We’re off on a fabulous vacation to the Big Island tomorrow, driving to Vegas and flying from there. Hoping for a stress-free early start, I’ve already made breakfast! I made another batch of Aloha Coconut Scones and some cute little Breakfast Burritos to Go! These are basically a breakfast scramble wrapped up in a tortilla and then wrapped in plastic wrap–ready to grab, nuke and go!
Here’s what I used for my burritos, but use whatever ingredients you have around and like.
- 8 eggs
- 4-6 medium potatoes, cubed
- 2 pre-cooked sausages–these are andouille
- a medium onion, chopped
- a green pepper, chopped (I chopped up the multi-colored bell peppers from my garden and froze them. I just grab out however much I need!)
- shredded cheese
- a jalepeno, finely chopped if desired
- plastic wrap to wrap up your little burrito bundles
First, make the scramble. Wash and cube the potatoes–approximately 1/2 inch cubes. Boil until almost fork tender. (They’ll cook the rest of the way with the scramble.)
In a hot pan with a TBSP or so of olive oil, saute onions and peppers until tender-crisp.
Cut sausage into quarter moons and add to the pan. Heat through. Mmmmm! This smells soooo yummy!
When potatoes are nearly fork-tender, drain and add to the pan. Cook, stirring occasionally, until potatoes start to brown.
When potatoes are beautiful and brown and tender, beat eggs with a splash of milk to loosen them a bit.
Pull the potato and sausage to one side of the pan, add eggs to the other side.
Cook eggs until mostly scrambled, but still a bit wet.
Stir everything together to finish cooking the eggs. That’s it! You can serve the scramble as is with a bit of cheese on top, or continue and make these cute little burritos.
I like to warm the tortillas in the microwave to make them a bit more pliable. Create a burrito-building station with the filling, tortillas, cheese, and plastic wrap.
Lay a piece of plastic wrap, then a tortilla. Place cheese and filling in the center of the tortilla.
Fold each side in and roll so filling is completely inside the tortilla. Wrap in plastic wrap in a similar fashion–I usually lay the burrito across a corner, bring the corner up, bring sides in and roll.
Keep rollin’ and wrappin’ until all the filling is inside the burritos. I ended up with 16 burritos.
Tomorrow morning, in a minute or less of microwaving for each burrito (depending on your microwave), breakfast is ready!!! Be sure to open the plastic a bit to vent the burrito before microwaving. Half of these are for Michael, me and our travel companions, half for Mr17 to grab for a snack or a quick breakfast when his schedule gets crunched.
I confess to adding a jalepeno in after I took the ingredient picture–I usually put a bit of salsa in the burritos, but wanted these to be less messy. If you’re not worried about dripping, add salsa before you roll them–yummy!
They’ll keep for up to a week in the fridge, probably up to 6 months in the freezer–they always get eaten around here, so I need to experiment with the freezing thang. Maybe you could try and let me know?