To-Go Breakfast: Burrito Style

I have an unfortunate addiction to Starbucks.  They are EVERYWHERE in New York, and their breakfast sandwiches are just so easy–in addition to being pretty darn good.  However . . . during a recent “come to Jesus” meeting with myself over finances, I realized that my addiction was becoming too expensive.  I was having breakfast at Starbucks several times a week before going to work or heading to an audition.  I needed a sustenance solution that involved as little early morning prep as possible but could sustain me sometimes well PAST lunchtime, as my schedule tends to vary wildly day to day.  (Because let’s be honest, I really didn’t need to spend money on lunch out too!)

Enter the breakfast burrito.

Made at home with ingredients I control (VEGGIES GALORE!), frozen and ready to pop in the microwave before I head out the door.

BREAKFAST BURRITO

Ingredients:
2 turkey sausage links
1/2 cup black beans
1/2 cup chopped red onion
1/2 cup chopped zucchini
1/2 cup chopped asparagus
1/2 cup chopped kale and spinach (I used frozen, but you can sub fresh, of course)
2 TB green chilis (they come in a 4 ounce can at Trader Joe’s)
8 eggs
1/2 cup feta (or cheese of your choice)
Garlic powder, paprika, cumin, and salt and pepper to taste
Salsa
Whole wheat tortillas

Prep:
Brown your sausage over medium high heat until it’s cooked through, then add red onions, zucchini, and asparagus. Saute for 3 minutes, then add the greens, green chilis, and black beans.  While that’s steaming for a bit, scramble your eggs and add salt, pepper, and spices to the egg mixture.  Reduce heat to medium, then pour over your veggie and sausage mixture.  Mix gently for a couple minutes until the eggs are almost set, then cover your skillet and turn off the heat–let the residual heat and steam finish cooking your eggs.  Cool mixture to room temp.  Mix in your cheese and get your burritos wraps ready.

To wrap: 
Set your tortillas on a piece of foil.  Spoon some of the egg mixture into the center of the tortilla, add a line of your favorite salsa, then wrap using the below pictures as a guideline!

Breakfast-Burrito.jpg

 

This makes 8 burritos (I used “medium” soft taco-style tortillas–it would probably make 4 or 5 of the monster “wrap” size burritos.).  Wrap securely in the foil and place in your freezer.   To reheat in the oven, preheat oven to 350, set the burrito foil wrapper intact inside, and let her heat up for 20 minutes or so.  In the microwave, UNWRAP the foil and microwave for about 90 seconds.  Then you can rewrap in your foil for a take-along treat!  Like most of the recipes I post involving veggies and cheese and meat, this baby is super adaptable.  Add your favorites.  Add more or less spice.  Make it vegetarian by eliminating sausage.  You could even go full vegan with, um, tofu or something, er, vegan-y (Seitan?  Is that what you use?  Vegans–help me understand!!) instead of the eggs . . .

Casey Clark