I have started to make big breakfasts every morning for the family. One day we had pancakes, bacon and sausage, the next oatmeal and tomorrow we are having breakfast burritos. I think kids need a good breakfast before school. Let’s see how long this lasts – I’m not exactly a morning person! The hardest part is to get everyone around the table at the same time….
1 Tbs olive oil
½ lb bacon, cooked
2 Tbs unsalted butter
6 large eggs
3 Tbs milk
¼ cup green onions, chopped
4 oz can green chiles
¼ tsp cayenne pepper
¼ tsp salt
1/8 tsp fresh ground black pepper
8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
1 cup Monterey Jack cheese, divided
2 cups cooked black beans, divided
1 sour cream
Preheat the oven to 200 degrees F.
In a 10-inch nonstick sauté pan over medium heat add the butter. In a medium bowl, combine the eggs, green onions, chiles, milk, cayenne pepper, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with bacon, followed with 2 tablespoons of cheese, and 1/4 cup of the black beans. Roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
Serve the burritos with the salsa, and sour cream.