Breakfast Burrito

When I was younger and didn’t know anything I liked McDonald’s. Loved it. I used to say to myself, “Boda-ba-ba-baaa, Steve’s lovin’ it.” Among the many things I once loved there, I particularly enjoyed starting my day with one of their breakfast burritos. From what I remember, it was made up of some scrambled eggs, American cheese, sausage, peppers and onion. Of course it came with hot sauce. It was a mini little guy, you could eat two of them no problem. I stopped eating that, mainly due to the fact that I stopped eating from McDonald’s (why I stopped eating there is another post). Since I stopped eating fast food in general, I want to show people how much better they can make the food sold in fast food restaurants themselves. In the case of the breakfast burrito, I took McDonald’s basic concept for the burrito, switched the crappy ingredients with slammin’ ones and added some potatoes I cooked with peppers, onions, garlic and paprika and you get an infinitely better product that you would otherwise get from Ronald-McDonald-land (what a sketchball).

Ingredients:

1/2 lb Sweet Italian Sausage Meat

4 Good Quality Eggs, Scrambled

2 Russet Potatoes, Cubed

1 Small Onion, Chopped

1 Red Bell Pepper, Chopped

3 Garlic Gloves, Chopped

1 Cup of Shredded Cheddar

12 or 16 Inch Flour Tortilla

2 Tablespoons of Paprika

Salt & Pepper

Butter

Canola Oil

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Slice about 4 thin planks from each potato. Lay the planks flat on the cutting board and slice the stack lengthwise into two or three pieces depending on the size of the potato.

Slice the dissected stack into cubes.

Cut the top off the onion and slice it in half. Take off the skins and lay each half flat on the cutting board. Slice the onion horizontally all the way up the onion, keeping your finger way the hell out of the way. Make sure you have a really sharp knife. A dull knife is more dangerous than a sharp one.

Slice the onion vertically all the way across the onion and then dice it up.

Chop the top off the pepper and slice out a little bit of the ribs on the inside.

Take each piece and cut even slices, keeping them lined up. Turn them 90 degrees and cut little dices of pepper.

Smash some garlic and chop it up.

Add about a tablespoon of butter and a tablespoon of canola oil to a pan over medium high heat and when the butter is melted and hot, add the cubed potatoes. Cook until the potatoes get a nice golden color on the sides of each piece.

When the potatoes are browned, add the onions, peppers, garlic, some salt, pepper and paprika and cook that until everything gets a nice color and the potatoes are fully cooked through. Taste it and make sure it tastes amazing and then transfer it to a plate.

While the potatoes are cooking, take the sausage meat and very roll it into little tiny rustic meatballs.

Add the sausage balls to a hot pan with canola oil over medium high heat. Shake the pan every now and then to make sure they don’t stick but make sure you try and get a nice sear on all sides. It’s OK if it gets little dark, that’s actually how I like my sausage but make sure you don’t burn it obviously. When the sausage is cooked through and browned on all sides, transfer it to a paper towel lined plate to drain the grease.

Fold up a few of the tortillas in aluminum foil and toss it in a really hot oven, like 450…500 degrees, for 5-10 minutes, until the tortillas nice and flimsy and hot so they are easy to roll and extra delicious. It will also help melt the shredded cheddar. When the tortillas come out of the oven, keep them wrapped in the aluminum foil to keep warm while you get everything else ready.

Crack the eggs in a bowl, I used a measuring bowl, and whisk it until little bubbles sit at the surface of the scrambled eggs.

In a non-stick pan over medium low heat and melt a tablespoon of butter. When its melted, add the eggs and with a spatula, lightly stir cooking slowly until the eggs come together and are still moist but not over cooked. Transfer the cooked eggs to a plate.

Time to assemble the wrap. Get one of your hot tortillas and spread about a 1/4 – 1/2 cup of the shredded cheese.

Top the cheese with a bit of the egg and about 6-8 pieces of the sausage…

…then add some of the potatoes. You can also add some Frank’s Red Hot Sauce or some Siracha at this point…if you’re into that kind of thing.

Wrapping the burrito is a key step to master. A good roll makes the sandwich. It has to be tightly rolled so all the contents inside stay inside the wrap. Position the wrap in front of your body and fold up both sides of the tortilla over all the ingredients.

Flatten out all the ingredients inside while the sides are still folded up…

…roll it up carefully, making sure everything stays tightly wrapped inside…

…keep it tight while slowly rolling it. Roll in all the loose ends and then finish the roll and you end up with a perfectly rolled burrito.

If you ate this and would still rather eat McDonald’s breakfast burrito, get help…fast. There’s no reason, you can make it better.

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