I like to mix up my breakfast menu all the time. You’ll get bored of the same thing.
Breakfast burritos are one of my favorites! There are so many options depending on your taste. So I’ll just explain how I make them. The ingredients come down to your creativity.
For these I went with some pork sausage, home fries, mushrooms, scrambled eggs, jalapenos, freshly grated Monterey Jack and cheddar, and this delicious Garlic Smashed Buffalo Twisted Ranch.
But like I said, the options are nearly limitless.
Start by preheating a cast iron skillet over medium heat. Drizzle a little olive oil in there and get it nice and hot. While that is preheating, dice up a large russet potato (about 2 cups worth). When your skillet is ready toss your potatoes in there and drizzle a little more olive oil over the top. Cook them until they’re almost tender (about 10 minutes).
While those are cooking, chop up about 2-3 ounces of white cap mushrooms. You can also add onion, garlic, whatever you want. When your home fries are starting to brown up nicely, mix in the chopped mushrooms. Cook them until everything is nicely browned and tender.
Remove those from heat and keep warm. In another skillet, start cooking your meat (sausage, bacon chorizo, etc.). I cook this separate so I can drain the grease from it. When it’s done, mix it in with your potatoes and mushrooms, and leave it set to the side. If you’re using bacon, go ahead and crumble it up, then mix it in.
Now preheat your oven to 450°. Also let your skillet warm back up over med/low heat for the scrambled eggs. Drizzle a little more olive oil in there so your eggs won’t stick. While you’re letting your skillet warm back up, grab a few large burrito size tortillas. This recipe makes 3 large breakfast burritos. Lightly brush the bottoms of each tortilla with a little olive oil. This helps them brown up nicely in the oven later.
Now get those scrambled eggs going in your warm skillet. I like to go with medium low heat for mine because they cook fast, and will burn easily. When they’re done remove them from the skillet and place in a bowl to keep them from overcooking.
Okay, now we are ready to assemble our breakfast burritos. Remember when I told you to brush just one side of your tortillas? Flip them over so the lightly oiled side will be on the bottom. Scoop your home fries and meat mixture on top, along with a helping of your scrambled eggs. I love jalapenos, so I threw a few on there too. Top it all with some shredded cheese of your choice and whatever other toppings you want. I also gave a nice drizzle of that Twisted Ranch I mentioned above.
If you don’t know how to roll a burrito, here is a great tutorial that’s easy to understand. Roll your burritos up and place them in a large cast iron skillet. I could only fit two in here, but you can do one at a time in a smaller (10 inch) skillet also.
Pop that skillet in your preheated oven for 5 minutes. When you pull them out they should be lightly browned.
Serve those beauties up and enjoy!
