Breakfast on the Go–Three

We started making these when we were in charge of the food when the boys rowed in regattas. There is some initial prep work, but then you can just grab and go the rest of the week.

Breakfast Burritos

1 large onion diced (or green onions thinly sliced.

2 red, yellow, or orange bell peppers diced

1 lb. breakfast meat–ham, pork sausage, bacon, Mexican or Spanish chorizo (I used Spanish Chorizo from Usinger’s Sausage in Milwaukee. They have fantastic sausages including chorizo, andouille, liverwurst, and bratwurst–and they ship nationwide.)

12 eggs beaten

Salt and Pepper to taste

8 oz grated cheese–cheddar, pepper jack, colby, montery jack, etc.

16 oz container sour cream

Chipotle peppers in adobo–to taste

Burrito sized flour tortillas

Heat a skillet over medium heat. Add the sausage or bacon (skip this step if using ham). Saute until browned.

Add two tablespoons of oil to the pan (I have chile infused olive oil which adds a little extra flavor), add onion and peppers and saute until onions are translucent and peppers are softened.

Remove the meat and vegetables from the skillet and add 2 tbsp more oil. Beat the eggs with salt and pepper and add grated cheese. Pour eggs into skillet and cook until just set–they should still be a little wet.

Remove from heat and set aside. Put sour cream in food processor and add chipotle peppers and sauce–I would use 1/2 the can for this size batch. Process until smooth.

Assemble the burritos: Lay tortillas on the counter (between 8 and 12 of them depending on how big you want to make the burritos.) Divide the breakfast meat and vegetables evenly between the tortillas. Do the same with the egg mixture. Drizzle the adobo sour cream on the burritos.

Roll up the burritos with one end folded up to avoid the filling escaping. Wrap each burrito in parchment paper and put into a large plastic container once they have cooled. Store in the refrigerator. To heat, microwave on 70% power for 1 minute, or until warm. Guacamole is a great addition once the burrito is warm.

Variation: To stretch the protein, and add a carb boost, add hash brown potatoes that have been thoroughly cooked and browned. You will need more tortillas or less of the other ingredients if you decide to do this.