Sunday, July 30, 2017

Breakfast Burrito on the Go #SundaySupper

This month's theme for Sunday Supper is Simple Sandwiches.  This theme was chosen because August is hot on our heels and August is National Sandwich Month.

This theme automatically brought to mind, my Marina.  Marina was our first exchange student.  She lived on a Russian Island, Sakhalin, which is right near Japan.  Marina was very happy to learn that I loved to cook when she moved in with us.  One night, during Lent, I served Mozzarella and Tomato Pannini for dinner.  While I was preparing them, Marina said that in Russia you would never have a sandwich for a meal, that they were more of a snack.

We sat down for dinner, said grace and she had her first bite.  She was in LOVE.  That became one of her favorite go to meals.  She loved those sandwiches.  She also loved when I would make her cream cheese and smoked salmon bagel sandwiches for her lunch.

Here in the USA, sandwiches are a staple for many meals.  Heck, we eat so many sandwiches that some of them get their own National Holiday.  Just last week we celebrated Hot Dog Month here on Sunday Supper.  I shared a copy-cat Coney Dog recipe.

Then, just two days ago, I shared this recipe for Fajita Burgers for National Burger Day.  Pulled Pork and French Dip sandwiches also make regular appearances on my menus.

 American lunch boxes are filled with sandwiches of all sorts and families are handed breakfast sandwiches as they run out the door to start their busy days.


It would be so nice if each and every day were a weekend and we could enjoy a leisurely breakfast of scrambled eggs and ham, while visiting around the dining table.  Unfortunately life sometimes gets in the way.


So, on those days, I add some salsa to the eggs so that my loved ones get some veggies included in the most important meal of the day.


Warm up  some flour tortillas and pile a serving of the eggs in the center.


Sprinkle on some cheese and roll them up into portable little packets that can be easily grabbed as they run out the door and eaten as they travel to their daily destination. 


On those mornings, when you have a little more time, make up extras to put into the freezer.  They heat up beautifully in moments in the microwave and work just as well in a lunchbox or as a quick brinner when busy days turn into busy evenings.


Breakfast Burritos

8 eggs
1 T. butter
6 oz. ham, diced
1/2 c. salsa 
salt and pepper to taste
1 c. Mexican blend shredded cheese
8 flour tortillas

Place eggs in a bowl and whisk until yolks and whites are combined.  Melt the butter in a large skillet over med heat.  Add the eggs and ham to the skillet.  Gently stir the eggs until nearly set.  Add the salsa and continue to cook and stir until eggs are completely set.

Meanwhile, in another dry skillet or on a griddle, heat the tortillas on each side until lightly browned. 

Place an eighth of the egg mixture onto each of the tortillas and sprinkle with the cheese.  Fold one side of the tortilla over the filling.  Fold in each end and roll over onto the other side so that seam is on the bottom.  Garnish with minced cilantro or parsley if desired.  Two burritos make one serving. Print Recipe

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

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16 comments:

  1. Sounds like one delicious way to start the day!!! I'd love a stash in the freezer, too.

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  2. I love burritos, what a great way to start the day!

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  3. We love having breakfast burritos here at our house.

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  4. Great story with interesting insights, Wendy. Very nostalgic to hear Sakhalin Island mentioned. Fascinating always to hear the perspectives and customs of other countries...Quite sure I would fall in love at first bite with your burrito, too!

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  5. Sandwiches as snacks...yes please!!

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  6. Yummy! Breakfast burritos! They are a favorite around here!

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  7. We love breakfast burritos and breakfast tacos around here! Freezing them for a quick, hot breakfast is a terrific idea! :)

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  8. Breakfast on the go works for me!

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    Replies
    1. I think we all suffer with busy mornings Cindy.

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