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Category: Breakfast & Brunch
Prep Time: Cook Time: Total Time:
Ingredients:
1 dozen eggs, beaten
1 small onion, chopped fine
1 cup (or a little more) shredded cheese
(the kids like it with cubed Velveeta)
Salt, Pepper, Garlic Powder
1/2 cup picante sauce or salsa (optional)
2 – 4 T butter
Flour tortillas, warmed but not toasted
(not burrito size, use the smaller ones or compensate with amount of filling)
Keep the heat on med to low so as not to burn the butter. In a large skillet, melt the butter. Add onions and sauté until tender. Then add eggs, picante sauce, and seasonings, scrambling together until done but not dry. Add cheese and cook another minute or so to melt, but no longer than necessary. Fill each tortilla with about 1/4 cup of egg mixture and roll. To roll: turn up bottom edge about an inch or so deep. Then fold over the right side OVER THE BOTTOM FOLD to cover the egg mixture with the side edge of tortilla, pulling to fit semi-tightly as you roll over completely. Being right handed, I roll it from the right side, but for a lefty it might work better going the other way, but roll from whichever side you’ve made the side fold. Adjust amount of filling accordingly; you don’t want them to be too dry, or to dump everything out when you bite into them! Makes about 8 to 10 burritos.
Variations: Add any and or all of the following: Bacon bits, browned sausage, warmed mashed potatoes, warmed leftover French fries (this is one way to use the leftover fries that doesn’t taste simply awful!), sour cream (add after or before cooking), cooked & drained spinach, avocado slices, tomato, mushrooms, more salsa, etc…
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Breakfast Burritos
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This recipe serves a large group, easily 8 to 10 servings here.
Category: Breakfast & Brunch
Prep Time: Cook Time: Total Time:
Ingredients:
1 dozen eggs, beaten
1 small onion, chopped fine
1 cup (or a little more) shredded cheese
(the kids like it with cubed Velveeta)
Salt, Pepper, Garlic Powder
1/2 cup picante sauce or salsa (optional)
2 – 4 T butter
Flour tortillas, warmed but not toasted
(not burrito size, use the smaller ones or compensate with amount of filling)
Keep the heat on med to low so as not to burn the butter. In a large skillet, melt the butter. Add onions and sauté until tender. Then add eggs, picante sauce, and seasonings, scrambling together until done but not dry. Add cheese and cook another minute or so to melt, but no longer than necessary. Fill each tortilla with about 1/4 cup of egg mixture and roll. To roll: turn up bottom edge about an inch or so deep. Then fold over the right side OVER THE BOTTOM FOLD to cover the egg mixture with the side edge of tortilla, pulling to fit semi-tightly as you roll over completely. Being right handed, I roll it from the right side, but for a lefty it might work better going the other way, but roll from whichever side you’ve made the side fold. Adjust amount of filling accordingly; you don’t want them to be too dry, or to dump everything out when you bite into them! Makes about 8 to 10 burritos.
Variations: Add any and or all of the following: Bacon bits, browned sausage, warmed mashed potatoes, warmed leftover French fries (this is one way to use the leftover fries that doesn’t taste simply awful!), sour cream (add after or before cooking), cooked & drained spinach, avocado slices, tomato, mushrooms, more salsa, etc…
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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