what do you eat for breakfast?

The past two days I’ve made burritos for breakfast, inspired by some quickly-pieced-together quesadillas for dinner the other night.  It had been one of those evenings where no meal was planned and we hadn’t done any food shopping—grocery store or farmer’s market—and we ended up at the grocery store trying to buy ingredients for dinner.  Quick and easy quesadillas were our savior, though there was a tense moment when we tried to find tortillas without forty ingredients, many of which are unpronounceable.  The following conversation possibly occurred:

Me: *resigned, looking at shelf-stable tortillas* We’ll just have to get our own tortilla press.
E: *slightly incredulous* And make our own?
Me: *nodding, serious* and make our own tortillas.

Ultimately, I settled on a refrigerated store brand that still had some preservatives, but was mostly just flour.  But I still think a tortilla press might be the way to go.

In any case, for a flavorful breakfast, try these burritos—you get your healthy eggs and veggies mixed up with some darn tasty guacamole, sour cream, and cheese (or change it up with your favorites: salsa, pickled jalapeños . . .).

Breakfast burritos

serves 2

• 2 large flour tortillas
• more butter than you’d care to admit were in them (2-3 Tablespoons, divided)
• 2 eggs
• 1 glug of milk (cow or soy works; cream is lovely, too; about ¼-1/3 Cup)
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• sprinkle of powdered garlic (optional)
• salt and pepper
• 4-5 baby portabella mushrooms, thinly sliced
• 1/3 Cup diced onion
• 1/3 Cup diced red pepper
• a few pieces of pickled jalapeno, minced
• ¼-1/3 Cup shredded jack cheese
• 2-4 Tablespoons guacamole
• 2-4 Tablespoons sour cream

If you’re like me, you’ll ignore the note on the tortilla packaging and heat up your tortillas in a skillet lightly greased with butter, because it tastes good.  Just a sliver or two before each tortilla works fine.  Toast them for about 20 or 30 seconds per side, just enough to lightly brown bits of them.  Put them aside, under a warm, damp towel if possible (keeps them moist and warm).

Beat your eggs, milk, and spices until well combined; set aside.

Melt about half your remaining butter in your skillet over medium high.  Add mushrooms and fry until browning nicely.  Add onions and peppers and fry until onions are slightly translucent.  Add remaining daub of butter and stir to melt.  Turn down the heat to medium-low and pour in the egg mixture.  Stir frequently with a spoon to create small, fluffy curds.  Cook to your scrambled egg done-ness preference.  Remove from heat.

Sprinkle half your cheese mostly in the center of one of the tortillas.  Top with half the egg mixture, again staying mostly in the center and forming something resembling a line more than a blob.  Spread half the guacamole on one side of your egg line and half the sour cream on the other.  Fold over as you would a burrito.  Google folding burritos if you have trouble with this or have never attempted to do so.  Or just fake it.  Repeat for remaining ingredients.  Devour.

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