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Eggs, breakfast burrito style
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It seems like such an easy thing… eggs. Right…wrong. Eggs are not all that easy. How do you want your eggs? Sunny side up, over easy, scrambled? If you are like me I like my eggs sunny side up, if you’re like my husband you like them over easy. How do you do the perfect egg? The first thing you do is chose the right pan, a Teflon no stick pan about the size of your eggs is perfect. Then make sure you don’t break the yolk, I’m not yoking here, get it! Put about a tbsp of oil in the pan over med-high heat. If you’re making sunny up cover with a lid until tops are just done and slide out of pan onto plate, over easy wait until the tops turn just white and CAREFULLY flip over so as not to break the yolk. Scrambled eggs can be done in a bowl with a little milk to make them fluffy, break 2 eggs into a bowl add about a tbsp of milk and use a fork to break the yolk and mix with the milk until frothy.
If you are not good with eggs try taking eggs and mix with diced bell pepper, mushrooms, cooked sausage, onion, and whatever else you feel like. Eggs are very forgiving and go with pretty much anything except fruit. Here is my recipe for breakfast burritos
Breakfast Burritos
- 12” flour tortillas
- Scrambled eggs appx 1 per 2 tortillas
- Grated med cheddar cheese about ½ cup per tortilla
- Left over mashed potatoes about ½ cup per tortilla
Place eggs and cheese on the tortilla. Add mashed potatoes. Roll by tucking in the sides and rolling the tortilla into a burrito. Heat in the micro or do like we do freeze and warm in a campfire as long as they are put in a tin foil wrapping. Serve with salsa, guacamole or whatever you desire. It’s also good with sausage, bacon and left over meat including chicken
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