To make up for my absence, here are two recipes today.
While in Santa Monica this past week, we had some delicious breakfast burritos at one of my favorite Mexican restaurants. So of course, when I got home, I wanted to recreate them, with my twists. I made a dozen and froze the leftovers for quick breakfasts this week.
I find that microwaving them is the best way to reheat. I tried grilling them in a skillet and air frying them, but I preferred the microwaved version for the best texture.
Breakfast Burritos
- 12 burrito sized flour tortillas
- 1 lb to 2 lb – ish potatoes, diced
- oil
- 1 lb ground sausage – I used spicy Italian, but any favorite will do – cooked and crumbled
- 12 eggs, scrambled
- chopped onions
- chopped green chiles
- salt and pepper to taste
In a skillet, heat a generous amount of oil and add diced potatoes, tossed with salt and pepper. Cook potatoes until golden and crisp, stirring occasionally. Remove to a bowl.
Annie DeMoranville 