Breakfast

My Breakfast Burrito

February 11, 2015

#1: Breakfast is the most important meal of the day.

#2: EVERYBODY needs a solid Breakfast Burrito recipe.

That’s why I’m kicking off #BreakfastWeek with the ever-classic, Breakfast Burrito. Enjoy!

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In a medium nonstick sauté pan on high heat…

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…cook 1/2 lb of spicy italian sausage for 10 minutes until crispy.

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In a separate nonstick medium sauté pan on high heat, add a few Tbsps of canola oil…

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…1 cup of diced par-boiled yukon gold potatoes…

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…a pinch of salt, 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp ground cumin.

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Cook until crispy and golden brown.

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In another nonstick sauté pan on medium heat, add 2 Tbsps of canola oil or butter…

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…and add 3-4 whole eggs to the pan.

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Cooks the eggs for 3-4 minutes until thoroughly scrambled.

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Add the  scrambled eggs…

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  …seasoned potatoes…

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…crispy sausage…

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…crisps applewood smoked bacon…

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…pico de gallo (tomatoes, onions, cilantro, jalapeños, lime)…

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…roasted green chilies (or canned chillies)…

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…and a some shredded cheese to a medium-large flour tortilla.

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Fold the edges inward and roll the tortilla around the filling.

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Get a cast iron grill on high heat and place the folded burrito on the grill with the seem facing down.

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Grill on both sides for 3-4 minutes until slightly crispy and it has a few grill marks.

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Then ENJOY!!!

My Breakfast Burrito

My Breakfast Burrito

Ingredients

  • 2-3 par-boiled potatoes
  • 1/2 lb spicy italian sausage
  • 3-4 whole eggs
  • 2-3 roasted green chilies or 1/2 can of green chili
  • 4-5 strips of crispy bacon
  • 1/2 cup pico de gallo (tomato, onion, cilantro, jalapeño, lime juice, salt)
  • 1/2 cup Shredded cheese

Instructions

  1. In a medium nonstick sauté pan on high heat, cook 1/2 lb of spicy italian sausage for 10 minutes until crispy.
  2. In a separate nonstick medium sauté pan on high heat, add a few Tbsps of canola oil, 1 cup of diced par-boiled yukon gold potatoes, a pinch of salt, 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp ground cumin. Cook until crispy and golden brown.
  3. In another nonstick sauté pan on medium heat, add 2 Tbsps of canola oil or butter and add 3-4 whole eggs to the pan. Cooks the eggs for 3-4 minutes until thoroughly scrambled.
  4. Add the crispy sausage, seasoned potatoes, scrambled eggs, crisps applewood smoked bacon, roasted green chilies (or canned chillies), pico de gallo (tomatoes, onions, cilantro, jalapeños, lime), and a some shredded cheese to a medium-large flour tortilla. Fold the edges inward and roll the tortilla around the filling.
  5. Get a cast iron grill on high heat and place the folded burrito on the grill with the seem facing down. Grill on both sides for 3-4 minutes until slightly crispy and it has a few grill marks then ENJOY!!!
http://www.byrontalbott.com/my-breakfast-burrito/

Screen Shot 2015-02-09 at 11.28.41 AM | Top Left: Cutting Board | Top Middle: Glass Bowl Set | Top Right: Squeeze Bottles |

| Bottom Left: All-Clad Grill Pan | Right:  All-Clad Fry Pan |
 

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  • ShafinsxD August 18, 2016 at 4:06 am

    that is the most delicious looking potatoes I have ever seen…in my life
    AMAZING JOB WELL DONE!!!!