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For people who have lived in Upstate NY since birth, we are ridiculously fond of spicy food – we love all things Hispanic, Mexican, Tex-Mex. In chatting with my hair stylist last week, as I was getting all prettied up for my trip to see my folks in Arizona this week, I realized as I was enumerating all of the different hot peppers that we grow, that it might be a little…excessive. But then, I decided I was wrong about that – when it comes to spicy food, excess is in the eye of the beholder, and it doesn’t seem like too much to us at all.
Even breakfast is not safe from hot peppers and salsa around here – and as evidence, I offer these Omelet Breakfast Burritos. I actually make breakfast burritos pretty often when we have company, because they are really easy for feeding a crowd. You just fry up some sausage, scramble some eggs, grate a little cheese, and breakfast is served! These omelet burritos are something I tend to make more when it is just the two of use, because, I prefer not to be standing at the stove still cooking omelets, while everyone else is already eating. These are easy to make for just two people though, which works out nicely, because that is usually how many people show up for breakfast around here. Or lunch or dinner for that matter – no reason to relegate these to only the breakfast nook. Well, except for a certain gentleman around here who isn’t so thrilled to see eggs for dinner. “This would make a great breakfast”, he will say. To which I say “Yeah, like I’m getting up to make breakfast at 5AM – eat your burrito!” What can I tell you? He grew up on a farm, where people only ate eggs for breakfast.
The chickens seem to be over their winter slump and back into full egg production, which we are really glad to see.
You can embellish your burritos with whatever additions are dearest to your heart – I can’t imagine them without avocados, and lately I have been putting radish sprouts on everything.
How these differ from some other breakfast burritos, is that instead of just making scrambled eggs, I like to saute up a few veggies, so they get a little of the raw taste off of them, and then pour in my eggs, and make an omelet. Then at the end, sprinkle on your cheese so it’s gets nice and melty. Then just layer in a flour tortilla the way you would for any burrito and enjoy! This recipe is a for a single burrito – just multiply by 2 or 3 or 4 to make more.
Omelet Breakfast Burritos
Ingredients
- 2 tablespoons chopped red sweet pepper
- 2 tablespoons chopped green sweet pepper
- 1 teaspoon minced jalapeno pepper
- 1 scallion sliced [divided]
- 1 strip of thick cut bacon
- 2 eggs
- 1 tablespoon milk or cream
- salt & pepper
- 2 tablespoons shredded cheese like cheddar or Monterey Jack
- 1 large flour tortilla gluten free, if that is how you roll.
Add condiments and additions that you like on burritos:
- shredded lettuce
- additional jalapeno
- sliced avocados
- sprouts
- salsa
- sour cream
Instructions
- Cook the bacon until crispy.
- Remove the drippings form the bacon, but return 1 tablespoon to the pan.
- In the bacon drippings, saute the peppers and the white part of the scallion [save the green part for topping the burrito], until tender crisp.
- Meanwhile, whisk together the eggs, cream and salt and pepper to taste.
- Spread the sauteed vegetables evenly in the pan, and pour the eggs over , titling the pan to spread them out.
- Gently lift the cooked edges of the eggs, and tilt to pan let the liquid eggs run under the edge.
- When the eggs are nearly cooked, gently flip the whole omelet over and immediately sprinkle with some grated cheese.
- Sprinkle the crumbled bacon down the center and fold in the sides.
- Slide the omelet into the center of the warmed tortilla, and top with the additions of your choice, roll up, and enjoy!
I’m not sure there is anything that will get your day off to a better start. Unless it would be that you made some Green Tomato Jalapeno Salsa last fall, so you could spoon on a nice generous dollop. ‘Cause I did!
The nice thing about this is that it’s infinitely adaptable. Use whatever sauteed vegetables your family enjoys, use sausage instead of bacon, or leave out the meat entirely if you prefer. I can’t think of a better reason to get out of bed in the morning!
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I have just one thing to say: droooooooooooooolll. This WOULD make a great breakfast… lunch… tea… dinner… supper… middle of the night snack.
Thanks Hester, I have to agree with you there – good any time, day or night!
These looks so tempting!! Though I don’t eat breakfast, I could totally get into these for dinner. Great pictures too 🙂
Thanks Suzie!
OH, my. Now I only wish someone would make one of these for my breakfast tomorrow!
I want one for lunch! If only we hadn’t eaten the last of the tortillas in my burritos. I really can’t justify making a whole batch just for my lunch. Hmm maybe in a bread roll?
Your eggs are so pretty!
Thanks Claire – a bread roll would work!
I’m with you on the spicy Donalyn, the hotter the better! I’m loving this gorgeous breakfast; we often make huevos rancheros, a huge favourite, but it’s complex with many components, this would hit the flavours on the nose but with fewer ingredients.
My dad makes huevos rancheros for us Eva and they are both delicious and more trouble than the burritos – nice for special occasions though!
That looks really good Donalyn! May I ask what kind of cheese that is? I’ve never seen a swirled cheese before-it looks intriguing! 😀
Hi Lorraine – it is a pretty common cheese here in the states – Monterey Jack swirled with Colby – both creamy, good melting cheeses. I actually prefer cheddar myself, but all I have is a white one right now, and I went for the color for the photos 🙂
That burrito looks so good that I want one for dinner tonight. 🙂
Thanks Maureen!
I never knew that people from Upstate NY loved spicy or were exposed to Hispanic foods and culture. As a Mexican who loves spicy foods and peppers I’m glad to hear it.:) Your breakfast burritos sound so delicious! I love making eggs like this and often. Thanks for sharing and enjoy your trip to Arizona!
I think you can get Hispanic food after a fashion just about anywhere Nancy, but we are picky. I did live in Colorado for a little while and a Mexican American woman who lived next door taught me to make burritos, flour tortillas and re-fried beans. this was like 35 years ago, and you could not find any ethnic food around here at all, so I made my own. It is much more common now and we have several really fine Mexican restaurants in our area – both the traditional Mexican American sort and more innovative ones as well.
I’m usually into sweet types of breakfast, but this would make a wonderful lunch!
Thanks & you are correct – it would indeed!
Aw man. I have seriously got to start my sprouts. I’ve been so bad about gardening since we got hens. You warned me. If I loved closer, I’d be there for breakfast. And lunch. And dinner. And dessert. And a glass of wine on the porch …
And you would be welcome my friend 🙂
What a delicious breakfast idea… I am totally loving the idea of this flavoursome and portable breakfast food 🙂
I want one for breakfast… lunch… dinner 😉
Yum!
Cheers
Choc Chip Uru
I sometimes make breakfast burritos too! And when we lived in Texas and ate out for breakfast, I always had them. Really nice recipe – it’s hard to make things too spicy for me (although as I get older, alas, it’s becoming a bit easier). Good stuff – thanks.
Look at those beautiful eggs! And what a great way to start the day. I love breakfast tacos/burritos. Thank you for sharing!
I tend to forget about “breakfast” burrito idea but not anymore. This looks SO GOOD!!! I sometimes end up throwing away after we have leftover from fajitas. I wasn’t a creative about using the tortillas. Now I know what to do. Thank you so much for this recipe! I’ll buy tortillas to make breakfast burritos first. 😀
I have never thought of putting eggs into burritos. Now I wonder why! It’s an excellent idea. Your burrito looks much more appetising with the yellow sunny egg inside. I’m glad to learn you are also a savoury breakfast fan.
I often make breakfast burritos – they are so good and practical! I often make a lot of them, then freeze them, and then have “easy” breakfast for weeks. 🙂 Thanks for reminding me that I need to make them again!