Workday Breakfast Burritos
When I moved to Columbus last January, Brad and I encountered a major first: we began working on the same schedule. With my former life in theatre and Brad’s many years of graduate and then law school, we always operated on schedules that left us with very few hours that we were both at home. But now, both working very regularly-scheduled jobs close enough that we actually carpool, we suddenly found ourselves facing a dilemma: who has to get up first?
For lots of reasons, I was the lucky winner to set my clock earlier and use the shower first. I like to pack my lunch in the morning, I blow-dry my hair, I could daudle around a bit. And one day, for a treat, I made us a hot, freshly-cooked breakfast. It wasn’t a major affair: there were no biscuits, no gravy, no French toast or quiches. But it was hot, it was savory, and it was DELICIOUS.
It was this breakfast burrito. Don’t be afraid! These take about 10 minutes to make, start to finish, and they take fairly basic ingredients. Sure, you can gussy up a breakfast burrito with sausage, bacon, peppers and onions, all kinds of things: but the basics are utterly delightful and allow for quick, weekday breakfasting.
Can I ask you to do something? DON’T BEAT THE EGGS. I like my scrambled eggs with some texture and variety of color, so I add them to the pans straight out of the shell and let the whites cook up a bit before scrambling. I also ask you to put your cheese right in with the eggs rather than lining the tortilla with it. It’s so good!
Salsa is something I require in basically all scrambled eggs, so that comes next. Add this last so it doesn’t destroy the texture of your eggs as they are cooking early on. Use whatever dang salsa you like, but USE IT.
Once the eggs are cooked, they are split up and added to two gently-warmed tortillas. I warm mine in a second frying pan on the stove, but you can also microwave them, though it really doesn’t save much time.
And there you have it! Two little burritos that will give you a warm, flavorful breakfast that’s not a total gut-bomb. And because this is a one-egg-per-serving recipe, you can make it just for you or you can feed a crowd. I usually eat mine right after it’s rolled, whereas Brad’s gets wrapped in foil so he can eat in the car on the way to work. Both methods make for a lovely breakfast – hooray for flexibility!
Workday Breakfast Burritos
Makes 2 burritos
2 medium-sized flour tortillas (I use Mission Soft Taco size)
1/2 T unsalted butter
2 eggs
1/3 c sharp cheddar cheese, grated or roughly sliced
seasoned salt and black pepper to taste
2 heaping T chunky salsa
Heat a 10-inch frying pan over medium heat and an 8-inch frying pan over medium heat. Place one tortilla in the 10-inch frying pan. While you cook the eggs, flip over the tortilla so it warms on the other side. Then, repeat with the second tortilla.
Melt the butter in the 8-inch frying pan. Once it begins to sizzle slightly, add the eggs and cheese. Season lightly with seasoned salt and black pepper. Scramble the eggs and cheese with a wooden spoon or a spatula until mostly cooked. Add the salsa and mix well. Allow to cook for another 1-2 minutes until some of the liquid has cooked down (if you add the eggs when they are too runny, your burrito will be very drippy).
Once the eggs are cooked and both tortillas are warmed, add half the eggs to each tortilla and roll them up. Serve immediately, or, if you’re taking yours to go, wrap in aluminum foil to keep warm.
Kate.
February 28, 2015 @ 11:27 am
Was JUST reading this week that for omelettes you should definitely add the cheese in with the egg (to keep the eggs from getting rubbery). Can’t remember where I read that – Cooks Illustrated? Serious Eats? Splendid Table? Anyway – makes sense in this application as well! Yum!