Tuesday, April 22, 2014

Recipe: Breakfast Burrito & Spring Brunch

Making the perfect breakfast burrito is harder than it seems -- I always find it challenging to limit my stuffings so as not to burst the burrito! I've finally come to a good balance of what goes inside vs. what stays out. This recipe lends itself to the ideally scrumptious, but clean and edible breakfast burrito.

First, sauté your black beans and veggies (I used mushrooms, tomatoes and avocado) in a skillet. Add salt, pepper, cayenne pepper, and cilantro. Mixing the eggs into the same skillet leaves the mixture too watery, so it's best to cook the eggs separately. I learned this the hard way, but you don't have to!
In a separate pan, scramble some eggs with a dash of milk. If you're making 2 burritos, 3-4 whole eggs will suffice.

Lay your tortilla flat, and layer a spoonful of sour cream off centered on one side of the middle. Add 2 spoonfuls the veggie mixture directly on top of the sour cream, then layer on 1-2 scrambled eggs. Roll it up, burrito style (make sure to tuck the edges in!) so it doesn't fall apart when you're sinking your teeth in.

Using a brush, coat the top of the burrito with a dash of the sour cream, and shred sharp cheddar or montery jack cheese right over. Bake at 300 degrees for 10 minutes to get everything gooey and warm, and serve with fresh salsa, sliced avocados, and hot sauce.

This recipe lends itself to whatever you have on hand. I remade this once using zucchini, spinach and squash, along with eggs for a variation of the veggie burrito. I also tried this with white beans and quinoa, which was a very healthy and tasty lunch!

I made this dish as part of a casual spring brunch we hosted a couple of weeks ago. Other items on the menu were: Orange & Cranberry Scones, Mini Chocolate Chip Pancakes, Lemon Arugula Salad with Quinoa and Brussel Sprouts, Shrimp Cocktail, Greek Yogurt Parfaits, and Almond Crusted Asparagus. It felt so nice to have friends over.... everyone seems to be happier now that spring has finally arrived. And also because we served mimosas :)

1 comment:

  1. Yum! They were delicious when you made them and I think I'll try them myself this weekend.