Breakfast Burritos (or Tostadas or Enchiladas)

Here is an idea for a quick and easy meal that is so simple, it doesn’t even really need a recipe. Breakfast “burritos” are not just for breakfast, but can be eaten anytime. This is one of my favorite kinds of dishes because it fulfills the basic requirements for getting a good meal into you even when you don’t feel like cooking:

  • It’s so easy to make that you can do it when you’re rushed or tired.
  • The main ingredients are probably already in your kitchen.
  • It’s a good vehicle for using up leftovers or whatever is in the fridge.

The essential ingredients you’ll need are:

  • 1-2 eggs per burrito, scrambled or fried, depending on your preference
  • corn or flour tortillas
  • grated cheese
  • a sauce, such as salsa, any kind of chile sauce or even barbecue sauce

I thought the Roasted Tomato Salsa worked particularly well for this dish, which is handy because I often have some left over in the freezer.

In addition, you can add whatever else you like. Here are some suggestions:

  • refried beans
  • fried bacon or sausage
  • leftover cooked meat
  • leftover cooked vegetables or quickly sauteed vegetables
  • hash browns

But you don’t have to add anything else if you don’t want to.

You have several choices for assembly. You can brown the tortillas on an unoiled griddle and serve with the filling on top, tostada-style. This works best with fried eggs, because the yolks run and mingle with the sauce — yummy!

Or you can roll the tortillas around the filling and warm them in a 350-degree oven for a few minutes to make burritos. This works best with scrambled eggs. If you spoon some sauce and sprinkle some cheese on top, you’ve got enchiladas.

However you like to eat them, breakfast “burritos” are a quick, tasty and nourishing alternative to take-out.

I should credit Fresh Every Day for the inspiration for this meal.


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