Typically, mine has bacon, eggs fried medium-over, cheddar cheese, and Tabasco sauce. Sometimes I’ll add Vegemite, and if I have them I’ll add some of those hot carrots.
The local mini-mart uses sausage, scrambled eggs, hash-brown potatoes, and salsa; or sausage, scrambled eggs, hash-brown potatoes and sausage gravy.
About 20 years ago there was a roach coach that made them with bacon, ham, sausage, eggs (any style), shredded cheese and potatoes. I liked them with Vegemite and the carrots.
So what’s in yours? Do Southwesterners like chorizo and eggs? (I do, but try to find decent chorizo up here!) Do Alaskans make theirs with smoked salmon? Do Brits make curry burritos for breakfast? Do Canadians make their breakfast burritos by wrapping poutine in a big tortilla? If you were going to invent a new breakfast burrito, what would you put in it? Are eggs mandatory? Or is it acceptable to use whatever leftovers might be in the fridge?
We more often eat breakfast tacos here. Mine is always potato, bean, and cheese. (I’m a veg) Yum. Maybe I should turn off the computer, get up off my ass, & go to Maudie’s right this very minute…
We have these most weekends, and in fact had them this morning. Here’s what I do:
5-6 slices bacon, bias cut in about 1/4" strips
Ground cumin
Ground ancho chile powder
Ground chipotle
olive oil (to help render the bacon and saute the spices)
4 eggs
dollop of cream (maybe a TBSP)
pinch of salt
butter
cream cheese
6" flour tortillas
Cilantro, coursely chopped
Bottled hot sauce, if desired
Heat olive oil in a pan (you don’t need much), add the bacon, sprinkle spices over the top to taste. Saute on medium heat until bacon is browned; remove and drain. Beat eggs, salt and cream with a fork just until custardy. Don’t overmix. Heat butter and a couple of healthy dollops of cream cheese in a saute pan at medium heat, breaking up the cream cheese as it heats. Add the eggs. Begin heating a second larger pan to heat the torts in (unless you’re lucky like me and have a Jennair grill). Cook the eggs, stirring gently until just done. Heat torts in the other pan as you go (this takes a couple of efforts to get the timing right). Dish the eggs into the torts, top with bacon and cilantro, add hot sauce and roll them up. I’ve made these with shredded cheddar cheese, but don’t see where it improves the dish any. Makes four.
Scrambled Eggs, Crumbled Crisp Bacon, Tater Tots, Cheddar Jack Cheese and a liberal sprinkling of salt and fresh cracked pepper. Roll it all up into a flour tortilla and brown over a cast iron skillet. Serve with a little ketchup.
It’s cheating if you cook. The perfect bachelour breakfast is cold pizza, leftover beef panaeng, or something similar. Or some leftover chili wrapped in a flour tortilla with some cheese.
Scrambled eggs (seasoned with garlic, onion, cumin, salt and cracked black pepper), whatever cooked meat is left over, grated cheddar or MJ cheese, wrapped in a tortilla and grilled with salsa on the side.
We usually fix breakfast burritos or tacos the last morning of camping with whatever is left in the cooler. Sometimes, they’re… ummmm…a little on the creative side.
I’m more prone to making breakfast quesadillas, which are loaded with bacon, Monterey Jack cheese, tomatoes, and assorted spices. If I’m making one for someone who likes eggs, I’ll add a layer of scrambled eggs to hold it all together.
The closest I come to a breakfast burrito is rolling a piece of spicy link sausage up in a tortilla with some cheese.