A couple of weeks ago I made the best decision – to take a staycation on February 29th. We didn’t miss the day the last three years, so what’s this year? And it was like kismet – the most beautiful sunny 67 degree day in the middle of winter. And it was the perfect day for just me, my tiny house, my kitchen and dog.
I woke up late and prepared the breakfast burrito I’d been dreaming of for months. Followed by a late morning gym visit, some shopping and then another long walk through my neighborhood with Winston. It was one of those days that allow you to feel human again.
The burrito took almost no time and was savory, spicy and delicious. I urge you to experiment with this one, as the recipe is more of a list than directions.
Breakfast Burritos in Bed
- flour tortillas
- chopped red onion
- salsa, your favorite
- canned pinto or black beans, rinsed and drained, optional
- crispy bacon or sausage, optional
- large eggs
- grated Monterey Jack cheese
- avocado, quartered, pitted, peeled, and sliced, optional
- 1⁄2 cup chopped cilantro
Heat the oven to 350°F.
Wrap the flour tortillas together flat in foil and heat in the oven until warm, 10 minutes.
In a medium nonstick skillet, heat the remaining 2 Tbs. oil over medium heat. Scramble the eggs and crema or milk with a fork and add them to the pan. Cook the eggs, stirring, until curds form, season with the remaining 1⁄4 tsp. salt, and remove from the heat when they’re still slightly moist.
Lay a warm tortilla flat and arrange the fillings in a row side by side: eggs, beans/meat, cheese, sliced avocado, and cilantro. Fold up the bottom of the tortilla over some of the filling and fold in the sides to make an open package.