recipe: breakfast burritos
I'm writing it down here so I remember the basic proportions and don't forget any ingredients. This yields a dozen regular sized burritos or eight extra large burritos; this depends on the size of tortillas you get. The whole thing from beginning to end took me a little less than two hours this morning; I had to do the mushrooms in two batches.
INGREDIENTS
18-24 eggs
a few glugs of milk
thyme, black pepper, dried parsley
bunch of green onions, rinsed and chopped
1/2 lb sausage (I like sweet Italian)
1 can black beans, rinsed and drained
bag of fresh baby spinach, rinsed and drained
1 lb fresh mushrooms
olive oil for sauteing
1 lb salsa
8-12 burrito tortillas (8 extra large, 12 regular size)
shredded cheese (I use jack and/or cheddar, and mozzarella works when you don't plan ahead and run out of everything else)
RECIPE
1. In a huge frying pan, cook and break up the sausage. Put the cooked sausage on a paper towel covered plate and set aside.
2. In the frying pan, use the leftover grease and some olive oil to saute the sliced mushrooms (medium-high heat) until they're brown.
3. While the mushrooms are cooking, crack all the eggs into a large mixing bowl. Add the milk, parsley, pepper, and thyme. Mix until the eggs are scrambled, then set aside.
4. When the mushrooms are almost done, add the chopped green onions and baby spinach. Once the spinach is wilting, add the beans and return the sausage to the pan. Reduce the heat to medium or medium-low.
5. Pour the egg mixture over everything, stirring to make sure it's all submerged. Stir frequently while cooking to get nice curds. (I like my eggs well done, so I cook them until they're almost completely cooked.)
6. Lay out a sheet of aluminum foil, then a tortilla. Sprinkle a small handful of cheese in a rectangle toward one end, then drizzle some salsa over the same area. Spoon some of the egg mixture over the salsa, then roll up the burrito. Wrap the burrito in the foil.
They freeze really well. I don't know how long they'd last in the freezer, because I eat them all within two weeks. But I should think they'd be good for a month. I keep two in the fridge and the rest in the freezer so the reheating time is shorter when I'm ready to eat.
The foil precludes popping them in the microwave, so I put them in the oven or in a covered frying pan for 45 minutes or an hour, maybe turning after half an hour. Best scenario is putting a burrito in the oven at 300F, going for a swim, then coming home and eating it right away. Lots of protein just after a workout. Not that I swam today, because I was cooking.
If all goes well, I will make regular burritos and stuffed shells this weekend. (I think I've posted the stuffed shells recipe here already, but I haven't done this with the non-breakfast burritos.)
And while I'm talking about food ... for the record, nacho cheese Doritos and Dr Pepper do not go well together. ACK.
INGREDIENTS
18-24 eggs
a few glugs of milk
thyme, black pepper, dried parsley
bunch of green onions, rinsed and chopped
1/2 lb sausage (I like sweet Italian)
1 can black beans, rinsed and drained
bag of fresh baby spinach, rinsed and drained
1 lb fresh mushrooms
olive oil for sauteing
1 lb salsa
8-12 burrito tortillas (8 extra large, 12 regular size)
shredded cheese (I use jack and/or cheddar, and mozzarella works when you don't plan ahead and run out of everything else)
RECIPE
1. In a huge frying pan, cook and break up the sausage. Put the cooked sausage on a paper towel covered plate and set aside.
2. In the frying pan, use the leftover grease and some olive oil to saute the sliced mushrooms (medium-high heat) until they're brown.
3. While the mushrooms are cooking, crack all the eggs into a large mixing bowl. Add the milk, parsley, pepper, and thyme. Mix until the eggs are scrambled, then set aside.
4. When the mushrooms are almost done, add the chopped green onions and baby spinach. Once the spinach is wilting, add the beans and return the sausage to the pan. Reduce the heat to medium or medium-low.
5. Pour the egg mixture over everything, stirring to make sure it's all submerged. Stir frequently while cooking to get nice curds. (I like my eggs well done, so I cook them until they're almost completely cooked.)
6. Lay out a sheet of aluminum foil, then a tortilla. Sprinkle a small handful of cheese in a rectangle toward one end, then drizzle some salsa over the same area. Spoon some of the egg mixture over the salsa, then roll up the burrito. Wrap the burrito in the foil.
They freeze really well. I don't know how long they'd last in the freezer, because I eat them all within two weeks. But I should think they'd be good for a month. I keep two in the fridge and the rest in the freezer so the reheating time is shorter when I'm ready to eat.
The foil precludes popping them in the microwave, so I put them in the oven or in a covered frying pan for 45 minutes or an hour, maybe turning after half an hour. Best scenario is putting a burrito in the oven at 300F, going for a swim, then coming home and eating it right away. Lots of protein just after a workout. Not that I swam today, because I was cooking.
If all goes well, I will make regular burritos and stuffed shells this weekend. (I think I've posted the stuffed shells recipe here already, but I haven't done this with the non-breakfast burritos.)
And while I'm talking about food ... for the record, nacho cheese Doritos and Dr Pepper do not go well together. ACK.