I got tired of having bread in the morning, especially on weekends when I have time to be cooking, so this past Saturday, I decided to change it up with something completely different! Breakfast burritos. Took forever to prepare, but I really loved them and I think it paid off. So if you’ve got the time, these are great.
Guest Photography by Prairie Yooprasert
Breakfast Burritos (recipe depends on number of servings; this served for 7 full burritos)
1 package of ham ( 500 grams)
3 stalks of young onion
2 medium size potatoes
1 block of cheddar cheese
Various vegetables of preference – I used: 2 medium tomatoes, 3/4 head of lettuce, 3-4 small cucumbers, 1 onion (black or red beans are also good, but I didn’t use them)
12 flour tortillas; 1 package (wheat is good too)
Toppings: 1 container of sour cream, 1 jar of mild salsa
Begin with the preparation of the ham and the eggs. Simply crack all your eggs into a bowl, and whisk them together with a fork until slightly bubbly. Pour into hot non-stick pan (or add a pat of butter) and scramble. Similarly with the ham, chop to whatever size is of preference – as can be seen here, I chopped mine into about 1-inch pieces – and lightly cook.
For the eggs, I chopped and sprinkled in about a tablespoon of young onion to add a little extra flavoring. Don’t forget salt and a dash of pepper! It’s also nice to grate in a little extra cheddar cheese to have it melt together with the egg.
Dice all vegetables into small cubes. This includes, though is not limited to, the tomatoes, lettuce, cucumbers, and onions.
The last thing to prepare is the skillet potatoes, which add a fuller, breakfast taste to the burrito. Use THIS recipe to know how I made mine! The only alteration was the size of the potato cuts, as for this situation, I made the potatoes in small cubes instead of wedges.
Heat up the tortillas (I just stick them in the microwave with a cup of water), and pull out the sour cream and salsa, and you’re good to go! Here’s our breakfast set up….