Saturday, March 12, 2016

Breakfast Burritos

I call my son "Pickiest Eater Ever" for a reason.  He has always been, let's call it "particular" about what he would eat.  People said "Cover the veggies in ranch dressing".  Nope.  He wouldn't eat condiments.  Seriously, no condiments.  Not even ketchup.  People said "Mix everything together in a casserole.  He'll never know it's there".  Nope.  He would spend all of supper time picking out the tiny pieces of onion or peppers or carrots.  By the time he was satisfied they were all gone, the food was cold.  So, trust me, I've tried everything.  I finally learned to chill out and let him eat when he got hungry.  In other words, I'd treat him like a camel.  When he was hungry I would fill up the hump.  Let him eat till he was stuffed.  Then, if he didn't eat so much later, it wasn't that big of a deal.  It worked for us and avoided a lot of arguing and stress.  Now that he's gotten older, he's actually started to try things he would have never even considered just a few years ago.  Growth.  What do you know?

One meal he has always loved is breakfast.  When we would go out to dinner at a restaurant, I would ask if they could make him some pancakes.  Seriously.  Now that he is a growing teenager, he can really shovel some food down, including breakfast foods.  Here is a recipe I make for him that is easy, filling and he absolutely loves.  You can modify it to include your favorite ingredients.  You can wrap them in foil and take them with you.  You can make a bunch. keep them in the fridge and microwave them when you want one.  It's a good recipe to have in your pocket.


*Note:  I use 1 egg per burrito, 1 piece of ham or bacon per burrito.  The following recipe makes 2 burritos.  You can scale it up as needed.


2 eggs
1 Tbs milk
Cajun Seasoning to taste (or salt and pepper)
2 slices of deli ham (or bacon), chopped
shredded cheddar cheese
2 flour tortillas (soft taco size)

Heat a nonstick skillet over medium heat.  Add chopped ham to the skillet and let brown, stirring occasionally.  (If you are using bacon, make sure it is fully cooked and drain any excess grease).

Meanwhile, whisk together the eggs, milk and Cajun seasoning until well combined.

Once the ham is browned, lower the heat to medium-low then add the egg mixture to the pan.  The trick to making really good scrambled eggs is cook them low and slow.

Stir the eggs around occasionally with a wooden spoon.  (A metal utensil will ruin the finish of a nonstick skillet).

Don't over cook the eggs or they'll be dry and rubbery.  This is what they'll look like when they are done.

Turn off the heat so the eggs don't over cook.  Next, add some shredded cheddar cheese and let it melt.  You can add a little or a lot.  Whatever you like.

While the cheese melts, warm the tortillas so they will be pliable and easy to fold.  You can microwave them for a few seconds, but I like to put one in a warm skillet, let it sit a minute or so then flip it and let the other side warm up.  Really easy.

Once the tortilla is warmed up, transfer it to a plate.  Add half the egg mixture.  At this point you can add a little more shredded cheese if you like,

Fold in one side just a bit, like this:

Next, fold the bottom half way up, like this:

Then, fold the top half way down to close the burrito up, like this:

There you go, a delicious, handy dandy, portable breakfast.

If you are a vegetarian, just replace the meat with onions and peppers (or black beans, maybe).  You could use pepper jack cheese and add some salsa.  You could add chopped tomatoes and green onions.  The options are endless!  Give this one a try.  After all breakfast is the most important meal of the day!  (You knew I had to say it at some point, right?).  Enjoy!

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