This post has a new label attached to it: Car-ready meals. I'm getting to that point in motherhood where we don't even have time to go home for dinner among the kids activities (luckily right now that's only one night a week...). So I have been on the lookout for meals to eat on the go, and breakfast burritos were suggested by my friend Courtney. I had chicken that needed to be eaten so I did a version of this recipe and it turned out great!
Chicken Breakfast Burritos Better Homes and Gardens
3 T butter
1 1/2 C refrigerated shredded hash brown potatoes (I used a few grated baked potatoes)
2 cloves garlic, minced
1/4 teaspoon ground cumin
3/4 cup diced cooked chicken, ham, or crumbled, cooked pork sausage; or 4 slices crumbled, crisp-cooked bacon
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 10" flour tortillas
1 4oz can diced green chile peppers, drained
1/2 cup red and/or green salsa
1 1/4 cups shredded Colby and Monterey Jack cheese (5 ounces)
- In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
- In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
- Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold like a burrito.
MAKE AHEAD BREAKFAST BURRITOS
To make breakfast burritos ahead, wrap each burrito in foil and chill for 2 to 24 hours. (Or put in whatever container you use to keep food warm and put in the car...) To serve, remove foil; re-wrap each burrito in a microwave-safe paper towel. Microwave burritos, one at a time, on 100 percent power (high) about 1 minute or until heated through, turning once.
