Normally the Sunday of Memorial Day is a day for relaxing in the nice spring weather with a barbecue roasting in the background. Unfortunately, for those of us in the New York area, today is anything but. It’s gloomy and was down pouring when I left the house to go grocery shopping this morning. I returned to the house much soggier than when I had left. That’s alright though as I was looking forward to making some delicious and easy breakfast burritos.
This recipe makes 2 adult sized (honestly bigger) burritos.
(Not pictured: sausages, whoops!)
- 4 large eggs
- 1 (ish) tablespoon lowfat milk
- 1 tablespoon butter
- pinch of ground black pepper
- pinch of garlic powder
- shredded Mexican blend cheese
- 2 10-inch tortillas
- microwavable frozen sausage patties
- 2 tablespoons salsa
- 2 tablespoons sour cream
- 2 hash browns
- 3 tablespoons vegetable oil
Start by cracking your eggs into a mixing bowl. Pour the milk into the eggs. If you have never done this before, take note! This allows your eggs to become nice and fluffy. Also add your ground pepper and garlic powder to taste. Whisk thoroughly.
Heat a small skillet on medium-high heat and pour in vegetable oil. Let this get nice and hot for a minute or two. Then carefully lay your hash browns in.
While the first side of the hash browns are frying, heat your medium skillet over medium heat and drop a tablespoon of butter. This is another egg trick I learned, which gives you more luxurious eggs than oil. Plus, there’s a lower likelihood of the eggs crisping as butter doesn’t get as hot as oil. Let sit for about 30 seconds while your eggs start to cook. In the meantime, flip your hash browns so they can cook on the other side.
With a wooden or silicone spatula, gently push the eggs around the pan, creating a nice scramble. Your eggs should be cooked within 1-2 minutes or so. Ideally, they should still glisten a tad in order to avoid overcooking. Turn off the heat. Your hash browns should also be done. Remove from the pan and lay on paper towels to soak up oil.
Follow the package instructions for you sausages. Mine ask me to lay the sausages on a microwave-safe plate and nuke it for 2 minutes. Yours is likely similar. Tip: for a different take on these burritos, feel free to use bacon, cold cuts, or some leftover meat from another meal.
Time to put it all together. Lay each of your tortillas on a plate. You could also use a cutting board, but why bother 😉 Lay half the eggs on each tortilla in a straight line down the middle, stopping about 1.5 inches from the bottom. Next sprinkle a handful (as little or as much as desired) of cheese on the eggs.
I actually forgot to cook the sausages, so I put the salsa and sour cream onto my burritos at this point. You can do it now or at the end. Everything gets eaten together anyway!
Next up, you can lay your sausages along the same line of the eggs. I happened to have patties so I cut each into fours before putting them in. If you have sausage links or other meat, do what works best for you. Finally, I cut each hash brown into fours and aligned those in the burrito as well.
(Okay, okay, this is a boring picture. However, DELICIOUS)
Last step…ROLL IT UP! The reason I advised leaving the inch and a half at the bottom is so you can fold that up before rolling in the sides. This ensures you will be able to pick up your delicious masterpiece without the insides falling out. Viola! You now have two delicious and easy breakfast burritos. This recipe can easily be multiplied for larger families and adjusted based on taste and preference.
While a highlight of the day was these easy breakfast burritos, it doesn’t quite make up for the gloomy Memorial Day. Fortunately, we moved the barbecue to tomorrow. Can’t wait for all that deliciousness! Comment below and let me know how you are spending your weekend! Or if you happen to make some burritos, let me know what you think! Until next time…