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Posts Tagged ‘Flour tortilla’

Breakfast is the most important meal of the day, but it’s usually the one that catches us with little time to spare. These great make-ahead breakfast burritos are quick to heat and eat on the go.

Ingredients

2 dozen eggs
Salt, pepper, minced onions, onion powder, garlic powder, parsley, chives, and anything else you like to mix into your eggs!
3/4 to 1 pound ham
3 cups shredded cheese, any variety
12 flour tortillas

Directions

Crack eggs into a large mixing bowl and beat lightly. Cook eggs in batches in a large non-stick skillet. I usually have good luck if I cook about 1/3 of the egg mixture at a time. Add 1/3 of the egg mixture to a preheated skillet and season liberally with your favorite spices. Scramble until firm. When done, set aside in a mixing bowl and repeat with remaining eggs.

Once all eggs are cooked, mix with ham and cheese.

Spoon about 1/2 cup of the ham and eggs mixture onto each flour tortilla. Wrap in a sheet of waxed paper. Freeze when completed.

When you’re ready to eat one, heat on “defrost” (aka power level 3) for three minutes in the microwave, then on high power for two additional minutes.

Notes

  • Fry some onions first then add them to the cooked eggs for even more flavor!
  • If you don’t have any leftover ham, deli meat works fine.
  • If you’re not a fan of ham, try cooked sausage or cooked bacon. Or, go meatless!
  • Add some spinach or broccoli if you’d like, especially if you skip the meat.
  • If you’d prefer to use sliced cheese, simply top each tortilla with a slice before rolling it up.
  • A print-friendly version of this recipe can be found here.
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Whenver I write “brats” in an email, my non-midwestern friends think I’m talking about mischievous kids. No, I’m not suggesting you wrap up your children. These are bratwurst. Enjoy!

Ingredients

1 large onion
1 or 2 tablespoons butter
salt and pepper
water
6 fully cooked bratwurst, any variety
6 slices cheese, any variety
6 flour tortillas, warmed

Directions

Slice onion. Melt butter in a large skillet. Add onions, and season with salt and pepper. Cook onions over medium heat until very soft and very well-browned. If the onions begin sticking to the pan during cooking, add about a tablespoon of water and stir. This also serves to loosen all the good-tasting “bits” cooked to the bottom of the pan. Regardless of whether the onions have stuck or not, add about two tablespoons of water to the pan when onions are done. Stir, and set bratwurst on top of onions. Cover and cook for about 10 minutes until brats are heated through.

Top each tortilla with a slice of cheese, a bratwurst, and some of the onion mixture. Roll up and serve.

Notes

  • I always make these ahead of time. I don’t warm the tortillas. I roll each wrap in a sheet of waxed paper, and they last for a week in the refrigerator. Heat for 90 seconds on high in the microwave when ready to serve.
  • Use any variety of bratwurst you like. Our favorite is turkey cheddar.
  • We use whole wheat tortillas. Healthy and yummy!
  • We use American cheese, but any variety will work.
  • A print-friendly version of this recipe can be found here.

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