Eggtastic Tuesday- Breakfast Burrito Wraps

Breakfast Burrito Wraps

I’ve decided  to do a new egg recipe every Tuesday. It is that season after all. Everyone is drowning in eggs.

This recipe used a dozen eggs but can be customized to fit specific needs.

Essentially all you do is cut up and cook your preferred fillings, cook some eggs and roll it all up in a tortilla.

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We decided to try a different method to the egg cooking and rolling than normal. Usually the eggs are scrambled. We cooked them more like an omelet. Our skillet was the same size as our tortilla and thus the eggs fit our tortilla nicely. The result could be considered more of a wrap than a burrito but it still had that amazing burrito flavor. Actually it was better than any breakfast burrito we’d ever eaten before. I credit using a blender to fluff up the eggs before cooking.

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These burrito/wraps can be made ahead of time and frozen to be used as needed.

Breakfast Burritos

Ingredients:

  • 12 eggs
  • 1 red bell pepper, chopped
  • ½ large onion, chopped
  • 2 cloves garlic, minced
  • 1-2 cups black beans
  • ¼ cup green onions, chopped
  • 2 potatoes, cubed and fried
  • ¼ cup black olives
  • 1 cup pork cracklings
  • 2 cups breakfast sausage, cooked
  • 6 tortillas
  • 1 tsp Paprika
  • 1 tsp chili powder
  • Salt and Pepper to taste
  • 2 Tbs milk
  • Salsa
  • Sour Cream

Directions:

Have all fillings prepared and waiting. Have 2 skillets heating over medium-low heat. Crack the eggs into a blender with the milk. Add the seasonings. Blend until bubbly. Pour enough egg mixture into the skillet to coat the bottom. The egg will puff up. Add whatever filling you would like to the egg at this time. Cook until coming off the side of the skillet and then flip. If you are competent enough to flip the egg in one skillet, do so. Otherwise flip it into the other skillet and cook through.

Place cooked filling onto the tortilla and roll. If freezing, then wrap into tin foil. Otherwise, Enjoy!

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Spinach and Caramelized Onion Frittata

Spinach and Caramelized Onion Frittata

It’s egg season. We are currently getting 10 chicken eggs a day. Duck eggs depend on whether we beat the pigs to them or not. We waste a lot of these eggs. A lot are fed back to the dogs or pigs. So, I’m making an effort to learn egg heavy recipes and I’m going to share them with you.

This recipe is a big hit. Delicious and easy, it requires 9 eggs.

Spinach

I also love this recipe because it reheats extremely well. Husband and I are the only real big egg eaters so we had a lot of this left over. We were able to eat it for breakfast another day and it tasted almost as good as fresh made.

Spinach and Caramelized Onion Frittata

Ingredients:

9 eggs

1 handful spinach, chopped

½ large onion, chopped

2 cloves garlic, minced

1tsp Paprika

Salt and Pepper to taste

Green onions (optional garnish)

Directions:

In a large cast iron skillet add the onions and cook on low about 5-10 minutes. Add fresh chopped spinach and garlic. Stir until the spinach has wilted.

Meanwhile in a small bowl beat the 9 eggs with the paprika and salt and pepper. Add to the onion and spinach and use your spatula to make sure the mixture is flat. Cook on the stove top until the edges are beginning to stiffen. Then transfer to the onion and broil on low an additional 10-15 minutes.

Preparing onions and spinach

Prepping onions and spinach

Adding eggs

Adding the eggs to the pan. I didn’t realize before this picture just how colored our eggs are.

Cooking the edges

Cooking the edges

Enjoy!

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It’s beautiful!