Breakfast Pillar Article
Ingredients
-12 tortillas. Tortilla sizes can vary between brand and manufacturer. In general, the larger the tortilla, the easier it is to wrap and handle. I highly recommend purchasing a size that falls in the ten to twelve inch range. Anything smaller than this won’t wrap properly, forcing you to decrease the portion of stuffing. When it comes to the bread variant, make sure you buy something healthy. I suggest buying whole wheat flour tortillas as they will have fewer calories than other types. Be sure to get flour tortillas and not corn tortillas, as corn brands don’t freeze as well.
-12 Eggs. You will need larger eggs that have not been cracked. This ingredient provides the burrito with the necessary proteins and choline. Be sure to cook the yolk well when preparing the eggs. This will give you high levels of vitamins and reduce the chance of getting a salmonella infection.
-1 Bell Pepper. Whether it’s red, green, or yellow, a single bell pepper will add high vegetable qualities to the burrito. Bell peppers are native to Mexico and are regularly grown in soil heated to around seventy degrees. The whitish ribs and seeds inside the pepper can be eaten, but many people remove them because of their bitter taste.
-1 Red Onion. Red onions tend to come in medium to large sizes and give dishes a sweet flavor. These vegetables can be stored at room temperature for three to four months. An interesting fact about the red onion is that its skin is often used to produce dye.
-1 Teaspoon of Vegetable Oil. Vegetable oil is a triglyceride extracted from a plant such as safflower, canola, and palm. It is used as a heating substance and flavor base for many dishes around the world.
-1 Teaspoon of Salt. While often considered unhealthy, salt can be used to amplify the flavors of foods. It has been in culinary use for the last eight thousand years and can be found in every corner of the world. Salt used to be the main method of preserving meats before temperature preservation was discovered in the new age.
-2 Yukon Gold Potatoes. Potatoes are loaded with vitamins and nutrients that the human body needs. A potato has about 100 calories, 3 grams of protein, 2,500 milligrams of dietary fiber, and 700 milligrams of potassium. Potatoes are currently grown in all fifty states of America along with one hundred and twenty-five countries throughout the world.
-1/4 Cup Whole Milk. Milk is a reliable source of calcium and cleansing nutrients. It is one of the only substances your body can survive on alone.
-2 butter spoons. Butter is used to grease the cooking equipment in this recipe as well as enriching the flavor of the eggs. Butter is one of the most used foods in the kitchen and is made by separating the cream from the milk and then churning the cream.
-1 1/2 Cup Grated Cheese. It is highly recommended that you use Monterey Jack cheese for the preparation of this burrito meal. This variant will go best with eggs and potatoes. It is possible to mix a little mozzarella but keep it in a small proportion.
-Optional additions. Feel free to add any other favorite burritos to your meal. One option would be meats like sausage, bacon, and ham. Other popular items include salsa, jalapenos, rice, lettuce, and corn.
Instructions
Step 1: Preheat your oven to four hundred degrees Fahrenheit and place a rack in the center.
Step 2: Dice and clean the potatoes, onion, and bell pepper in a medium bowl. Drizzle the oil on top and mix while adding a half teaspoon of salt. Next, put the vegetables on a baking sheet and put them in the preheated oven for twenty minutes.
Step 3: While you wait for the vegetables to roast, whisk together the eggs, milk, and remaining salt in a large bowl. Melt the butter in a small skillet over medium heat and add the egg mixture. Stir occasionally and cook for five minutes. Remove from heat and let cool.
Step 4 – When both the eggs and vegetables are completely cool to room temperature, you can begin assembling the burritos. Place individual tortillas on individual pieces of foil. After this, sprinkle two tablespoons of cheese on the fourth cup of vegetables and two tablespoons of egg on the tortilla. If you have additional ingredients, place them in the tortilla along with the eggs.
Step 5: Roll the burritos up tightly by folding the sides over the ingredients and rolling them end to end. Place rolled side down on foil and seal foil over burrito.
Step 6 – Place the wrapped burritos on a cold baking sheet and place in the freezer for several hours. After freezing, transfer the burritos from the pan to a gallon-size sipper bag. They will stay fresh when stored this way for a month or two.
Step 7: When ready to eat, remove one burrito from its foil wrapper and place on a plate. Microwave on high for one to two minutes or until internal temperature reaches desired state. Try adding hot sauce or salsa for extra flavor.