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 . . .).
- 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