Breakfast Burrito

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Weekends are usually the only time I have to make a family breakfast. But, even on the weekends I may be crunched for time to get breakfast on the table. Between basketball games, errands or family outings I sometimes have to pull together a quick meal before we head out the door.

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Breakfast Burritos are a quick way to get a relatively balanced breakfast on the table without a lot of fuss. Plus, the burritos are light but filling so you feel satisfied and not hungry a few minutes after eating. I like to add veggies to my Breakfast Burritos to make them seem healthier than if I loaded them with potatoes or other heavy foods like you see in fast food commercials. That being said, it doesn’t mean I don’t like a little bacon on my burrito. Healthy is good but bacon is too!

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Getting back to the veggies in the Breakfast Burrito, I count salsa as a veggie. Salsa is basically nothing but veggies. Tomatoes, onions, peppers. Three vegetables in one scoop of salsa. How great is that? Even my youngest son likes salsa. Although he would also tell you he does not like fresh tomatoes. Cooked? Yes. Fresh? No. Crazy I know but it is all a mind game. There are plenty of things in life folks say they don’t like in one form but love them in another form. For instance, I have a friend that refuses to each raw broccoli with dip. However, she is wild about broccoli salad. Go figure. Hmmm… it must be the bacon. Again, bacon is always good. Yea bacon!

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Okay, I got off track for a second. Back to the Breakfast Burritos. You can add whatever you like to your burrito. Leftovers are a wonderful filling to Breakfast Burritos as long as they go with eggs. Try my standard version of a Breakfast Burrito then try creating your own version. Whatever you do I know it will be good.

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Breakfast Burrito

Ingredients:
8 large eggs
6 slices bacon
3 large tortillas
¼ cup milk
½ cup shredded Colby Jack cheese
¼ cup shredded sharp cheddar cheese
¼ cup salsa
1 tbsp sour cream
1 tbsp butter
cooking spray

Preheat oven to 250 degrees.

Place bacon on a microwave safe plate with a stack of 3 paper towels and cover with a paper towel. Microwave bacon for 4 ½ minutes until crispy. May need to adjust time based on your microwave. Set aside.

Melt butter in a medium size non-stick frying pan. Add eggs and milk. Break up yolks in the pan and stir until eggs are blended with the milk. Stir in cheddar cheese and black pepper. Cook until eggs are scramble, light and fluffy.

Lay a large tortilla on a flat surface. Spread a little cream cheese over the tortilla. This will act as a binding agent to keep the tortilla together when you roll it up. Place a spoonful of scrambled eggs at one end of the tortilla. Layer a little salsa over the egg then sprinkle shredded Colby Jack cheese over the salsa. Add two slices of bacon over the cheese. Fold the closest end of the tortilla over the filling then fold in the two sides. Roll the tortilla tucking in the sides as you go until you reach the other end of the tortilla. Place tortilla on a cookie sheet sprayed with cooking spray. Repeat with remaining tortillas. Bake the tortillas for 5 – 10 minutes to allow cheese to melt and the tortilla is warm.

 

 

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