January 25, 2015
I'm good though; I very rarely ever buy them because they're pricy and kind of terrible for you, especially the ones with cheese. Those are about 97% sodium.
I was looking through my refrigerator for something to make the other day, and saw scraps from a bunch of other meals. Half of a bell pepper, half of an onion, a package of bacon with only a couple slices left, a small hunk of white cheddar, a couple of potatoes. Then I remembered I had tortillas in the freezer and a new carton of eggs. I had all the fixin's for a breakfast burrito.
And this has got all the good stuff. Eggs and cheese and bacon and peppers and onions, oh my! Super delicious and super satisfying, and totally customizable. Make it with sausage or steak strips. Use your favorite shredded cheese. Add spinach or tomatoes or whatever your little heart desires. These puppies take a little longer to make than the frozen ones, but the effort is totally worth it. Especially when you have leftovers that you can just pop in the toaster oven when needed.
Yield: 4 burritos
4 burrito style tortillas
3 strips of bacon, diced
1 medium potato chopped small
1/2 onion, diced
1/2 bell pepper, diced
salt and pepper, to taste
4 eggs, lightly beaten
1 cup shredded white cheddar cheese
1 tbsp olive oil
Place the tortillas on a microwave safe plate and heat for a few seconds in the microwave until soft.
In a large, non-stick skillet, cook the bacon over medium high heat until browned and crispy. Add the potato, onion, and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the potatoes are fork tender. Add the eggs and cook, while stirring, until the eggs are cooked through. Stir in the cheddar and remove from heat.
Divide the filling equally between between the tortillas. Fold sides and ends of tortilla over filling and roll up. Add the olive oil to the skillet and heat on low. Add the burritos and toast on each side until golden brown. Serve hot.
Recipe by Kim
Kim @ Treats and Trinkets