Saturday morning breakfast burritos are a favorite way to kick off the weekend at our house. My son claims to not like eggs but the funny thing about that is he always eats these and eggs are the main event, go figure. I make them with whatever I have around the house and this recipe is what I had this morning. Sometimes I add beans, potatoes, onions, peppers, sliced tomatoes or even cilantro, they are really hard to mess up. They are so filling that we usually have them as a brunch and we don’t need anything else to eat until around dinner time. I think I had one of these every weekend while I was pregnant, maybe that’s why he likes them so much.
- Scrambled Eggs, I use fresh Chives, a little Milk and Salt and Pepper to taste
- Bacon, I used thick cut, nitrate free and sprinkled it with fresh ground black pepper, you could also use sausage or skip the meat all together, they are great vegetarian too
- Shredded Sharp Cheddar Cheese
- Raw Salsa
- Avocado slices
- Flour Tortillas
- Hot Sauce, I like Tapatio
Scramble your eggs however you like them. I made the bacon in the oven on a cold, rimmed cookie sheet in a 350 oven until crispy, about 10-15 minutes, If you cook it this way they turn out flat and perfect every time without the mess on your stove top. To assemble your burritos warm up a tortilla, start out with the eggs, then cheese, bacon, avocado, salsa and then hot sauce, wrap up and eat immediately. You can also wrap them up and freeze them to warm up on weekdays for a quick breakfast, they freeze pretty well and they are great especially on cold mornings when you are trying to get everyone out the door on time.