Thursday, June 28, 2012
from scratch breakfast burritos
What I want to share today is more of an idea or method than a recipe. During these busy summer mornings, it's nice to have something we can quickly grab from the freezer for breakfast, but that is still homemade and nourishing. That's the need that created these breakfast burritos. It's also fun to mix it up, and add seasonal ingredients as they become available. I aim to make ours completely from scratch, using both homemade flour tortillas and breakfast sausage.
Here's how I typically make ours, using only one pan, and assembling all the components at the end:
1. In a cast iron skillet, cook breakfast sausage, which has been cut or formed into small pieces, until done.
2. Remove sausage and set aside. Add a little butter to the pan, and sautée vegetables until softened. Usually this includes onions, mushrooms, spinach and/or sweet peppers. I occasionally cut up small cubes of potatoes to include as well. If the potatoes aren't pre-boiled, cook them thoroughly in the pan first (adding some bacon grease if need be) before adding the other veggies.
3. Remove vegetables from pan, adding to sausage. Beat eggs with salt and pepper, add to pan, cooking gently with moderate heat. When the scrambled eggs are nearly finished, add shredded cheese. I often use a combination of cheeses, but have found more sharply flavored cheese tastes best.
4. Remove eggs from pan, combining with the vegetable and sausage mixture.
5. Add mixture to tortillas, topping with picante sauce, salsa, or green chile sauce.
6. Roll them up, eat some, and freeze the rest! They can be warmed up straight from the freezer in an oven or microwave.