Your Favorite Breakfast Burrito

Isn't breakfast the best?

Seriously, the first thing we're inclined to do as human beings is to fuel up and prepare for the challenges of the oncoming day.  Oftentimes, the outcome of your day is heavily influenced by your first meal: how much of what nutrient you ingest or don't ingest, whether or not you had to rush it, how tasty it was (we all know how much food can affect our moods).  Which is why I make an effort to eat breakfast every day (even though it's usually not the greatest on school mornings), and why I love cooking up something special for everyone in the house on weekend mornings.

Because who's really gonna be grumpy after you bring them a plate of heart-shaped eggs-in-a-hole?

(I really wish I'd had the time to get a picture of my mom's this morning; but I had to serve it hot)

What I DID get a picture of, however, was one of my favorite treats that I don't get to enjoy as often as I'd like, mostly because it can give you a stomach ache if not done right: a breakfast burrito.

Overstuffed Breakfast Burrito

Yields: 2 massive burritos, or 4 smaller ones

Ingredients:

1 large potato, well rinsed

2 eggs

4 oz spicy sausage (I just took slivers off the end of a sausage log)

4 slices turkey bacon (or regular bacon, because bacon)

1/2 onion, thinly sliced

1 medium-sized tomato, chunked

2 large whole wheat soft tortillas

Up to 4 tablespoons oil

2 tablespoons minced garlic (in juice)

1/4 cup milk

Shredded cheddar cheese

Salt

Pepper

Instructions:

1.) Heat 2 tablespoons of oil in a skillet on high.  While this is heating, chop up or grate half of your potato (I used a grater for the shreds).

2.) When the oil is ready (you can check by flicking a few drops of water from your clean hands into the pan; if it sizzles, it's ready), scoop your potatoes into the pan.  Keep a spatula on hand, and flip/stir often.  Want them crispier?  Let them sit for longer intervals before flipping.  Salt and pepper as you like.

3.) While your potatoes are cooking, begin cooking your sausage, 2 ounces at a time, in another skillet on medium-high.  Treat it just like your potatoes, keeping a utensil on hand to stir often.

4.) While the potatoes and meat are cooking, you can begin sauteing the onion in a small skillet with the minced garlic.  Cook until as brown as you like (I like 'em dark).

5.) By this time, your sausage should be done, and your potatoes should be pretty close if not completely done.  Go ahead and get them off the heat and covered.  I drained them and put them on a plate, so I could use the pans again.

6.) After clearing out the sausage pan, use it to prepare 2 of your bacon slices.  Around now, your onions are probably done.  Take them off the heat, too.

7.) While the bacon cooks, combine the milk and eggs in a medium-sized bowl, and beat well.  Salt and pepper to your taste.  You can use the onion pan (after cleaning it out) to cook these bad boys over medium-high heat until thoroughly cooked and fluffy.

8.) The eggs and bacon will probably finish around the same time.  Take 'em off the heat and cover.

9.) NOW FOR THE FUN PART.  Lay out a tortilla out flat, and begin filling as you like.  I like putting down the cheese first, so it gets all melty underneath the hot ingredients.

Roll up and enjoy!  (You might have to hold it together with a toothpick, because it will fill up fast.)  May or may not be even more delicious with sour cream and salsa.  Can you say breakfast of champions?

ECHO out.