Cookin Canuck

"The Works" Breakfast Burrito on Father’s Day

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"The Works" Breakfast Burrito

I wish that I could have made breakfast for my dad this morning.  Living in separate countries can be really hard!  Actually, to be truthful, it kind of sucks.  However, that does not stop me from loving and appreciating my dad more every day that I know him.  He is funny, smart, supportive, and simply the best dad a girl could ever hope for.
Today was my husband’s day.  Our boys woke up at the crack of dawn, homemade cards and gifts in hand, begging their dad to open them immediately.  He is a dad that does what every kid hopes for from their parent: he spends time with them.   They can’t get enough of him.  It’s really lovely to watch them together.
Being the marathon man that he is, my husband started his day with a 20-mile run.  Yeah…I know.  I had to give him a little incentive to get to the end.  That came in the form of his favorite breakfast burritos.  A double order.
Slice 1 large russet potato into 1/4-inch rounds.
Heat 2 tsp olive oil in a large skillet over medium-high heat. Add the potatoes and season with kosher salt and freshly ground black pepper. Cook for approximately 5 minutes on each side, or until the potatoes are golden brown and tender when pierced with a fork. Set the potatoes aside.


Cut 6 breakfast sausages into 1/2-inch pieces.


Heat a large skillet over medium-high heat. Add sausages and cook until done, about 5 minutes. Set sausages aside in a bowl lined with paper towel.


In a large bowl, whisk together 9 eggs and 1/2 cup milk.



Heat a large skillet over medium heat and scramble the eggs. Mix 1 can (4 oz) diced green chilies and reserved sausages into the scrambled eggs. If some of your guests don’t want chilies, add them when you are putting the burritos together (as you’ll see in the photos).


Divide the reserved potatoes evenly amongst 4 burrito-sized flour tortillas, lining them up down the center with 1-inch left at either end. 


Top the potatoes with the egg mixture.


Grate 1/2 cup (4 oz) each of cheddar and Monterey Jack cheeses. 


Sprinkle half of the cheese over the eggs.


Fold the two ends in and then wrap the two sides over the egg and cheese mixture. Place each burrito on a separate plate, folded side down. Pour 1 can (10 oz) green or red enchilada sauce over top of the burritos and sprinkle with the remaining cheese. Of course, you can use homemade enchilada sauce if you’re feeling a little more ambitious.


Place each plated burrito under the broiler for 3 minutes, or until the cheese is golden and bubbling.


Place a dollop of guacamole and sour cream on top, if desired. Serve immediately.


Other special occasion egg dishes:

Smitten Kitchen’s Huevos Rancheros
The Pioneer Woman’s Cowboy Breakfast Sandwich
“The Works” Breakfast Burrito
1 large russet potato, sliced into 1/4-inch rounds
2 tsp olive oil
6 breakfast sausages, cut into 1/2-inch pieces
Salt and pepper
9 large eggs
2/3 cup milk
1 can (4 oz) can diced green chilies
4 burrito-sized flour tortillas
1/2 cup (4 oz) sharp cheddar cheese, shredded and divided
1/2 cup (4 oz) Monterey Jack cheese, shredded and divided
1 can (10 oz) green or red enchilada sauce
Guacamole (optional)
Sour cream (optional)

Heat oil in a large skillet over medium-high heat. Add potatoes and season with salt and pepper. Cook for approximately 5 minutes on each side, or until potatoes are golden brown and tender when pierced with a fork. Set potatoes aside.

Heat a large skillet over medium-high heat. Add sausages and cook until done, about 5 minutes. Set sausages aside.

Preheat the broiler. In a large bowl, whisk eggs and milk together. Heat a large skillet over medium heat and scramble the eggs. Mix chilies and reserved sausages into the scrambled eggs. Divide the reserved potatoes evenly amongst the tortillas, lining them up down the center with 1-inch left at either end. Top the potatoes with the egg mixture. Sprinkle half of the cheese over the eggs. Fold the two ends in and then wrap the two sides over the egg and cheese mixture. Place each burrito on a separate plate, folded side down. Pour the enchilada sauce over top of the burritos and sprinkle with the remaining cheese. Place each plated burrito under the broiler for 3 minutes, or until the cheese is golden and bubbling. Place a dollop of guacamole and sour cream on top, if desired. Serve immediately.

Serves 4.

Printable recipe

 

 

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    Reader Interactions

    Comments

    1. Chef Fresco

      This burrito looks so good… I wanna start making babies(so I can be a father and get burritos like this)!!

      Reply

    6. nick

      That looks ALMOST good enough to run 20 miles for.

      I say almost because if I ran 20 miles you'd have to serve it to me through a feeding tube in the emergency room.

      Really though, wow and YUM.

      Reply

    8. HannahBanana aka Amanda

      Wow, my husband would love this…so looks like it will be on the breakfast menu soon. I love anything with Mexican flavors…and putting them into breakfast meals is yummy!

      Reply

    9. Cookin' Canuck

      Thanks for all of your comments. My husband is so happy about this breakfast burrito that he requests it for his birthday and Father's Day every year. I am more than happy to oblige.

      Reply

    12. Jenn

      Breakfast burritos are awesome. I'd have them everyday if I could. LOL. Your husband if lucky to get such an awesome meal after a 20-mile run.

      Reply

    13. Terecita

      That looks like one AMAZING breakfast burrito.

      That is a bummer that your dad lives so far away. We have been really blessed with our families living so close. My parents and my in-laws both live within 15 minutes of us.

      Reply

    18. Miranda

      This is incredible!!! I make breakfast tacos, but never a burrito.
      My husband loves mexican food.

      One more thing, I absolutely love your Chocolate toffee bars you posted on my site. I am going to let everyone start voting tomorrow. Good luck.

      Reply

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