Breakfast burritos

So, what have I been up to?  Quite a bit.  What, with getting engaged, going to Copenhagen for a conference, canning probably close to 50 pounds of tomatoes (and other things), and trying to get science done?  I’ve been a little busy.  Today, I give you breakfast burritos.  Hopefully later this week I’ll talk about rainbow cupcakes and my canning adventures (not canning rainbow cupcakes though).

Breakfast burritos

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As always, I’m a fan of mis en place (mess in place).  This recipe includes:

1/2 diced onion
4 garlic cloves minced
2 peeled and “diced” baking potatoes
1 diced red bell pepper
1 package frozen spinach, defrosted and squeezed dry
3-4 chipotle peppers in adobe, chopped
~7 extra large eggs*
1 cup shredded monterey jack cheese
1/2 pound maple breakfast sausage
Oh, and my cooking fat was bacon fat

With about 3-4T bacon fat in a large skillet, brown your onions, add the garlic, then the potatoes.  The potatoes will take longer than you think to cook if you haven’t pre-boiled them (which is an option).  You might want to do something while they cook.  I scrubbed the cabinet doors:

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(I consider the left one clean enough, the right one will get done another day).

This is about what your potatoes should look like when you’re getting close to done:

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Once they are done, set them aside and briefly saute the red bell pepper in the same pan.  More if you like them cooked more, or less if you aren’t as fond of overcooked bell peppers as I am.  Set them aside in the same bowl as the potatoes.

Now cook your sausage.  You could probably use a number of different meats here.  The recipes I used for inspiration included chorizo, poached pulled chicken, other types of ground meat.  Pick what works for you.

Once the meat was cooked through, I added the potatoes and red peppers back to the pain and topped that with the egg/cheese mixture along with some salt, pepper, and a 1/2T of ancho pepper powder.  You want to stir gently here as the Pioneer Woman reminds us (which was one of the sites I used for inspiration).

Once everything was cooked, I let it cool for a bit.  I used basic flour tortillas as my wraps, putting 1/3 cup of mix in each wrap.  My 10 pack of wraps actually had 11, and I had enough left over mix for 7 more wraps.

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Each wrap was wrapped in plastic wrap and then loaded into a freezer bag.  That and the left over mix went into the freezer.  Tomorrow I’ll pull out one (or maybe two) wraps and reheat them in the microwave. Suggestions I’ve seen are to wrap in a paper towel and reheat for anywhere from 45 seconds to 3 minutes.  I’ll see what my microwave takes.

*I say 7 eggs because I actually had 4 yolks and 1 egg white to use up from other recipes, and then added 6 actual extra large eggs.

Sweet Potato Salad

I’m not sure where the ManBeast found this recipe, but it’s been a favorite all summer.  We were making it every week for a while, and now we’ve settled in to about every two weeks.

Sweet Potato Salad

1.  Peel 3 sweet potatoes, cut them up into chunks, and boil them until they are JUST tender.  You don’t want mush here, but you don’t want them crunchy either.
2.  Add in:
2-3 diced celery stalks
1 medium diced onion
1/2 c mayo
1/4 c diced pickles
1 clove garlic, minced
salt and pepper to taste
a touch of prepared mustard (we usually just put in about 1 tsp yellow mustard)
3. Mix well!