Breakfast Burritos

Breakfast burritos are truly the perfect meal. Eggs, veggies, meat and cheese are all wrapped up in the perfect package and ready to take on the go (or eat at the table). No knife or fork needed. Just two hands and a hungry tummy.

Now, I've made breakfast burritos before, but I wanted to try something new. Something a little different.  You all know that I love the Pioneer Woman and a few weeks ago when her show came on Saturday morning, she featured these breakfast burritos for her hungry husband while he was working on the ranch. I thought to myself, boy these would be good to make to take to Reno for the captain and I this weekend. Reno you may ask? Every year, well for the past couple of years, the captain and I have been going to the Reno Air Races in September. He's been going since he was a little guy and has never missed a year! Impressive, right? Seriously. There are so many awesome planes to see and the racing is really cool. Just don't tell him that I think I am turning into a Strega fan. If you don't know what I am talking about, Google it. Just trust me.

Back to burritos. The reason I wanted to bring these for us is because 1. we have to get up at the crack of dawn on Sunday to get out to the Reno-Stead airport before it get's too busy and to see some of the first races and 2. because I wanted to surprise the captain with a breakfast that all we had to do it heat up and hit the road. No stopping!  These burritos are super easy to make and don't take much time at all to put together. In fact, you can even make these a day ahead, wrap them in foil and place in the fridge until you are ready to heat them up. If you are me and like a little, okay a lot, of sour cream in your burrito, just make sure not to put it there until you are ready to eat. Or just plop a little on it when you are done heating it up. No one likes heated up sour cream. At least I don't. It just sounds gross.

The original Pioneer Woman recipe called for breakfast sausage, but since I had just made oven bacon (check out the recipe here!) I knew we had to go the bacon route. If you are not a bacon lover, by all means, just use a a pound of your favorite breakfast sausage here. No biggie. Then comes the next part - potatoes. I had a few left over from earlier in the week (I will have to show you the BEST way to make baked potatoes without using the oven!), so I went ahead and sliced them up and tossed them in the pan. If you don't have any left over, just pop a few in the oven or just slice a few raw ones up and cook them in the pan until tender. No need to get fancy here. Whatever is easier for you. Once the potatoes are ready, saute up some veggies - I used bell pepper, a little onion, green onion and there was even some left over cooked mushrooms in the fridge so I thew those in there too. Why not! Add in the eggs and bacon, cook until done and then you are ready to make your burritos. That is if you can avoid eating the egg mixture before it hits the tortillas. Don't say I didn't warn you.

I found these big tortillas for under 150 each! Be careful though, some are over 300!

cook up the potatoes

add in the bacon

eggs and green onions

close up of the egg action

burrito making station.

first, heat up the tortilla for a few second and then top with cheese

add the eggs and then top with salsa and/or sour cream

tuck and roll

ta da!

Breakfast Burritos (adapted from Pioneer Woman)

• 1 package bacon
• Two large potatoes (any kind), sliced
• 10-12 whole Eggs
• Chopped Chives, to to taste
• 1 red bell pepper, chopped
• 1/2 medium, chopped
• 1/2 cup mushrooms (optional)
• Seasoned Salt And Pepper, to taste
• 1 cup Cheddar cheese (or any kind you like) + more for burritos
• Flour Tortillas
• Salsa, sour cream and other burrito toppings

Cook up the chopped potatoes until warm and brown (if they are raw, chop and cook in pan with a little olive oil until soft and tender). Then cook up a package of your favorite bacon. Drain off the fat.  Then cook up the veggies until soft and tender.

In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of cheese. If you are feeling spicy, here is where you can add in some Tabasco or your favorite hot sauce.

Once your bacon is cooked and crispy, drain add in the breakfast potatoes and veggies back in and stir to combine over low heat. Pour the egg/cheese mixture over the veggie/bacon/potato mixture. You don’t want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook. 

When fully cooked throw some into a nice warm tortilla, slather on salsa (or sour cream or your other favorite burrito toppings) wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.

This recipe makes a lot of burritos, so you can cut the recipe in half or just make them all and freeze the extras for a quick breakfast when you need one. Just make sure to wrap the burritos up really good with plastic wrap or foil and then place in a big Ziploc to avoid freezer burn!