Tuesday, January 1, 2013

Morning After Breakfast Burritos

¡vamos a comer! 
(Let's Eat!)

We have all experienced one of those days when we are just completely wore out, tired and need a quick pick me upper meal. Well this is it! My Morning After Breakfast Burritos will provide you with what you need to get your day started.

Start with fingerling potatoes, if you don't have fingerling a good Idaho potato would do the job. 


Everyone always has eggs in the refrigerator, you can also substitute with egg beaters, I do this all the time. 


If you want, you could just stop here and eat. That is how good these potatoes taste, they really don't need anything else.



I tell you this is full of goodness, look at it, add some taco sauce, sour cream and cheese to really bring this burrito to another level.

I stuffed my burrito so big, I had to use a fork. Use your hands, no one is looking.
 
Morning After Breakfast Burritos

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 
Ingredients:
1 1/2 lb fingerling potatoes, sliced
12 slices bacon
6 eggs, scrambled
1 c. cheddar cheese, shredded
1 tsp. sour cream
1 bell pepper, diced
4 cloves garlic, diced
1/4 c. red onion, diced
1/4 c. white onion, diced
2 tbsp. butter
2 tbsp. extra virgin olive oil
4 large burrito shells, warmed
spice blend (recipe below)
toppings: taco sauce, green onions, sour cream 
 
Directions:
Preheat oven to 450 degrees, cook bacon until crisp about 15 minutes. Drain on paper towels and set aside.
 
Rinse potatoes and slice into 1/2 inch chunks,  in a medium stock pot cover potatoes with cold water and bring to boil. Cook potatoes 5 minutes, drain and set aside.
In a medium skillet, add 1 tablespoon of extra virgin olive oil and butter. Over medium high heat, cook peppers and onions 5 minutes, add garlic and cook 1 minute more.  Season mixture with 1 teaspoon of spice blend.
Add potatoes to pot reduce heat to medium and cook 10 minutes more, stirring occasionally to prevent sticking. If potatoes stick, add 1/4 cup of water. Cover potatoes with a lid the first 5 minutes to steam slightly then uncover the last 5 minutes to crisp them slightly. 
In a medium skillet over medium heat add remaining butter and olive oil. Crack eggs, add 1 teaspoon of sour cream and remaining spice blend. Beat well, add to hot skillet and scramble eggs for about 4-5 minutes and set aside. Assemble burritos.
 
Serve warm.
Spice Blend:   
      
1 1/2 tsp. creole seasoning
1 tsp. black pepper
1 tsp. onion powder
1 tsp. chili powder
Mix well and set aside.    




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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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