7.29.2012

Bomb Breakfast Burrito

Hey there!

It's been forever since I last posted, yeah yeah. Well, I'm back :-) Quick update:
  • Bought a house
  • House has amazing kitchen
  • I can't stop COOKING!!!
These are all good things! Yesterday, Keith asked me if I wanted to go out to breakfast on Sunday morning, and I said, "NO! I'm going to make breakfast!" If you know me, you would know that I absolutely never under any circumstances - EVER - turn down a trip to go out to breakfast. That's how obsessed with my kitchen (and cooking in it) I am.

Onto the recipe. I was trying to figure out what to make for breakfast, and my brain was foggy. My brain usually is foggy on Sunday mornings. I think it might have something to do with the little bit of a lot of wine I tend to drink on Saturdays. Oops.

Bomb Ass Breakfast Burritos
Serves 4

Ingredients:
5 eggs
4 whole wheat tortillas
5 slices turkey bacon, cooked according to package directions
1 tsp vegetable oil
2 T Valle del Sol chili powder (or just regular chili powder)
Pinch of salt
1 tsp pepper
2 T skim milk
4 - 5 medium sized baby red potatoes
1/4 cup green peppers, diced
1/4 cup sweet yellow onion, chopped
1/2 medium sized jalapeno pepper, seeds and white membrane removed, finely chopped
3 green onions, chopped
1/4 cup shredded colby jack cheese
Light sour cream (optional)
Srircha (optional, but HIGHLY reccommended!)

OK, this is easy peasy. Boil the potatoes for about 10 minutes, until they are soft. While those boil away, cook the turkey bacon according to the package directions (throw them in a pan and cook at medium heat about 3 minutes per side, until crispy). Set aside on a papertowel-lined plate to cool.

Drain the potatoes and set aside to cool slightly. Crack the eggs into a bowl, add the milk, and whisk until blended. Then, quarter the potatoes into small bite-sized pieces. Add the oil to a deep frying pan and turn on medium high heat. Add the onions, green peppers and potatoes. Season with the salt, pepper and chili powder, and let cook undisturbed for a good 10 minutes.

Scramble the eggs for one minute over medium heat in the pan you used for the bacon. Then, add the jalapeno and green onions and finish cooking until just set. Remove from heat.

Flip the potato & veggie mixture, they should be browning nicely but not burnt! If they are getting too brown, turn down the heat. Slice the bacon into bite-sized pieces. Try to resist eating it. Add the bacon to the eggs and mix together.

Warm the tortillas according to the package directions. Place each on a plate, and add a sprinkle of cheese. Then add about 2 tablespoons of the egg mixture, and 2 tablespoons of the potatoes & veggies. Serve open-faced with the srircha and sour cream on the side!

Seriously, SO good! Perfect after a night of drinking a bit too much wine for a Sunday brunch at home!

2.08.2012

Um, hi

Well color me embarrassed. It's been like oh, about EIGHT MONTHS since I last updated! YIKES!

I feel absolutely terrible about my lack of posting. I'm not sure if it helps, but I haven't slacked off on the cooking - just the whole, you know, taking pictures and blogging about said cooking. It was even my New Year's resolution to make sure I started back up with this blog at least once a week...

Maybe that's where I went wrong. New Year's was over a month ago!

Anyways, there's been a lot going on. I do have some killer recipes to post and I will be getting those up soon. Thanks for not giving up on me, and keep an eye out for some new posts!