My Uncle Joe makes terrific breakfast burritos, which he wraps in foil to keep warm. On crowded weekend mornings, the pile of burritos shrinks with each waking person.
Consider the following recipe a blueprint for breakfast burritos, but by all means adapt it to your own taste and the contents of your larder (skip the sausage, add green chiles or cilantro, even refried beans). I like to make a full batch, cut the burritos in half, layer them in a plastic container, and stow them in the fridge. It’s the ultimate fast food, easy to warm up for a quick meal or snack.
| ||½ || lb. Mexican chorizo, sausage substitute, or breakfast sausage |
| ||~ || Canola oil |
| ||1 || small yellow onion, chopped |
| ||1 || green or red pepper, chopped |
| ||2 || medium potatoes, cooked, cooled, and cut into cubes |
| ||6 || eggs, beaten |
| ||~ || Salt |
| ||3 || Tbsp. butter |
| ||½ || cup grated Monterey Jack or Cheddar cheese |
| ||4 || flour tortillas, white or whole wheat |
| ||~ || Salsa (optional) |
To reheat, wrap the burritos in foil and heat for 15 to 20 minutes in a 350-degree oven. Alternatively, wrap an individual burrito in a paper towel and heat it in the microwave for 30 seconds.