Life really is beginning to return to normal. We’ve had our share of scares and a few losses along the way, but by the grace of God we have survived. Unless you live under a rock somewhere, you have been changed.
For me, I have a greater sense of appreciation for the simple joys in life. And a stronger sense of God. Prayer has become forefront in my life – giving thanks every day. As we return to the simple pleasures once denied, I fully intend to savor everyone and everything.
One of the things that has returned are the small street fairs and markets. Many of these fairs feature goodies from local kitchens. Recently at the 209 Funky Spring Market, Hubby and I met two ladies who put up salsas. I can only assume they used canned or commercial tomatoes to create their salsas since it is too early in the year for homegrown tomatoes. Once our tomatoes and peppers have reached the point of harvesting, we’ll be putting up salsas of our own by the ton. Until then, we support the small-batch salsas to be had at our local street fairs.
Naturally, I had to take advantage of this awesome Salsa and put it to good use. These burritos were perfect, came together quick, clean up was a snap and the day ahead was filled with adventure. Enjoy!
Salsa Scrambled Egg Burritos
1 Roma Tomato
4 (10-inch) Flour Tortillas
1 tablespoon Bacon Drippings
1/2 cup Thick n Chunky Salsa
Salt to taste
Black Pepper to taste
Jalapeno Hot Sauce
Sour Cream as desired
Shredded Pepper Jack Cheese
Dice tomato, set aside. Warm tortillas, set aside. Lightly beat eggs, set aside.
Warm a skillet over medium -low heat. Add bacon drippings to coat the bottom of the pan. Scramble eggs to desired doneness.
Once eggs are fully cooked, add salsa, stir into the eggs. Scatter with chopped tomatoes. Continue to cook, stirring as needed to prevent scorching, until heated through. Season with salt and pepper. Bring on additional heat if desired with Jalapeno Hot Sauce. Fluff eggs and set aside.
Working with 1 tortilla at a time, spread a little sour cream on the tortilla. Mound scrambled egg down the center, top with shredded cheese. Fold and roll tortilla around the egg filling. Place burritos on a griddle over medium heat. Grill until nice and golden, turn and continue to grill.
Serve and enjoy. This is great for breakfast on the go.
One thought on “Salsa Scrambled Egg Burritos”
I love local fairs