I am often asked why my breakfast recipes, such as Vegetable Frittata and Breakfast Baskets are vegetarian. Don't get me wrong. I love bacon. Actually, if it wasn’t for my Candy Bacon recipe, I probably would have never started writing this blog. I couldn’t go anywhere without people asking me for that recipe. Although I love bacon, when I add it to some dishes or sandwiches, like these Breakfast Burritos, I don’t taste anything but the bacon, so I choose to eat my bacon on the side.
I started making Breakfast Burritos when summer was over and I needed some quick and easy, go-to-breakfasts while rushing to get out in the morning. I typically make 8 of them at a time because that’s how many tortilla wraps are in the package. To freeze, wrap them individually in plastic wrap and place most of them in the freezer. Be sure to have one or two in the refrigerator, where they can stay fresh for several days. I fill them with what I like to eat, but feel free to add cooked breakfast meats and/or other vegetables that you prefer.
§ 1 package flour tortillas (8)
§ 8 eggs
§ 1/4 cup milk or half and half
§ 2 teaspoons kosher salt, divided
§ 4 tablespoons butter
§ 2 - 3 cups grated cheese
§ 2 - 3 cups chopped vegetables
§ Cooked Breakfast meat (sausage or bacon), optional
In a medium sized bowl, add eggs, milk and half of the salt and beat well.
Over medium heat, melt 1 teaspoon butter in a skillet and add 1/2 cup of the egg mixture. On a separate skillet, warm one tortilla to soften.
When the egg sets, flip and cook for another 30 seconds.
Place the cooked egg onto the softened tortilla. Sprinkle with vegetables, cheese and salt.
Wrap the tortilla by folding in the sides towards the center and roll into a cylinder shape.
To serve immediately, in a skillet, slowly brown the outside on the burrito while melting the cheese on the inside. To store, wrap each burrito tightly in plastic wrap and freeze until ready to use. For a printer friendly copy of this recipe, go to Breakfast Burritos. Enjoy!