Monday, 23 September 2013

Veggie Breakfast Burritos

I was introduced to the idea of the breakfast burrito when we ate at Cafe 18 in Lancaster, Pennsylvania. Naturally, since Pennsylvania is quite a long way from home, I wanted to learn to make these for myself.

My first attempt at recreating this recipe wasn't terribly successful - I made way too much filling, I didn't know how to roll burritos, and the mixture didn't feel like quite the right balance of ingredients. I did, however, make notes on what I thought might work better. And thanks to a tip from the wonderful Rosaria that I should use warm and slightly damp tortillas, I even had an idea how to stop them breaking up when I rolled them.

My second attempt was far more successful; I made four, and we ate them all up in no time. Next time around I'm going to do loads more and freeze batches. Since you need to heat them in the microwave (or oven) anyway to warm through all the ingredients, it wouldn't be hard to reheat them from frozen, and it would make this much more convenient for a quick breakfast. (I'll update this post with my freezing & defrosting instructions once I've tested it out.)

You'll want to pick firm sausages that aren't going to collapse when you chop them; this is a nice contrast of texture with the soft vegetables. I think it could also work really well to include a few chunks of fresh tomato, and maybe some herbs.

Breakfast Burrito

Veggie Breakfast Burritos
Makes 4

2tbsp sunflower oil
6 chestnut mushrooms
1 red onion
1 sweet red pepper
1 cooked potato (about 1 cup; I used a leftover baked potato, but boiled/steamed would also be fine)
2 vegetarian sausages (I used Quorn)
4 eggs
100g cheese
4 large tortilla wraps

  1. Chop the mushrooms, onion, pepper, and potato into small piece (about 1cm cubes)
  2. Heat 2tsp of the oil in a large frying pan, and fry the vegetables until soft.
  3. Heat another teaspoon of oil, fry the sausages according to the packet instructions, then set aside.
  4. Add the remaining oil to the pan, bring up to temperature, and add the eggs. Scramble lightly as they cook.
  5. Chop the cooled sausages into chunks, and grate the cheese.
  6. Gently warm the tortillas - a few seconds in the microwave should do it.
  7. Divide the ingredients equally between the four tortillas.
  8. Arrange the filling in a line down the middle of the tortilla, leaving 4-5cm clear at each end of the line, then fold one edge of the tortilla along the length of the filling. Turn in the two adjacent edges, then continue to roll in the direction of your first fold. (There's a really simple video demo which helped me figure it out, so if I haven't explained this well, you could do worse than check this out.)
  9. Finally, when you're ready to eat them, microwave the burritos to reheat the fillings. I found about 1 minute was perfect to warm them from the fridge (with a 900W microwave).


A Cuban In London said...

Excellent recipe. I might use it for when we have "fajitas" for dinner.Many thanks.

Greetings from London.

Subha Subramanian said...

Lovely veggies wrap roll............Perfectly made........healthy Breakfast too.......

Midnight Cowgirl said...

Love burritos!

Anonymous said...

Terrific recipe! I don't make burritos for breakfast but they are pretty popular here. However, I am a master at rolling burritos because I worked at Taco Bell as a teenager.:)

Rachel said...

Is it really a good idea to freeze and reheat scrambled eggs? Other than that, sounds good!

Welshcakes Limoncello said...

Sounds a great idea.

Pauline Persing said...

These sound really good.

Anonymous said...

burritos look divine...will make breakfast time so delightful :-)

Blond Duck said...

I love breakfast burritos!

retriever said...

Nice recipes in blog, greeting from Belgium

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