Breakfast Burrito Ala Idaho Food

BREAKFAST BURRITO

Steps:

• Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.
• Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.

BREAKFAST BURRITO ALA IDAHO

Steps:

• Warm a large skillet (big enough to hold burrito size tortilla) over medium heat.
• Butter (1T or so) can be added to the skillet to help brown the tortilla and give the outside more flavor and crispness, but I always just warm it in a dry (no butter or oil) skillet.
• Spread mashed potatoes down the center of tortilla.
• Place the tortilla in warm skillet, mashed potato side up.
• Sprinkle cheese on potatoes.
• Sprinkle bacon pieces on cheese.
• Spread scrambled eggs on top of bacon.
• Top with salsa and sour cream.
• If you like your tortilla soft, slide it out of the pan onto a plate as soon as it is warm. Roll and eat.
• If you prefer your tortilla crunchy, continue to cook until it starts to brown, slide out of the pan onto a plate and roll imediatly.

BREAKFAST BURRITOS

Steps:

• Set oven to 350 degrees.
• In a large skillet, fry hash browns according to package directions; remove and set aside.
• In a large bowl beat eggs with milk; add chopped onion and green pepper, then season with salt and pepper.
• Pour the mixture into the same skillet; cook over medium heat, stirring occasionally, until eggs are set; remove from heat.
• Add the cooked hash browns and sausage; mix gently.
• Place about 3/4 cup filling on each tortilla; top with 1/4 cup cheese.
• Roll up, and place on a greased baking sheet.
• Bake, uncovered for 15-20 minutes, or until heated through.
• Serve with salsa if desired.

MAKE AHEAD BREAKFAST BURRITOS

Steps:

• Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray.
• Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined.
• Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.
• First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet.
• Prep potatoes by cubing into small chunks. Then place on baking sheet.
• Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper.
• Use hands to toss to make sure everything is evenly coated.
• Roast for 30 minutes at 400ºF. Toss half way through. Set aside.
• Heat 1/2 tablespoon of olive oil in a large skillet over medium/high heat.
• Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage.
• Use a spatula to sauté until fully cooked. Set aside.
• First, heat tortillas for a few seconds in the microwave (this will help with the folding process).
• Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10 burritos.
• Make your burritos by folding two sides in and then rolling.
• Tightly wrap each burrito in tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!
• If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
• If heating from thawed, microwave on high for 60 to 90 seconds.

BRETT'S SUPER AMAZING BREAKFAST BURRITOS

Steps:

• In a medium skillet, over medium high heat, add 1 Tbsp of the oil. Add the Idahoan® Hash Browns and spread evenly. Let cook for 6-8 minutes before stirring. Stir and continue to cook until desired crispiness. Remove from skillet and set aside.
• In the same skillet, add remaining oil and add the onions. Cook for 2 minutes, then add the peppers and continue to cook until crisp tender. Add the ham and sauté all ingredients for 2 minutes.
• In a separate skillet, add butter and melt. Add eggs, scrambling and adding salt and pepper to taste.
• Add the hash browns back into the pepper mixture and blend. Add the scrambled eggs and the cheese. Blend together and divide among the warmed flour tortillas. Serve with the toppings of choice.