I've lived in a lot of places, but the place I miss most is Austin, Texas, primarily because they have the best breakfast burritos in the land. I'm only partially kidding. You'd pull up to this little shack, appropriately named Taco Shack, and get the most amazing breakfast you'd ever had all rolled up in a warm tortilla.
Other restaurants try, but I've never found any quite as good as those. The next best thing, however, are ones you make yourself at home. Here's a basic recipe from Food.com, but the good thing about them is that you can adjust the filling to meet individual taste and create several varieties. Also, these can be frozen. When you're in a hurry in the morning (which is always around here), they're great to pop out for a hot and hearty breakfast.
- 12 eggs beaten
- 1 lb bulk sausage, cooked (or crumbled links)
- 1/2 cup chunky salsa (your choice of heat)
- 24 flour tortillas (you can also use whole wheat)
- 2 cups cheddar cheese, shredded
- 1 green pepper, finely diced (optional)
- 6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
- jalapeno, slices (optional)
- 1 (4-ounce) can chopped green chilies (optional)
- 1 to 2 garlic cloves, finely minced (optional)
- 1 onion, finely diced (optional)
- 1 tomato, peeled and chopped (optional)
- 2 green onions, sliced with tops (optional)
Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
Warm tortillas in microwave 20-30 seconds or until warm and flexible.
Place 1/2 cup egg mixture into tortilla, sprinkle with cheese, then roll burrito-style.
Freeze burritos in single layer on lightly greased cookie sheet.
When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
Wrap in a paper towel.
Cook in microwave until heated through (about 2 minutes).
Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for 10 minutes.
Image via jeffreyw/Flickr