takes about three minutes to get oven-ready, which is the best.
- 1 acorn squash
- olive oil
- 1 tablespoon butter
- salt and pepper
Preheat the oven to 400˚. Cut the squash in half and scoop out the seeds. Pro tip: use an ice cream or cookie scoop, not a spoon. The sharper edge makes ALL the difference.
Then put a little oil in the squash and brush it over the exposed surfaces.
Then turn the squash over on a foil-covered baking sheet. Seriously, use the foil. Don’t skimp.
Bake it for 40 minutes. This is great because you can cut and throw it in the oven and then…make the rest of your dinner. Or sit down.
When it’s done, flip it over, put a half tablespoon of butter in each half, and sprinkle with salt and pepper. You can scoop the flesh of the squash out with a fork, mixing it with the butter as you do. So tasty!
This recipe is a staple of our household, but it’s more of an equation than an actual recipe because it’s so flexible.
Pasta + pantry item sauce + almost any vegetables + meat (optional) = delicious and quick dinner!
For pasta, we have made this dish with spaghetti, linguine, rotini, rigatoni, penne, and campanelle. All have been good. Our favorite is probably rotini or penne as we find it easier to eat a short pasta with the vegetables, but by all means use what you have on hand.
Start boiling the water for the pasta, then prep your vegetables. We have enjoyed all of the following in this dish, at various times:
- Bell pepper
- Snap peas
- Green beans
- Edamame (out of the shell)
You can even use a mixed bag of frozen vegetables. Start cooking your vegetables in a skillet with a little oil according to the length of time they need to cook. So I usually start with carrots, broccoli or green beans, then onion and bell pepper, and so on.
At the end, add your cooked chicken to heat it. If you are cooking the chicken from raw, start with that, then move it to a plate while you cook the vegetables. At the end, mix it back in.
While your vegetables and pasta are cooking, mix up the sauce. Add hot water to the peanut butter and stir to combine. It will look super gross at first. Just keep stirring.
Then add the other ingredients and taste. It should be runnier than you think – it will get much thicker when you put it on the pasta.
When your pasta is done, add it to the pan with the cooked vegetables. Pour on the sauce and toss to combine.
Serve with the green onions, peanuts, and lime wedges.
- 8 ounces pasta (almost any shape works)
- 1 cup peanut butter (crunchy or smooth)
- 3/4 cup hot water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 lime, half juiced and half cut into wedges
- 2 teaspoons Asian chili garlic sauce
- cayenne pepper, to taste
- vegetables (see above for suggestions)
- 1 tablespoon vegetable oil
- 1 1/2 cups cooked shredded chicken (optional; or 1 pound raw boneless chicken, cut into bite-size pieces)
- 2 green onions, sliced
- 2 tablespoons roasted peanuts, chopped (optional)
Boil water for pasta and cook according to package directions.
Meanwhile, in a large pan, heat vegetable oil. Add vegetables, season with salt, and cook to desired tenderness. Add chicken to pan to heat.
While pasta and vegetables cook, combine peanut butter and hot water. Stir to combine. Add soy sauce, rice wine vinegar, lime juice, Asian chili garlic sauce, and cayenne. Adjust seasonings as desired.
When pasta and vegetables are done, drain pasta and add to pan with vegetables. Toss with sauce to combine. Serve accompanied with green onions, peanuts, and lime wedges.