Way back….when I was a young whipper snapper, I was horribly grouchy in the mornings. I hated getting out of bed. My kids were all fairly young, and needed Mom to get up, and get around. Now days, that wouldn’t be so difficult. I learned to get up WAY before them, and drink me some coffee. I found that I was a lot more pleasant to be around if I had some “VEG” time. Even though I get up early these days…REAL early, I still need my coffee and “VEG” time. When my internal clock resat…it resat to 4:30! I’ve been getting up at that time for years. I still don’t want to get up, and start cooking right off the bat. Thank Goodness, I don’t have small children at home anymore, but when I did, I figured out; I could make breakfast burritos ahead of time, and just roll them up in the morning! My life became instantly easier…and so did theirs!
1/4 Cup milk
1/4 teaspoon salt
Dash of ground black pepper
1 Tablespoon snipped fresh cilantro (Optional)
1 Tablespoon butter or margarine
4 Strips of bacon, crisp-cooked, drained and crumbled.
1/4 Cup sliced green onions
4 8 inch flour tortilas
1/2 Cup shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers
I’ve found, that my family will accept just about any type of cheese inside these burritos, however, they do prefer Monterey Jack.
We generally add loads of extras, like in the picture above. The red, are sun dried tomatoes, and we also love roasted red peppers. There are so many options here, that I couldn’t possibly name them all. Olives, mushrooms, potatoes…the list is endless.
~ We love fruit on the side, there is something dynamic about this duo! ~
- In a medium bowl beat together eggs, milk, salt and pepper with a wire whisk or fork. If desired, stir in cilantro.
- In a skillet, melt butter over medium heat; pour in egg mixture. Cook, without stirring until mixture begins to set on the bottom and around the edges.
- With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.
- Stir in bacon and green onion.
- Continue cooking over medium heat for 2-3 minutes or until egg mixture is cooked through, but is still glossy and moist.
- Remove from heat immediately.
- (If ready to serve) Meanwhile, warm the tortillas according to package directions.
- Divide the egg mixture between the four tortillas, and sprinkle with cheese and other toppings.
- Top with salsa if so desired.
I have found, that this recipe is not nearly enough to make at one time. I make double, and sometimes up to quadruple this recipe and freeze it. If you plan to freeze yours, lay it really flat, in freezer bags for easy thawing. Don’t add the cheese. Only freeze the cooked portion, without the tortillas or cheese.
I hope your family devours these, like our family does! 😀
You can find me all these ways…