Life for all has been a challenge since we were last here. Hopefully by the time this is published, the awful virus that has affected so many, will have vanished as quickly as it came.
So, what have I been doing being home all the time? First off, I, along with many other women, was sewing lots of masks that got distributed to local hospitals, families, friends and neighbors in need. And secondly, I was in the kitchen a lot. But finally, here we are. Marinas are open and boating season is beginning. I imagine many of you are already hustling out in the yard getting the boat ready for launching as soon as possible to get the most out of the season.
In order to get all that work done, you’ll need to start your day with a hearty breakfast. Being anxious to get out there you might want something you can just grab and go with.
Breakfast burritos are the answer. Easy to make and can be made ahead and frozen for a quick reheat. Ingredient basics are eggs, veggies, some meat and cheese, but you can add whatever you like. Salsa, avocados, tomatoes, beans, chilies, the options are endless. Mild or spicy. And instead of using the typical tortilla, you could use a wrap with come in a variety of flavors; whole wheat, spinach or tomato to name a few.
Simply brown your meat and potatoes if using, add the veggies and cook through, then toss in the eggs to scramble, add the cheese and you’re done. Wrap up and go (or freeze). How simple is that? Following are a few easy recipes to get you started.
Tater Tot Breakfast Burritos
2 cups of frozen tater tots
2 Tb. of olive oil
8 links of breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup of half and half
Kosher salt and freshly ground black pepper,
1 (16-ounce) can of refried beans
8 (8-inch) flour tortillas (or wrap of your choice)
1 cup of shredded cheddar cheese
1 cup of shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup of chopped fresh cilantro leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add the eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half and then season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style. Place, seam-sides down, onto prepared baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Take out of the oven and let them cool before freezing**. (See freezing instructions below)
Healthy Spicy Burritos
2 tsp. of canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup of drained and rinsed canned black beans, preferably low-sodium
1/4 tsp. of chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) of shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup of reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup of salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve or freeze**. Makes 4.
Super Easy Hash Brown Breakfast Burritos
3 Tb. of vegetable oil
4 cups (12 oz) of frozen shredded hash brown potatoes
1 can (4.5 oz) Old El Paso™ chopped green chilies
1/2 tsp. each of salt and pepper
6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
1 package (of 8) flour tortillas for burritos
2 cups of shredded Mexican cheese blend
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
In large bowl, beat eggs, green chilies, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture. Roll up each tortilla tightly to secure filling. Serve immediately, or freeze**. Makes 8
**TO FREEZE: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate and microwave uncovered on High for 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).