It’s been a wet Spring in northeast Louisiana but we’re finally putting seed in the ground and that means late nights and early mornings with zero time to waste. It can be difficult to feed a farmer on a full out sprint. But then, the same can be said for a teenager, or a toddler, right? Regardless of the circumstances, mornings can be frantic, and breakfast can be a challenge. My answer? Short order Breakfast Burritos. I like to serve them as “breakfast for supper” with fresh guac, sour cream, and jalapeno cheese grits. Then I freeze the leftovers individually in foil packets and, voila, you’re a minute away from a piping hot meal, just perfect for handing to that special someone rushing out the door. Here, I’ll walk you through ‘em.

Short Order Burritos for Breakfast

8-10 eggs
8-10 tortillas (I recommend Tortilla Land fresh tortillas)
3-4 cups baked ham
1-2 cups grated sharp cheddar cheese
1 (3 ounce) can chopped green chilies
salt and pepper to taste
*optional toppings– guacamole, sour cream

The ingredients are just suggestions, y’all. The options are practically endless. Adjust according to your family’s tastes. For example, my daughter makes these with chorizo, and I’ve used it, too, but I had baked ham leftovers so their number got called tonight. The green chilies add just the right heat without being too spicy. I use sharp cheddar here, but I might use pepper jack on any given night. And I could’ve sautéed some veggies to add to the mix, like onions and peppers, but I didn’t tonight. I’d worked late and this cook was hungry!

Let’s talk steps. Take a good cast iron skillet and prepare your meat. If you’re using ground meat, drain it and return it to the skillet after cooking. If you’re using ham, dice it into bite-size pieces. Once your meat is ready, whip your eggs and add to the skillet. Turn until the eggs are soft. Remove from heat, stir in the green chilies, and season with salt and pepper. Heat your tortillas, fill them with the meat mixture, sprinkle with cheese and roll ’em up. Top with your favorite seasonings and enjoy!

Hugs,

Shellie

If you’re a regular reader, you may have heard me mention Tortilla Land’s fresh tortillas once or a hundred times. They’re just the right base for my breakfast burritos but they’re good to have on hand for tacos and a number of other uses. For example, I’ve sliced them into long strips and made crunchy bread sticks by drizzling them in butter and onion and baking them in the oven. Yum!