Is there anything more versatile than the breakfast burrito? I guess one could argue the little black dress, but lately I’ve had breakfast burritos on the brain. You could really make several kinds of breakfast burrito all day and unlike the Choose Your Own Adventure books, you do not have to choose between going into the creepy hallway or approaching the shady man in the other room. You can have the win-win choice of a pepper, sausage and onion burrito or try a fancier sweet potato, golden beet and goat cheese burrito. Hmmm…must try that one next! A few months back, friends of ours were talking about their love for the breakfast burrito and how easy it was to make and I thought, why in the world haven’t I tried that?? Here’s the back-story on me, my husband and breakfast. My Dad is the breakfast king. He enjoys nothing more than a large multi-dish breakfast in the morning. Want to get together with my Dad? He’ll probably pencil you in for a Saturday morning breakfast meet-up. In 2004 when I married Marc, all breakfasts came to a screeching hault. Marc Dula *gasp* hates breakfast! The only thing he touches is the horrible-for-you breakfast meats and so we just don’t “do” breakfast because I just can’t have him eating a plate of bacon or sausage for breakfast. You know what Marc likes even more than breakfast meat? A burrito. Marc would probably do just about anything for a burrito. He could possibly be 1 or 2 burritos away from turning into a burrito himself and then a light bulb went off. I think Marc might like a breakfast burrito!

And you know what? Marc loves the breakfast burrito. I have now made it a few times and breakfast is now something we enjoy in the Dula household. You can throw in whatever you like, but try to take it easy on the toppings. You can add quite a few types of vegetables, just don’t add too much of each kind. I went a little heavy on the veggies for the burrito pictured here because I had a bounty of produce available, but it was still delicious. The thing you have to watch out for is that the vegetables release water and it could make your eggs runny and take a while to cook the eggs and they could become tough in the process. In the recipe below I’ll give you the recipe I made minus one small potato.

The other grand thing I have to tell you about is Cholula hot sauce. Sure, I’ve seen it around on tables at Mexican places, but I now have it as a staple in my pantry. We bought a small trial bottle and Marc made short work of getting through it. He thinks it adds zip to almost anything. I must admit that it has some advantage over our old favorite, Tabasco. Tabasco still has its place to add nice heat to chili and other recipes, but Cholula has a bit less heat and a really nice tang. Try it out if you see it around. After we went through our small bottle fast, I asked my Mom to go to the Mexican market near her house to see if an economy bottle of Cholula could be found. As usual, my Mom did not fail me. We now have a very large bottle of its tangy goodness at the ready.

Breakfast Burrito

My Recipe www.dulanotes.com

Dice the potatoes small so that they cook quickly. I didn’t have any cheese on hand, but cheese is very tasty on these. I like this vegetarian version, but you can add meat if you like. You can mix up the vegetables and top with salsa and sour cream instead of Cholula.

Serves 3-4, makes about 5 burritos

4-5 large fresh eggs

1 leaf collard greens stem removed and chopped

2 spears asparagus chopped into 1″ pieces

1/4 of a yellow or orange pepper diced

1 small russet, yukon or red potato diced small

1 T. olive oil

1/2 a small onion (I used vidalia, but white, yellow or red works too)

4-5 tortillas, regular size (I REALLY like Whole Food’s 365 brand traditional tortillas)

Kosher salt and ground pepper to taste

Cholula to taste

snipped chives for garnish

Put the finely diced potato in a large non-stick skillet with 1 T. of olive oil and a generous pinch of salt over medium heat(you can use a regular pan, but I like to use non-stick with eggs, just grease well). After about five minutes, add the onion and a small pinch of salt. When the potatoes are tender add the rest of your veggies and a small pinch of salt and a generous pinch of pepper. Cook until your greens get bright green and all of your veggies are slightly tender but not too soft. Beat the eggs and pour over vegetable mixture. Using a spatula, move the eggs around to form large curdles and let cook until they are just no longer wet. If you like your eggs more wet or dry go ahead and prepare them the way you like. Once your mixture is done, turn the burner off. I heat the tortillas on my gas burner, but you can also wrap them in foil and heat in a 350 degree oven for 5-10 minutes. If using your gas burner, turn on the burner so that there is a small flame going. Using your tongs put the tortillas directly on the burner. It only takes about 30-40 seconds for the tortilla to warm and brown in spots, flip and repeat. Transfer the tortilla to the plate and add a generous scoop of the egg/vegetable mixture. Roll the tortilla and add some Cholula over the top if you like it a little spicy and a bit of snipped chives. Continue with the rest of your tortillas and mixture until mixture is gone. Enjoy!

So easy, right? Marc doesn’t even miss his breakfast meats. He’s so excited about the warm tortialls and Cholula that he doesn’t even care that there are only vegetables and egg inside.