Yesterday morning, I woke up an hour and a half before I needed to leave for work, meaning I had almost an extra hour of time to get ready. I considered going back to bed, but then I had a vision. A melty, spicy, cheesy vision that needed to come to life. That vision, my friends, was to recreate this guilty pleasure and Saturday morning hangover cure: the breakfast burrito.
I visit an amazing little sandwich shop at least once every weekend so my friends can get their weekly burrito fix. I'm usually more of a bagel, egg and cheese girl, but since I had all the ingredients in my fridge already I just couldn't resist the urge to make my own. Other artery-clogging ingredients can be added to a breakfast burrito, including bacon, avocado, or sausage. The egg and potato alone were enough to fill me up well past my regular lunch hour, but the size of this beast didn't stop me from devouring it in under five minutes.
Try to eat it slowly. I dare you.
Serves: 1 Total Time: 30 minutes
2 large eggs
2 tbs milk
1 red potato
1 whole wheat tortilla
1/2 cup mozzarella cheese
3-4 tbs of salsa, to taste
1/2 garlic clove, minced
Salt and pepper
Cut potato into very small cubes. Saute in olive oil on a large skillet until soft; season with garlic, salt and pepper. Add Tabasco sauce right before serving.
While the potato is cooking, whisk eggs with milk and scramble in a medium pan. When the eggs are done, place them in a long strip across the center of your whole wheat tortilla. Sprinkle cheese over the eggs, and top with potato.
Roll your tortilla tightly into a burrito. Serve with salsa.