Southwestern Breakfast Burrito
You know how I'm a huge breakfast junkie? Like how it's my favorite meal of the day? Well, I think I just created my all-time favorite breakfast item. And surprisingly it doesn't include anything sweet and doesn't take hours to make.
Chris and I are big fans of breakfast burritos since we always have tortillas and eggs on hand. We usually throw in some peppers or whatever extra ingredients we have available, and it always works out. By adding bacon, potatoes and diced tomatoes with green chiles to this batch, I created a masterpiece. It really was SO good. The cheese becomes gooey and the different textures of the vegetables and bits of bacon really top it off. I think we scarfed these down in 2 minutes flat. Just what we need to do after Thanksgiving, right? Enjoy!
- 2 large flour tortillas (corn if you're going gluten-free)
- 4 slices of bacon, cut into bite-size pieces
- 4 baby yellow potatoes
- 2 tbsp. vegetable oil
- 1/2 yellow onion, chopped
- 1 tsp. garlic, minced
- 1 (15 oz.) can Rotel Diced Tomatoes and Green Chiles, drained well
- 6 large eggs
- Salt and pepper, to taste
- 1 cup Cheddar cheese, shredded
Preheat oven to 300 degrees F.
Place a skillet over medium heat. Add bacon pieces and cook until brown, flipping occasionally. Remove with slotted spoon onto a paper towel-lined dish.
Pierce the potatoes with a fork. Cook in the microwave for 2-3 minutes, until they just begin to soften. Remove and allow to cool. Once cooled, cut into bite-size pieces.
Put a large skillet over medium heat. Coat with the vegetable oil. Add the onions and cook until tender, about 4-5 minutes. Add the garlic and cook for 30 seconds. Add the potato pieces and drained Rotel. Cook until heated through.
Meanwhile, whisk eggs in a small bowl. Add salt and pepper to taste.
Add eggs to the skillet with the tomatoes, onions and peppers. Using a spatula, stir the mixture constantly so the eggs do not stick to the bottom of the pan. Cook until eggs are done and then remove from heat.
Place a tortilla on a piece of aluminum foil (zap the tortilla in the microwave for a few seconds if it does not roll easily). Add some of the egg mixture to the center of the tortilla. Top with Cheddar cheese. Roll the tortilla like a burrito and then wrap the aluminum foil around it. Repeat with the second tortilla.
Place the aluminum-wrapped burritos in the oven for about 5 minutes, so the cheese can melt. Enjoy!
Source: SK Original
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