In the novel Have You Seen Luis Velez? Raymond takes Mrs. G. out for brunch. Mrs. G. is thrilled because it had been over a decade since she had eaten at a restaurant. This scene reminded me of a nanny we had named Ethalene. We were surprised when Ethalene mentioned she had never eaten inside a restaurant except once when she went to see her son who was graduating from a Navy training camp. The joy of taking her out to eat each year on her birthday was so special. She loved the candles inside the wicker Chianti bottles at The Spaghetti Warehouse; She was fascinated by the hibachi grill at Benihana’s, and she was stunned by the size of the buffet at the Opryland Hotel and Resort in Nashville. Ethalene saw the magic in the things we overlooked.
Like the omelets in the novel that Mrs. G loved, breakfast burritos can have any combination of ingredients. This recipe is on the simple side, with eggs, onion, red bell pepper, cheddar cheese, and sour cream. For years, the biggest challenge for me was in wrapping the burritos. Now with dozens of burrito folding videos on Youtube, it is easy to find the method that works best for you.
This recipe makes six burritos. I will immediately cook one burrito (See option 1), then individually wrap the other five in foil and put them in the freezer. When I want one, I thaw it out overnight in the refrigerator, then bake the next morning in my toaster oven (See option 2). They taste just as good as when first made.
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- 6 Soft Taco sized flour tortillas
- 6 strips center-cut bacon
- 9 large eggs
- 2 tablespoons milk
- 4 green onions white parts only, chopped
- 1/2 red bell pepper diced
- 1/2 teaspoon seasoning salt
- 3 tablespoons sour cream optional
- 3/4 cup shredded cheddar or pepper jack cheese
- 6 pieces Reynolds Wrap Heavy-Duty Aluminum Foil cut 10 x 12each
- Salsa for serving optional
Ingredients
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- Warm both sides of the tortillas on a hot griddle or over the open flame. Keep warm in the oven until ready to use.
- Heat a large non-stick skillet over medium heat. Add the bacon and cook until crispy. Remove from the skillet and drain on a paper towel-lined plate.
- In a large bowl, whisk the eggs, milk, and the seasoning salt. Mix in the green onions and bell pepper.
- Discard the bacon grease leaving 1 teaspoon then add the egg mixture. Scramble the egg mixture until cooked through, then set aside.
- If freezing, place tortillas on top of six pieces of foil.
- If using sour cream, spread ½ tablespoon across the center of each tortilla.
- Divide the egg mixture evenly and place on top of sour cream. Top with bacon and cheese.
- One method to wrap burritos is to fold the right and left sides toward the center, but do not touch. Fold the bottom evenly with the top, and then start rolling it tightly into the middle.
- Roll up in foil for freezing.
- If frozen, thaw overnight in the refrigerator.
- To cook the burritos, there are two options:
- Option 1: (My preferred method when freshly made and never frozen). Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.
- Option 2: (My preferred method if they have been frozen and thawed) Bake in foil, in a preheated oven 425º for 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes or if you are using a toaster oven, you can toast it for 3 to 4 minutes instead.
- Serve with your favorite salsa.
Sounds delicious!!!