Slow Down at Breakfast Time

When ordering breakfast at a diner, what do you typically order? Going out to breakfast is my absolute favorite meal, if after breakfast I’m just heading home.

But when traveling or just out and about running a few errands, breakfast out generally consists of scrambled eggs, sausage (or bacon if sausage isn’t an option) and hash browns. I’m too darn picky about how my eggs are fried to order out. Pancakes and waffles are fine, but a bit on the heavy side if I’m doing much after breakfast. A couple of eggs scrambled, a sausage link or patty and potatoes are light, satisfying and just plain good.

These Breakfast Burritos check all my breakfast boxes. There’s hash brown potatoes, scrambled eggs and sort-of sausage. Okay, it’s Chorizo – which is sausage, just not a patty or link. When finished, you could wrap the burritos tightly in foil and eat them on the go. Or simply sit out on the back patio, sip coffee and watch the wildlife fluttering in the yard. With any luck, a song bird or two might decide to pop in. Just so long the Scrub Jays stay away. They are the prettiest of our local birds, but also the rudest. Let one of those guys get his claws on a walnut, and it’s like bombs are going off. They drop the nuts on the top of the roof in the hopes of cracking it open. We are surrounded by walnut orchards, so this is a common occurrence. The Mourning Doves make lovely cooing sounds. And sometimes early in the morning or just before dusk a yellow butterfly passes by.

How do you like to spend your mornings?

Everything In It Mexican Breakfast Burrito
6 frozen Hash Brown Patties
3 Jalapeño Peppers
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Yellow Onion
8 large Eggs
1 tablespoon New Mexican Red Chili Powder
1/2 tablespoon Cumin
Pinch Garlic Salt
1/2 lb Chorizo
1-1/2 cups Hot Salsa
6 Jumbo Flour Tortillas
2 cups Pepper Jack Cheese
Sour Cream as desired, optional

Warm oven to 300-degrees to help keep everything warm until ready to serve.

Cook hash browns according to package directions. Once hash browns are fully cooked, dice and wrap in foil. Place in the oven to keep warm until ready to use.

While the hash brown patties are cooking stem and mince Jalapeños, cut bell peppers in half, reserving half for another purpose. Seed and dice remaining halves. Cut onion in half from root to tip. Reserve half for another purpose. Peel and dice remaining half. Set aside.

Note: If difference colors of peppers isn’t appealing, simply choose one color and use the whole pepper.

In a large bowl lightly whisk eggs with chili powder, cumin and garlic salt. Set aside

Crumble chorizo in a large skillet; add minced jalapeños; diced peppers and onion. Cook over medium heat, breaking sausage apart as it cooks and mixing the vegetables into the meat.

Warm tortillas, place on a flat work space. Divide diced hash browns and egg mixture between tortillas, place just off-center. Scatter cheese over the mixture, wrap tortilla around the filling to form a breakfast burrito. Wrap each in foil and place in the oven to keep warm until ready to serve.

Serve with sour cream and additional salsa as desired.

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