Like many households, convenience food is a more of a necessity than a convenience oftentimes. After a long day, coming home to something already prepared (or easy to prepare) is often just what I need to take care of the little green hungry monster which lurks around every corner! But even more important is how we start our day. Breakfast is really an essential meal and many times it is ignored or just grabbed and eaten on the run.
One of my favorite drive-thru breakfasts is the breakfast burrito. Long before restaurants started carrying this breakfast wonder, we were making these at home. Now, being originally from a part of the country which is influenced greatly by the southwestern and Mexican cuisines, I tend to make my breakfast burritos with a little more flavor (aka spice). After all, who wants to eat a boring breakfast day after day, right?!?
Now the recipe I use, makes A TON of burritos. If you have a large family, or are feeding a crowd, this is perfect for you. However, if you are like me and don’t have many mouths to feed, then make some space in your freezer, because these freeze and re-heat beautifully for a quick breakfast on the go. Usually, I will make up a batch on a Saturday morning once a month and will freeze the leftovers.
Not only are these delicious and full of flavor, but you know where the ingredients came from and they are more economical if you shop sales for your ingredients.
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So without ado, here is my favorite Southwestern Breakfast Burrito recipe:
Southwestern Breakfast Burritos
1 LB Ground Beef
1 LB Ground Sausage
1 Onion, diced
1 Pepper, diced
1 can Diced Jalapenos, drained (optional)
1 Dz Eggs
2 T Heavy Cream
2 C Cheddar Cheese, shredded
1 1/2 t Black Pepper
3/4 t Salt
3 packages of Burrito-sized flour tortillas
1. Cook ground beef and ground sausage in skillet until cooked through. Add salt and pepper at beginning of cooking.
2. Place meat in a heat-proof bowl, sprinkle taco seasoning on top and mix.
3. Add onion and pepper to the same frying pan.
3. Cook onion and peppers until peppers are done enough to easily cut with little or no effort.
4. Add diced jalapenos to pan and then re-introduce meat to pan. Mix ingredients in pan, then return to heat proof bowl. Set skillet aside.
5. Crack eggs into bowl, add heavy cream and whisk until well blended then add to skillet and scramble eggs.
6. Once eggs are cooked, remove from heat and immediately pour on shredded cheddar cheese. Mix until cheese has melted and all eggs are covered. Add back into pan the meat/vegetable mixture and mix until well blended. (Yes, you need a big pan!)
7. Place a good portion of mixture in a tortilla, fold end(s) and roll. Repeat until all mixture is gone and enjoy!
Depending on how full you fill your burritos, this recipe can approximately 20 burritos. Bigger filling portions means less burritos, smaller proportions means more!
Once you have enjoyed your burritos for the morning, wrap the remaining in waxed paper and then in foil. Place in a gallon-sized freezer bag and freeze! When you are ready to enjoy the next morning, just pull one out, remove the foil (very important!) and microwave in waxed paper. Remove waxed paper and enjoy!