The way to my husband’s heart, or at least his stomach, this Father’s Day is going to be with my homemade breakfast burritos, which he loves. A friend from Colorado, Fran, taught me how to make these years ago. Since I’m such a visual person, I find this style of tutorial to be helpful and hope you will as well. Cook each item, then assemble the burritos. You can add or subtract anything to customize them to your preferences. I don’t have measurements on any of these components, so make the quantities that you want, a little or a lot.
- Cook frozen hash browns (or peel and dice potatoes with chopped onion) in a little bit of vegetable oil until fully cooked and browned.
2. Cook bacon until it’s crispy, then drain on a paper towel and crumble into small pieces.
3. Scramble eggs and season with salt and pepper.
4. Cook chorizo until done, then drain excess oil on paper towels.
5. Mix the above ingredients together in a large bowl.
6. Add shredded cheddar cheese.
7. Fill the center of a small flour tortilla with a few tablespoons of the mixture.
8. Roll up the burrito tightly inside a piece of foil. I buy foil square pieces in a box, but you can cut pieces of aluminum foil also.
9. Wrap each burrito in foil tightly.
10. Repeat the process until all the filling is gone.
11. Refrigerate what will be eaten within the next two or three days and freeze everything else to eat later. Remove frozen burrito from foil, then loosely rewrap it the same way inside a paper towel. Reheat it, then eat it! Heat as needed in your microwave until heated through, then enjoy!
p.s. These are old photos I took with my iPhone, before I got a big girl camera and learned tips about natural light. I can imagine my little sister cringe over the inferior quality of these pictures, so let this be my disclaimer. I vow to improve in my photography and help the world be a better place, one photo at a time, like Julie.