Looking for a main dish to serve with the H-100's you have totally mastered?
How about something that is hearty, simple and can be made en masse? That's right, friends, it is time for breakfast burritos! More specifically, a make-your-own breakfast burrito bar.
Half of the fun of taco nights, after all, is custom-creating your own spectacular plate and crafting it to your liking. So why not apply this logic to breakfast burritos?
These are also kicked up a notch with the offering of homemade salsa verde. The most fascinating part of this salsa recipe... the entire pot took 80 cents worth of ingredients. EIGHTY CENTS! The tomatillos are extremely inexpensive at a Mexican market, although you can also find at most major grocery stores. Ryan started making this a year ago, and now we almost always have some in the freezer.
So lets' dive right in - how do we make this help-yourself masterpiece?
|Let's start with the salsa verde. This can be made far in advance, and, indeed, freezes splendidly.|
Now wasn't that easy? Plus, you have to remember... EIGHTY CENTS A POT! Have I over-emphasized that? Nonetheless.
Shopping note: I always found an immersion blender to be at the tipping point of expensive-to-the-point-of-not-being-worth-it, coming in at about $30-$40 each. Not a lot overall, but not something you use every day either. Then I started making salsas and soups. If this is a favorite of yours, I recommend purchasing. If for nothing else, it was worth it so I could quit scalding myself while transferring things to a blender.
This salsa can be used for dishes, great and small. Pour over a citrus-marinaded chicken for a quick sauce, or served with fish for a hint of heat. Naturally, it is also great with chips as a dip. Today, however, is the day we pair it with breakfast burritos.
These burritos are featuring pepper-rubbed bacon, onion, orange bell pepper and eggs tenderly scrambled together, lovingly served with your fresh salsa verde and shredded pepper Jack and cheddar cheese.
The recipe below is easily modfied to include or omit any ingredient based on your preference. Hate peppers, but love tomatoes? Swap the latter in for the former. Vegetarian? Swap in Soyrizo instead.
So let's go!
|Along with your amazing salsa verde, feel free to add any other salsas or sauces you like.|
Breakfast Burritos with Eggs, Bacon, Onion and Peppers
7 slices bacon
1 medium onion, chopped
1 orange bell pepper, chopped
1 cup cheddar cheese, grated
1 cup pepper Jack cheese, grated
1 tbsp milk (approximately)
Cajun seasoning (if desired)
2 tbsp butter, for the pan
12 medium flour tortillas, for serving.
Preheat oven to 425°.
On a cookie sheet, lay out the bacon. Cook until crisp, approximately 20 minutes. I find that every oven is a little different when it comes to bacon, so this should be based on doneness rather than time in oven.
While cooking, chop the onion and orange bell pepper and set aside. Grate the cheeses, place in a serving dish, cover and chill in fridge until ready to serve.
Remove bacon from oven, transfer to a paper towel-lined plate and allow to cool slightly. Chop and set aside.
In a bowl, whisk together the eggs and milk. Start with 1 tbsp milk, and add more if you like yours creamier. Add cajun seasoning, if desired, and salt and pepper to taste. If using cajun seasoning, be sure to use less salt, as it is often salted already.
Timing Note: Now is a good time to toss your tortillas in an oven to warm them up. Use the dish you intend to serve them in, ensuring it is over-safe. Wrap in a clean dish towel.
Melt butter in a large nonstick skillet over medium-high heat. Add onions and peppers, and sauté until soft, stirring occasionally, about 3 minutes. Lightly salt and pepper (more is coming in the eggs). Add bacon and stir. Add egg mixture and softly move around the pan with your spatula. Keep moving the eggs slowly, and remove once it is no longer runny.
Transfer to a serving dish and set out with the salsa verde, grated cheese and tortillas (warm from the oven). Enjoy!
Fresh Tomatillo Salsa Verdeadapted from AllRecipes.com
1 pound tomatillos, husked
1 medium onion, finely chopped
3 cloves garlic, minced
1 serrano chile pepper, minced
1/2 cup chopped cilantro
1 tsp dried oregano
1/2 teaspoon cumin
Salt, to taste
2 cups water
Timing Note: This salsa is best if allowed to chill in the fridge. Plan for an extra 30 minutes before serving to account for cooling down and chilling.
In a Dutch oven (or large pot), combine all ingredients and bring to a rolling boil. Reduce to a simmer and cook for approximately 10 minutes, or until the tomatillos are soft. Remove from heat, and blend until smooth using an immersion blender. If you do not have an immersion blender, ladle one scoop at a time into a blender and pulse.
Set aside to cool slightly, about 10 minutes, then allow to chill for about 20 minutes. Serve and enjoy.