Breakfast Burritos are one of my favorite ways to feed a crowd, a family, or just one or two because everybody who’s anybody loves them. I have made them more than once over the years with the kids in my summer cooking classes, usually paired with fruit smoothies or a fruit salad and they are always a hit. We served them at the girls camp last summer (with Lemon and Berry Parfaits on the side) and got the same reaction. Everyone in my family enjoys them, too, whenever there are extra tortillas to be found in the kitchen. Why are they so great? Breakfast Burritos are:
- Uber scalable — You can make them for 1 to 1,000 people.
- Versatile — Change up the ingredients as much as you want to suit your taste and what you find in the fridge.
- Warm — Sometimes we just really want a hot breakfast, ya know?
- Fast — If you keep some prepped ingredients on hand, like cooked bacon or sausage and shredded cheese, you can be eating one of these within five minutes. I have even heard of people freezing completely prepped Breakfast Burritos for later microwaving, although we haven’t tried it ourselves.
- Portable — Grab and Go couldn’t be easier if you want something beyond a granola bar.
- Healthy — It depends on what you include and a moderate level of dolloping, of course, but this is a good protein-packed start to the day.
- Tasty and Filling — Natch
It takes a lot of eggs and a lot of bacon to feed 60 hungry campers and staff.
Oven cooking the bacon is much easier than stove-top frying: don’t let the pieces touch, 400 degree oven, about 15-20 min., watch carefully.
It was my first time to make baked scrambled eggs. It worked well — the trick is to remove the eggs while they are still rather wet, because that volume of hot eggs is going to keep cooking for awhile after they exit the oven.
Garnishes ready for device. (I love a good garnish or three, myself, and if sour cream is involved, the other ingredients are just vehicles for getting it into my mouth.)
Feeding the hungry hordes…
Breakfast Burrito! (This person appears to have skipped the sour cream, so you know it’s not mine.)
Basic Breakfast Burrito for One
1 egg, beaten
pinch salt and grind of black pepper
a little fat for scrambling the egg, optional
1 strip bacon, cooked
1 flour or corn tortilla
shredded cheddar or other cheese, salsa, sour cream, chopped cilantro leaves, etc., etc. for garnishes
1. Scramble the egg to your liking with some salt and pepper.
2. Assemble the burrito: Lay the tortilla on a plate. Place the bacon strip down the center, leaving an inch or so of “nekkid” tortilla at the bottom (the side closest to your body). Spoon the egg over the bacon. Add toppings. Fold up the bottom of the tortilla. Fold in the sides to enclose the filling. Eat right away or wrap in waxed paper or aluminum foil for a take-along breakfast. Hearty eaters may want two of these.
To change things up, consider using sausage, black beans, pico de gallo, a little rice — lots of possibilities here.
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