This is a quick on the go Breakfast Burrito…easy and tastes really wonderful. It’s 3;30 in the morning and for some reason I can’t sleep, which for me is really rare. Since I can’t…I am laying in bed thinking about what kind of a wonderful and different breakfast that I can make this morning. I do realize that I may think about food often, but I love it….love to fix it and love to eat it, and that’s exactly why I blog about food…it certainly is a big part of our lives.
Our daughter Dana, gets up at 5:00 each day, leaving the house early…usually without anything to eat first. Normally I don’t even wake up until she is out the door, but this morning since I was awake, I wanted to fix her something that would be super easy for her to eat as she drove to work…and a burrito is the perfect on the go food to eat.
In order to keep the mornings run smoothly, I really like to fix things that can be done quickly and put in our warming drawer. When my husband told me he wanted to purchase one, I said he was crazy and that it was a waste of money. I was sooooo wrong…it is absolutely wonderful and keeps food at the perfect temperature for over two hours. The drawer makes it really, really nice to only have to cook once and then eat at different times if the day gets hectic and busy for everyone.
Tater Tots, 6 or 1 frozen hash brown
Butter, Two Tablespoons
Olive Oil, One Tablespoon
Grape Tomatoes, 3
Hatch Green Chile Salsa, 1/4 Cup (or your favorite salsa)
Humus, One small containers, or 1/4 cup (I like to keep the individual serving size on hand because it lasts longer)
Flour tortillas, One
Sharp Cheddar Cheese, 1/4 Cup
Brown the potatoes in oil and butter. While they are cooking, add one Tablespoon of butter to a frying pan, add chopped tomatoes, chile salsa, four eggs, and 1/3 cup cheese and cook.
When the potatoes are done, drain on a paper towel. I prefer hash browns but I was out, so I used tater tots. If you don’t plan on eating this right away, the tater tots get softer than the hash browns do…so use whichever you like best. Spread the flour tortilla with humus or sour cream, then the cooked eggs, and the potatoes…roll and cover in foil.
One Tablespoon butter and one Tablespoon olive oil in a skillet with the potatoes. One Tablespoon butter into a saucepan for the eggs and 6 grape tomatoes.
Slice the tomatoes then dice and add to the butter. They will cook down and become sweet.
1/3 cup Hatch chilies are added to the tomatoes and salt and pepper to taste.
Four eggs ( because I’m making four burritos).
In another pan the tots are getting nice and crispy cooking in just a little bit of oil and butter.
As soon as the eggs are finished, set aside.
The plate is ready for the tortilla and ingredients to be added.
The eggs are done cooking, so I will add just a little bit of cheddar cheese.
Grate the cheddar cheese on top of the eggs.
Humus spread over the tortilla, the egg mixture down the middle.
Tater tots on top of the eggs, roll up the sides and bottom…and there you go.
Wrap half of the burrito in foil and it goes into the warming drawer.
I didn’t even nuke the tortilla first, because it was going to sit in the warming drawer for almost 30 minutes before Dana left for work, so it would be perfectly warm.
Avocado’s are my favorite ingredient in a burrito…and sour cream…and salsa…and cheese…and potatoes…and bell pepper…and hot sauce…aaaaand of course the egg.
You can fill a tortilla with so many wonderful things.
It turned out to be a great breakfast, all made quite a while ahead…which I always love to do. Momma said that I should make some up and freeze them…all we would have to do is heat them in the oven (not nuke them, so it doesn’t get soggy) and go out the door…a pretty good idea. But really it took no time at all to make…and was really delicious.