PW's Breakfast Burritos — The Weekender
I am the designated breakfast maker in my household. On weekdays, this means I make toast and coffee for myself and scramble a couple of eggs for my husband before he rushes off to work. On weekends, I try to do something a bit more leisurely. I often opt for waffles or pancakes (always made with my dad’s mix), but Scott has more of a savory tooth than a sweet one, so he regularly petitions for omelets and frittatas.
Lately, one of our favorite things to eat for breakfast while we read the newspapers (or, more often these days, our laptops) are breakfast burritos. I like that I can tuck some veggies into them and Scott likes the fact that he can sneak a bit more cheese into his when he thinks I’m not looking.
Though I often make our breakfast burritos without consulting a recipe, I do like to check out the versions that other people make in order to keep things interesting. Lately, I’ve been borrowing inspiration from this Pioneer Woman version that includes potatoes, sausage and peppers (I will confess that I sometimes tuck a little sautéed kale under the eggs, for a hit of leafy greens). A tasty Weekender, indeed!
Before you start planning your burritos, here are a few things you should know:
- The Pioneer Woman’s version of this recipe is scaled to feed an army of ranch hands. If you're cooking for one or two people, feel free to cut back.
- That said, these burritos do keep well wrapped in foil and reheat well in the toaster oven on weekday mornings.
- If you want to follow my lead and add a few greens to the mix, chop them fine and sauté briefly before folding them into the tortilla.
- I’m a big fan of entertaining at brunch and love to make small breakfast tacos in corn tortillas as part of the buffet. You could easily use this recipe and make smaller versions to serve similarly.
Marisa McClellan is a food writer and canning teacher who lives in Center City Philadelphia. Find more of her food (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first cookbook, called Food in Jars: Canning in Small Batches Year Round, is now available.