It can be a stressful time each morning getting ready for school; getting up, cleaning yourself up, finishing that english paper you should have finished last night, and breakfast. While I cannot finish your english homework, I can help you make breakfast as easy pie. Or in this case burrito. This recipe is quite dandy because in under an hour, you can easily make a couple weeks worth of breakfast! Imagine not needing to cook breakfast for 3 weeks! Additionally, these burritos can heated up in your microwave for a quick and easy meal without having to splurge 15 dollars for 4 breakfast bowls from the local supermarket. Enjoy!
(Prep Time: 10-15 minutes Cook Time: 30-40 minutes Serves: 20-25 burritos [depending on size] )
Ingredients: (might seem like a lot!)
- 8 slices of Bologna (8 oz)
- 1 Lb of Bacon
- 1 Can of Spam (12 oz)
- 1 Lb of Chorizo
- 30-36 eggs
- 24 Tortillas
- 1-6 large pans or Skillets (depends on whether you make all kinds of burritos or just one kind)
- Wooden Spoon
- Small bowl for whisking
- Fork or whisk for eggs
- Small butcher knife
- Steak Knife
- Cutting Board
- Lots of napkins or paper towels
Directions:
-Potatoes:
- Slice up about 2 potatoes on a small cutting board and place on well-oiled and hot skillet
- While they cook on one side, season one side with seasonings such as as garlic powder or rosemary
- Flip the slices after they have begun to brown and cook the other side
- Set aside for use in the burritos
-Chorizo Burritos
- Crack and scramble about 6-8 eggs with appropriate seasoning (go crazy)
- Brings a large pan or skillet to medium heat and squeeze chorizo into pan
- Stir with a wooden spoon until the chorizo has begun to brown and sizzle
- Pour your egg mix and potatoes onto the chorizo and stir around
- To more evenly cook, smash the mix up with the spoon while mixing
- Once the egg and chorizo has cooked, turn off the heat and move the mix to a large plate
- Dab the chorizo-egg-potato mix with paper towels (you know which dab i'm referring to hopefully) and divide into even parts
- Warm up some tortillas over a hot flame (use a pair of tongs if you are a beginner) and place your breakfast mix onto the tortilla
- Roll up in a tortilla, roll the burrito in a napkin or paper towel and store/eat!
-Bologna Burritos
- For this burrito, it would be suggested to use a large frying pan with butter.
- Dice up your bologna with a clean knife and cutting-board and toss them into a greased pan on medium heat
- Once the bologna has begun to round and brown, toss in your potatoes and 6-8 eggs
- Repeat steps 4-9 under Chorizo Burritos
(not to scale)
- Bring a skillet to medium-high heat and once heated, layer strips of bacon across the length of the skillet
- Using Long Tongs, flip the bacon every couple minutes until desired crispiness has been reached (warning: Hot Grease warning)
- Lay the bacon on a plate covered in napkins to absorb the grease away
- Cook eggs and potatoes in a large frying pan and lay on a separate plate
- Repeat steps 8 and 9 under Chorizo Burritos
-Spam Burritos
- Open a can of spam on a cutting board and cube it. Season and move to a hot skillet
- Fry up until the spam has begun to change from pink to dark red and the consistency has solidified throughout
- Repeat steps 4-9 of Chorizo Burritos
Tips:
-don't try to make too many burritos at a time unless you have lots of time! While the skillet can be reused over and over again with a simple rinse, pans will pile up and require constant cleaning
-Skillets usually wok better than pans for these recipes because they already come non-stick without the oily taste of cooking oil or butter
-Cheese can always be added to increase the weight of each burrito!
Reheating and Storage
-To store, wrap each burrito up in napkins or paper towels and store 5-6 burritos cooled in air-tight baggies
Each bag of burritos can be stored up to a month in advance for eating
To reheat, simply microwave both side for about 30 seconds each and serve warm. Be careful, they will be hot!!!
(Just Cause)
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