Sunday, September 7, 2014

Breakfast Burritos...Customized

Breakfast burritos are not difficult to make, can easily be adapted to your personal taste and make for a satisfying breakfast or even dinner, if that's when you choose to eat breakfast.
With the following recipe you can make 4 different breakfast burritos:
Egg and Cheese
Egg, Cheese and Sausage
Egg, Cheese and Vegetables
All of the above
You can also customize the size from bite, snack to full sized - depending on the size of tortilla you use.
I served the bite sized burrito recently at a certain wedding weekend event and at a bridal shower brunch. Even the little grandmothers came back for seconds.
You can also adjust the spices according to your liking. 
We like things spicy at our house.
All I added was a little basil but if you buy unseasoned sausage you might want to add a little cayenne pepper or the like.
If you like vegetables or meat and vegetables this mixture is awesome.
The cheese is pretty basic but may I suggest you shred it yourself instead of buying it shredded, unless you like a little wood pulp with your cheese. And I recently learned this store will give you a discount for buying the whole block.
All that cheese calls for a new cheese knife from one of my favorite kitchen stores.
Next you'll need to scramble the eggs, which couldn't be easier right?
Just don't over do it with the scrambling or the cooking. I like to just push the eggs lightly with a spatula(the kind that won't melt) and take off the heat while the eggs are still "wet".
You'll be cooking them again in the final step so dry over-cooked eggs are not desired. 
Finally ready for the assembly line. Heating each tortilla in the microwave for 10 seconds makes folding a little easier.
Spread on the cream cheese and add your choice of toppings.
Fold up the bottom third and pinch in the sides like so.
Tuck in the sides and fold over.
Wa-lah! You can fold/roll however you wish but that's how I do it.
Snack sized vs. full sized. I like to grill the burritos on a panini press but you can also heat in the microwave.
If you are assembling the burritos for later consumption, individual wrapping, labeling and dating are all good ideas. I, for one, don't care for the taste of frozen eggs so I just hold mine in the fridge for up to 5 days but you can freeze them if so desired.
I do however freeze the extra sausage mixture and use it for future burrito building occasions or even in chili.

Breakfast Burritos
1 lb ground sausage
2 t olive oil
1 red onion, diced
1 red pepper, seeded and diced
1 can black beans, rinsed and drained
1/4 t red pepper flakes
18 eggs
3 c colby jack or pepper jack cheese, shredded
8 oz cream cheese, softened
12 burrito or 24 fajita sized tortillas 
Brown sausage in skillet over medium heat.
Drain fat and season to taste.
Transfer to bowl to cool.
Wipe out skillet with wet paper towel.
Heat oil in skillet over medium-high heat.
Cook onion and pepper for about 5 minutes.
Add beans and red pepper flakes and heat for 2 minutes.
Season with salt & pepper, if desired.
Transfer to bowl to cool.
Wipe out skillet with wet paper towel.
Whisk eggs just until mixed.
Reheat skillet over medium high heat.
Reduce heat to medium low and add eggs, lightly stirring until cooked but not dry.
Season with salt and pepper, if desired.
Transfer to bowl to cool.
To assemble burritos; spread a bit of cream cheese on tortilla within an inch of the edge and layer each tortilla with 1/2 cup eggs, 1/3 cup bean mixture or meat or mixture of both.
Top with 1/4 cup cheese. (reduce these amounts for smaller tortillas)
Roll up and wrap in plastic wrap and store in refrigerator until ready to cook.
To serve; heat in microwave for 30 seconds & then on panini grill until crisp.
Serve with salsa, sour cream and fresh cilantro, if desired.