So a friend texted me a few weeks ago with a question. “Where in Marysville can I get a good breakfast burrito?” Jay asked.
Sweet, naive California-transplant … The only place in Marysville, Washington where you can just pull up and order a breakfast burrito is the same place where you can pull up and order a Big Mac. Do you really want that?
But he planted a seed. I hadn’t made breakfast burritos in a long, long time … and for no good reason. So right after he called, I looked in the fridge, surveyed my options, and came up with this.
What’s-in-the-Fridge Breakfast Burrito
- eggs, about two per person (that’s per burrito … if they want more, make more)
- tortillas
- meat of some sort (whatever you have on hand)
- cheese
- potatoes (optional)
- salsa (not optional :))
- sour cream, avocada, etc. for garnish
For the burrito I made, the only meat I had on hand was bacon. I would have preferred sausage, but there you go.
I happened to already have some boiled potatoes in the fridge from the night before, so I diced those and fried them in the bacon grease along with some onions. I got my love of bacon grease from my grandma. 🙂 If you don’t have boiled potatoes in your fridge already, you can just dice some potatoes very fine and fry as usual.
There’s not much more to these burritos. Scramble some eggs, top with bacon and fried potatoes, then with cheese, salsa and whatever else you like. The nice thing about these is that you can assemble them right up to the salsa (don’t add that yet) and freeze for those mornings when you need to grab breakfast quickly. Just microwave for a minute, drizzle some salsa on top, and off you go.
This second burrito is one I learned to make while staying with my friend, Sherri Youngward. I really loved this version, but I won’t lie to you: Dave wasn’t crazy about it. I can’t tell you why, unless it’s the fact that he prefers flour tortillas to corn, and red salsa to salsa verde, and he can’t abide avocados. Aside from that, I’m stumped.
Sherri’s Breakfast Burrito
- corn tortillas
- eggs
- salsa verde (I used Trader Joe’s)
- sour cream or Greek yogurt
- avocado
While scrambling the eggs, heat the corn tortillas in the toaster. You don’t want them toasted, just warmed up nicely.
Divide the eggs on the tortillas and top with salsa verde, sour cream or yogurt, and avocado slices. That’s … pretty much it. I wish I could complicate it up for you, but I can’t think how.
The moral of this story is: grab a tortilla of any kind. Scramble some eggs. Add interesting things from the fridge. Eat.
And in other news …
I heart Mark’s Mossyback Farm in Stanwood. I really do. See my bounty from this week’s trip?
And I’m pretty crazy about Trader Joe’s, too. I get one of these big basil plants every year. Just $2.99! I think you should run to TJ’s today and get one too.
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