~ Big Ol’ Breakfast Burritos ~

My plan is to make a giant batch of breakfast burrito mix so that I have some to warm up in the morning before work. Wake up toss one in the oven while I am getting ready for work. Then get my grub on during our morning meeting. That’s the plan anyway… Locally breakfast burritos used to be around $7-8 now they are $11… I don’t get one everyday but I sure could eat one everyday I can tell you that.

I went to the store in search of the biggest tortillas I could find. If you have ever attempted to wrap a burrito with small tortillas you know it can be a bit tricky. Tearing holes in the tortillas constantly, typically due to over filling them. I don’t want some wimpy breakfast burrito where I feel like I need to eat 2 of them. I’m talking one and done. I feel these should be big enough… you think?

I’m gonna make sausage, bacon, potato, egg and cheese breakfast burritos. I have found the best way is to make all the ingredients separately then combine them together at the end. Since the potatoes take the longest I started cooking them first. Cut them into small cubes 1/2in or smaller. To me there is not a whole lot worse than taking a bite of a breakfast burrito and all you get is a big hunk of potato.

Since I don’t want fried potatoes, I add a small amount of water to the pan and place a lid over them. This helps them cook faster and soften up quickly without browning the sides.

While those potatoes are cooking, I browned up a pound of pork sausage,

Next it’s time for the eggs. It’s tough to know how many eggs to add. I don’t want the burritos to be egg with a little meat and potato. I want a good even mixture of all the ingredients. What the hell, let’s do 14 eggs and add about 1/4 cup of milk (I don’t measure the milk, it’s just a guess)

I cook my eggs on medium/high heat. They cook fast and you have to be constantly stirring them. I ask find it makes them more fluffy. I like to chop the eggs into smaller pieces so it mixes into the other ingredients well.

With the potatoes cooked and mixed in with the sausage and bacon… add the eggs and mix it up until the ingredients look to be spread evenly throughout pot

I like to warm my tortillas up for about 10 seconds in the microwave. Doing this helps them to be more flexible and not break. Then take a couple scoops of the burrito mix and pile it on the tortilla. Add some cheese on top, then wrap it up. I should have shown you people how I wrap mine but you will figure it out.

To me this is what takes the breakfast burrito game to the next level. On a griddle or a pan, place the wrapped burrito on it and brown all sides and the ends. I start with the flap because it kind of glues the burrito shut.

After the flap is nice and golden brown, seal up the ends of the burrito by standing them up on end. Once both ends are done, continue browning all sides of the burrito.

These are about as big around as a pop/soda can and about as long as my head… minus the hair

I like to add a little sour cream and a blob of this mango habanero sauce. It’s not very spicy but it’s got a real nice sweetness to it.

You are probably wondering if I ate the whole thing… of course I did silly. As for the rest of the Splatts fam… wife and daughter ate half and my boy did 3/4. Don’t worry the leftovers can be wrapped up and eaten later. Speaking of wrapping up and eating later… Lay down a piece of tin foil, and a piece of baking paper. Wrap the burrito with the paper then the foil.

Look who has breakfast for the up and coming work week…

So that made 7 Big Ol’ burritos, which are bigger than the ones I get at the restaurant. Sausage-$5 ~ Bacon-$6 ~ Eggs-$6 ~ Potatoes-$5 ~ Cheese-$5 ~ Tortillas-$10 Around $38 for 7 Big Ol’ Breakfast Burritos, $5.50 a piece and they are bigger than the restaurant ones… not bad… not bad at all. Plus I have breakfast for the work week, that’s a Win-Win in my book… and yes, I could really use a hair cut.