An Inspired Cook

Breakfast burritos are my favorite thing for lunch believe it or not.   Since I don’t do breakfast when normal people do, I sometimes treat Joe and myself to a breakfast burrito on the weekends.  We sometimes add bacon or ham, but today we had our traditional burrito with country potatoes, creamy scrambled eggs with cheddar and my homemade salsa.  Come hungry, these burritos will leave you feeling full and satisfied no matter the time of day.

I don’t have a specific recipe but I generally use one medium potato per burrito.  Any extra can go on the side.

I peeled them and cut them into small cubes. I’m going to microwave them a few minutes prior to pan frying them. That will enable them to crisp up fast and be perfect for our burritos.

Place them in a microwave safe bowl, drizzle with olive oil, sprinkle a little salt and microwave a total of 2 minutes for each potato.  Since I had 2 potatoes, I covered them and microwaved 2 minutes on high, then shook them around a bit and then back into the oven for another 2 minutes.

The come out steaming.

I have an old non-stick pan that has worn down and is perfect for my country potatoes.  It’s the only thing I use it for because my potatoes cook perfectly in it.  Heat the pan (medium high heat) for a couple minutes, drizzle olive oil and slide the potatoes in.

Let them cook for several minutes and then toss them around.  You don’t have to continually watch them, just stir them around every few minutes so that they start to cook on all sides.

After 10 – 12 minutes they should be just about ready.

While the potatoes were cooking I made a quick batch of salsa.

Time to get the eggs ready.  A little whipped cream cheese will make your scramble oh so tasty.  You can add other things to your scramble, but the salsa has all the things I would add so I’m keeping the eggs simple.

I added 2 tablespoons of cream cheese to 4 eggs because I like them that way.   Use more or less based on your taste.

Whisk the cream cheese into the eggs and add a pinch of salt.

Coat your pan with cooking spray and heat it up to medium high.  Get your good non-stick pan for the eggs, you want them to slide easily.

I like to keep moving them to the center allowing the runny part to flow to the edges.

Time to start turning them, hence scramble.

Because of the cream cheese they are a soft scramble, just the way I like them.  You can always cook them longer if you like.

Place a flour tortilla on your plate and add a layer of the country potatoes on top.

Next divide your scramble between the two burritos.  At this point, I hand Joe his plate so he can add black pepper to his eggs.

Add your favorite shredded cheese.  I like cheddar!

And a big spoonful of salsa. . . or two.

Roll it up and enjoy!


Breakfast Burrito

2 Flour Tortillas (medium size)
2 medium size Potatoes, peeled and cut into a small dice
4 eggs
1 – 2 tablespoons Whipped Cream Cheese
1/2 cup Cheddar Cheese, grated
Salsa
Salt
Olive Oil
Cooking Spray

Prepare country potatoes by placing the diced potatoes in a microwave safe bowl.  Drizzle olive oil over potatoes, sprinkle with salt, cover, and microwave on high for 2 minutes.  Check the potatoes and toss as they will start to stick together.  Cover and microwave another 2 minutes.  Potatoes will be fork tender.  Heat a non-stick pan over medium high heat and drizzle with olive oil.  Add potatoes and cook stirring every 3 – 4 minutes until potatoes are crisp and browned on all sides, 10 – 12 minutes in all.

Whisk 4 eggs with 1 – 2 tablespoons whipped cream cheese and a pinch of salt.   Heat a non-stick pan over medium high heat and scramble eggs 3 – 4 minutes or until desired consistency.

Make burrito by placing a flour tortilla on a plate.  Divide the country potatoes and scrambled eggs and layer on top of the tortilla.  Top with shredded cheese and salsa.

Roll the tortilla, top with additional cheese and salsa if desired.

Makes 2 burritos.