Breakfast can be challenging when kids are home for summer vacation. They get tired of the usual bacon and eggs, French toast or cereal, but you don’t want them to leave the house without something nutritious to sustain their outdoor summer activities.
This Breakfast Burrito Grande recipe might just be the answer. Most kids love Mexican food, so why not try it out for breakfast? It offers a new option the whole family will enjoy.
These burritos can be made in no time, and they’re filling and delicious. They’re so good, in fact, that breakfast may just become the favorite meal of the day.
BREAKFAST BURRITO GRANDE
1 cup diced potato (about 1 medium potato)
1 cup chopped green bell pepper (about 1 medium pepper)
1/4 cup chopped onion
1/2 teaspoon chili powder
1 teaspoon butter or margarine
5 eggs, slightly beaten
1 cup canned refried beans, heated
1 cup shredded cheddar cheese (4-ounces)
1/2 cup chopped tomato (about 1 small tomato)
1/2 cup salsa
8 (8-10 inch) tortillas
Extra shredded cheddar cheese
Spray a 10-inch skillet with nonstick cooking spray. Cook chopped potato, bell pepper and onion in skillet over medium heat, stirring occasionally, until tender. Stir in chili powder. Remove from skillet; keep warm.
Heat butter in same skillet over medium heat until melted. Cook eggs in butter, stirring frequently, until set but still moist.
For each burrito, spread equal amount of beans, potato mixture, shredded cheese, eggs, tomato and salsa in the center of each tortilla. Fold tortilla around filling. The extra cheese can be sprinkled over the top of each burrito and melted in microwave for a few seconds.
Note: To save time, you can use 1 cup frozen, but thawed hash brown potatoes.
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