Greengo Breakfast Burritos

Well since I’m starting this blog out with the theme of feeding my husband I decided to go with my first recipe which will be feeding Michael throughout the workweek! Plus, it’s still the weekend, which when I was growing up was when we had at least one morning to pig out on a delicious breakfast/brunch! And in my book, your fat girl is allowed to come out at brunch on the weekend! ;) This being my first recipe blog post, it was kind of hilarious watching Michael watch me take pictures of everything and make it look pretty all while hearing "when is it going to be done? It smells good", it takes quiet a bit longer when I'm cooking for the blog apparently!

 The recipe as follows should make about  4-6 burritos depending on how much you stuff them! I just perfected the recipe this morning, and they hit the spot! Soo much flavor, made in such little time!! The flavor of these green beauties are enhanced if they are accompanied by some avocado slices, cilantro, salsa, sour cream..You know...all that other Mexican food goodness! Sit down with a cup of coffee, or O.J and you'll be in flavor heaven!! Can't wait for you to try them for yourself! I hope I'm making your mouth water! So let the food porn commence: 

Ingredients list:

1 can (or two fresh) chopped green chilies.

8 Large eggs.

1 cup chopped white onion.

1 cup chopped green bell pepper.

1 cup chopped potato.

1 Cup Monterey Jack Cheese.

½ cup chorizo (or two links torn apart however you buy it).

1 cup ground breakfast sausage (I usually buy turkey sausage).

Tortillas (I like these with the soft and fluffy flour tortillas)

 

Seasonings:

½ Tablespoon dried red pepper flakes.

2 tablespoons pepper.

2  Tablespoons Cumin.

1 Tablespoon salt.

1 Tablespoon mild chili powder.

How to make the magic happen:

1.       Add the can of green chilies, green bell pepper, potato, dried red pepper flakes, pepper, cumin, salt, and  onion together into a pan with a Tablespoon of oil (I use coconut oil in everything but regular canola or vegetable is good).

2.  Place on medium heat, cover and let simmer for about 10-15 minutes, stirring as needed. 

3.       While vegies are cooking through, in another pan add chorizo and breakfast sausage, cook until both are browned and cooked thoroughly. 

3.       After everything in the pan is cooked place the contents onto a plate or bowl to the side. 

3.       Scramble and cook eggs in the same pan on low to medium heat, adding a little more salt and pepper to taste. (And seriously somebody tell me..but I call this the "European way" to scramble eggs, just because of the fact I learned this from my European friend, and seen it only again in a European movie. I could be totally wrong, but in my brain and on my blog that's what I'm calling it! Ha!)

6. Mix everything back together into the pan. Cook for another 2-3 minutes.

7. Roll into your tortillas, and add as much or as little Monterrey Jack as you desire! 

 And May this recipe work ever in your favor!! 

SEE, stupid easy right?! It’s not genius, it’s nothing crazy! But it’s quick, something different for breakfast, it’s not processed junk (even though I know it’s not the lowest calorie breakfast ever), you can go spicy if you like the heat, or mild, and my goal has been reached in the husband department… I will also be wrapping up the rest of these bad boys and freezing them for the upcoming work week for Michael before he heads to PT in the morning!! And if you’re wondering YES they do freeze well and taste delicious after reheating! Let me know if you have any questions or feedback in the comments! And I hope you enjoyed my first recipe! 

Upcoming recipe to look for (later this week):

Ginger Butternut Squash Soup!