Breakfast of Champions

25 Oct

On the weekends, Ryan and I love to have big breakfasts. (Actually, we don’t always wait for the weekends.) We love having eggs in the morning and our favorite way to eat them is wrapped is a nice, soft, toasty tortilla. That’s right, a breakfast burrito.

This tradition of Tex-Mex tastiness started when I was little. My dad would get up in the morning and start making breakfast. I was usually up soon after, but sometimes my dad would resort to creatively cruel ways to wake my brother. (i.e. banging on pops and pans, letting the dog into his room, or even the unexpected ice cold shower) Anyway, he always called these breakfast burritos, huevos rancheros, but I know better now.

Of course the concept of these burritos is fairly simple. Take a burrito, add eggs and viola, breakfast burrito. But it does have a little bit of science to it.

First, make sure you have good tortillas. As Ryan and I have learned the hard way, a bad tortilla means your burrito may crack and break while you are trying to roll it, or worse, it breaks all over you while you are trying to eat it. We stick to Mission brand when we can or we use the small corn tortillas if that’s what we have.

Second, have your ingredients ready to go inside the burrito before cooking the eggs. Let me be the first to say that rubbery, over-cooked eggs are not tasty. Cook your bacon ahead of time, chop and cook; onions, peppers, zucchini, and corn, and if you are using beans make sure they are rinsed and ready to go. Next, the cheese. This is a very important element to the burrito. Ryan likes his with American cheese, but I’m partial to an extra sharp cheddar. In the spirit of the Tex-Mex, queso fresco or queso blanco would be lovely as well.

Start with your warmed tortilla on a plate, add the cheese and other ingredients. Top with the eggs. (we scramble ours, but fried eggs are good too, but over easy tend to make a mess) Add any topping, roll and serve.

Really you can fill these bad boys with anything your heart desires. The more creative the better. Try some chirizo, or leeks. I love some fresh pico de gallo in mine or left-over grilled chicken. Toppings here are also important. Just before wrapping, finish your burrito off with ketchup, salsa, BBQ sauce or hot pepper sauce. Again, it’s what ever you like on your eggs. Again, before rolling make sure you tortilla is warm. A cold tortilla is more likely to break while rolling.

This breakfast is nicely complemented by hash browns, french fries, roasted potatoes, or our favorite, tater tots.  Not feeling that hungry… if you’ve done the burrito right it can be plenty on its own.

Not an egg person? Try a sweet version. Peanut butter, bananas, walnuts, and honey make a great combination. Or try nutella with toasted hazelnuts and fresh strawberries.

Anyway you make it, breakfast burritos are a great start to any morning.

Always thinking of the next meal


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