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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 3 |
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Makes a quick, portable breakfast for those busy weekday mornings. I cook the meat and dice the vegetables ahead of time and store in plastic bags in the fridge, so I can just toss it together in the morning. The measurements listed are guesses; I usually just eyeball it. Ingredients:
1 tablespoon bacon grease or 1 tablespoon olive oil |
2 tablespoons finely minced onions |
2 tablespoons finely minced sweet bell peppers or 2 tablespoons mushrooms |
2 tablespoons diced cooked bacon or 2 tablespoons browned bulk pork sausage (optional) |
6 eggs |
1 tablespoon milk or 1 tablespoon cream (optional) |
salt and pepper |
1/4-1/2 teaspoon taco seasoning, to taste |
1/4 cup shredded cheddar cheese or 1/4 cup mexican blend cheese |
3 8-inch flour tortillas (burrito size) |
Directions:
1. Warm the tortillas in the microwave for a few seconds and place each on a serving plate.
2. Crack all 6 eggs into a large measuring cup or a small mixing bowl; add milk or cream; whisk slightly and set aside.
3. In a nonstick skillet heat the bacon grease or oil over medium heat and add vegetables and meat, sautee 3-5 minutes or until vegetables are tender.
4. Pour the egg mixture over the vegetables and meat in the skillet and sprinkle with salt, pepper and taco seasoning.
5. Scramble till almost done, then remove from heat and fold in the cheese until melted.
6. Put a third of the mixture onto each burrito and roll up.
7. Enjoy!
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