Beyond Best Breakfast Burritos (veggie and savory)
Who doesn't love Breakfast Burritos?? I know it's long been a favorite breakfast meal of mine!
So when thinking about making this for a tailgate party for after a long run, I knew I wanted to make something veggie, but also savory and hearty that would be nice and filling after a long run, particularly if the run was on a cold day. I did a bit of experimenting with ingredients I had in my kitchen and came up with this one, which has become a runner's (and non-runners too) favorite!
Ideally, it's best to have 2 skillets to use with this recipe - 1 for the hash brown shreds (takes longer) and the other for the scrambled eggs
To take the flavor up to another level, I'd recommend also including some diced mushroom relish in with the burrito mix.
Does this have to be served immediately after cooking? Or can this dish be kept & keep warm to serve after cooking?
This dish can do either! if you wrap each burrito in aluminum foil and place into an insulated container (a cooler without ice in it), the burritos can be kept warm for a few hours. Helpful when taking for a tailgate party after a Saturday long run!
Can any of this be prepped ahead of time? (say, the night before a Saturday morning long run)?
Yes! You can scramble the eggs in a skillet the night before your event, refrigerate them overnight, and then re heat them once again on a stovetop the day of the gathering to save some time that day.
I'll say though that my personal preference when scrambling eggs is to leave them just a little moist, so I prefer to cook them the day of/morning of the gathering I'm taking them to.
- 4 Flour Tortilla
- 8 Eggs
- Hash brown Shreds (1 bag frozen)
- 8 tsp Taco Seasoning
- 8 oz Colby Jack Cheese (shredded - 1 bag)
- 8 oz Mushroom Relish (see mushroom relish recipe)
- 4 Roma Tomato (diced)
- 1 cup Cilantro
- Skillet
- Cutting Board
- Chef's Knife or Dicing Tool
- Add egg, small handful of cheese & 1 tablespoon taco seasoning to small bowl and whisk all contents together
- Scramble the eggs in one skillet & add the mushroom relish in with it
- In the other skillet, cook the hash brown shreds for 10 minutes or until they begin to turn golden brown
- Use a dicing tool or chefs knife to dice the tomatos
- Next, add 1/2 cup of the hashbrown mix on top of the eggs
- On each flour tortilla, add 1 cup of scrambled egg mix on top of the tortilla
- Add diced tomato and cilantro on top of the hashbrown mix
- fold and roll the tortilla & mix into a burrito with both ends closed
- You now have some delicious breakfast burritos! Either enjoy immediately or wrap in foil to enjoy slightly later the same day
