Morning Burrito – by John P. Graham
Ingredients
- Meat of choice hamburger, 80% lean preferred
- Eggs scrambled in butter
- Cooked potatoes cubed and boiled
- Salsa optional
- Shredded cheese
- Jalapeños optional
- Tomatoes optional
- Onions optional, raw or cooked with meat
- 12 inch flour tortilla shells
- Olive oil extra virgin or cooking spray
- Butter for cooking and to keep tortillas pliable
Instructions
Cook Meat:
- In a skillet, cook your meat of choice (hamburger, 80% lean preferred) with shredded onions for added flavor until the meat is browned and onions are tender. Set aside.
Cook Potatoes:
- Boil cubed potatoes in hot water until they are tender. Drain and set aside.
Scramble Eggs:
- In a separate pan, scramble the eggs in butter until fully cooked. Set aside.
Prepare Tortillas:
- Heat a large 12-inch skillet or pan over medium heat. Lightly coat with olive oil or cooking spray.
- Place a flour tortilla shell in the pan, flipping to warm both sides and brushing with butter to keep it pliable.
Assemble Burritos:
- On a flat surface, place the warmed tortilla shell.
- Add a portion of cooked meat, scrambled eggs, and cooked potatoes.
- Top with salsa, shredded cheese, jalapeños, tomatoes, and raw onions (if using).
Wrap and Cook Burritos:
- Fold the sides of the tortilla over the filling and roll it up tightly.
- If desired, wrap the burrito in aluminum foil to keep it together or use toothpicks to hold it in place.
Bake Burritos:
- If you prefer a baked burrito, preheat your oven to 350°F (175°C).
- Place the wrapped burritos on a baking sheet and bake for 20 minutes until heated through.
- Optional: Sprinkle additional shredded cheese over the top of the burritos before baking.
Serve:
- Remove the burritos from the oven and let cool slightly before serving.
- Enjoy immediately, or wrap in foil for storage in the refrigerator or freezer.
