Tuesday, October 6, 2009

Breakfast Burritos!

This makes 2 burritos, so adjust to fit your crowd.  I usually make enough for 2, then refrigerate half to have the next morning.  This particular one contains mushrooms, red and green peppers, turkey sausage, and tomato.  I don't think I've ever made them the same way twice!

2 eggs
3 tbsp milk
1/4 tsp Tabasco sauce
1/4 tsp season salt
Sausage, ham, or bacon (cooked)
Your choice of sliced and diced veggies: green pepper, red pepper, onion, mushroom, tomato, baked potato, broccoli
2 burrito size tortillas
Cheese, if desired (American or Cheddar Jack are my faves)
Salsa if desired

In a tablespoon of olive oil, saute your veggies.  While they are cooking, crack your eggs into a bowl.  Add milk, tabasco, and season salt.  Whisk those puppies until the yolks are broken and your egg mixture is fluffy.  When your veggies are close to being cooked, add in your choice of meat.  Let the meat and veggies heat up.  Once everything is heated, add in your egg mixture and scramble.  When your eggs are fully cooked, top with cheese.  After your cheese is melted, split in half on a warm tortilla (microwave for 10 seconds).  Roll up and enjoy! 

Tip:  Saute your veggies and cook the meat the night before.  This leaves less preparation for the morning, and you can get out the door faster!  You can chop everything up and refrigerate in a container.  In the morning, just throw into your omelet pan to heat up, and then add your eggs!

My review:  These are so good, and a lighter version than what you can find at a fast food restaurant, not to mention CHEAPER!  I usually use whatever leftover veggies I may have from the night before.  It's a nice quick breakfast to start your day!