More often than not we are never home to enjoy breakfast. Aaron especially seems to get the short end of this stick, as he often has to be at work by 6am and usually grabs something quick, but never fulfilling, to eat. So, in an effort to help him out on the mornings he has to leave ridiculously early I searched on my favorite
website (you know the one) and found him something awesome. I tweaked
the original recipe to add a little bit more of a kick. When we do South West in this house- we go
BIG and
BOLD!
On the menu today:
South West Breakfast Burritos (to-go!)
Yield: approximately 10 burritos
Prep Time: about 45 min-hour
Ingredients:
4 medium potatoes
1 medium onion
1 medium green pepper
1 lb. Sausage (we used medium Italian)
6-8 eggs
1 cup shredded cheddar cheese
Salt
Pepper
2 tsp Chipotle Hot Sauce*
2 tsp Red Pepper Flakes*
2 tsp Penzey's Southwest Seasoning*
1 tsp Dried Chives
1 package of flour tortillas (we used a ten pack and it was just enough!)
*Aaron likes things pretty spicy, so he added in these seasonings- feel free to add or discard anything!
Directions:
1) First things first: wash, scrub, cleanse, bathe those potatoes.
2) Chop the potatoes into cubes/slices..however you prefer. Mine ended up being all sorts of shapes because that's just how I roll. Set them aside.
3) Heat a pan with some olive oil.
4) Chop up your onion and green pepper. Saute until the onions are translucent.
5) Add your potatoes to the pan with the onions and peppers. I didn't precook the potatoes. I just threw them right in and let them cook with the other ingredients. If you want to decrease your cooking time, feel free to boil those bad boys up a little bit before you begin sauteing.
6) Add your seasonings (chipotle sauce, salt, pepper, red pepper flakes, southwest seasoning etc...) to the potatoes, onions and peppers. Cook until potatoes are done.
7) Remove mixture from pan and set aside.
8) Pan fry your sausage. I used the same pan as the veggies to get some of that flavor into the meat.
9) In the meantime, crack your eggs into a large mixing bowl and beat. Add cheese and stir. I also added a little bit more chipotle sauce and southwest seasoning to the egg mixture just to give it more of a kick.
10) When sausage is cooked, drain and set aside with veggies. Scramble the eggs in the same pan as the one you've been using. By now, it's well seasoned and will make for some delicious eggies!
11) Once your eggs have cooked combine all of your ingredients together in separate bowls, or one big one; it doesn't really matter, it depends on what your preferred method for stuffing burritos is.
12) Fill each of your flour tortillas, fold and place in saran wrap (if you are freezing them to use at a later date, like we did--otherwise, plate up and enjoy!). Once covered in saran wrap, place burrito inside tin foil to prevent moisture and freezer burn.
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| Special Thanks to my hubby for helping out with this! |
13) To reheat simply uncover the burrito, place it in a microwave safe dish and microwave for 1 minute 10 seconds; flip then microwave again for 1 minute 10 seconds. Easy and ready to go when your hubby, (or you know, you yourself) has someplace to be and little time to eat!
I hope you enjoy these as much as we did. I made them almost 3 weeks ago and they disappeared out of our freezer in about 2 weeks. I think I only ate one...the rest went to my hubby; he loved every bite.
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Ingredients:
