Breakfast burrito. Egg burrito with enchilada sauce. Leftovers scrambled together and all wrapped up in a tortilla. Or, maybe I should call it, “how can I use more of that tasty sauce?”
Whatever you call it, it’s so easy to perk up your scrambled eggs by adding a spoonful or two of a sauce (pretty much any kind of sauce as far as I can tell) before mixing them together. And, the boost that the eggs get is really amazingly tasty.
I’ve been playing with this for a while now. I’ve used Peruvian Green Sauce (it all starts with my addiction to this awesome sauce). I’ve used Red Chile Sauce. Salsa. Parma Rosa. I suspect that leftover spaghetti sauce would work, as would adding some homemade Chili Powder.
This isn’t so much of a recipe, as it is a guide. I usually take about two tablespoons of sauce to every three to four eggs. Mix them together with a pinch of salt. sometimes I’ll add a little milk if I want the eggs to be softer (usually I do this if I’m just making scrambled eggs as opposed to making eggs for a breakfast burrito, which I want to be a little firmer). Cook the eggs in a non-stick skillet with a little butter or oil. One of the really nice things about cooking your eggs with the sauce already in them is that most of the liquid is cooked off and you’re just left with the flavor. That means you get all of the taste, but none of the drippy mess.
I like to have lots of veggies in my breakfast burritos as well. Potatoes, corn, green onions, red pepper, red onion, even more salsa. Sometimes I add pepper jack or mild white cheddar. This time I have a little crumbled queso fresco in the burrito. And, of course, everything looks and tastes better when it’s topped with some avocado or guacamole.
So, the next time you have a little leftover sauce of some kind or another, try mixing it in eggs for a nice breakfast burrito. And, it doesn’t have to be just for breakfast, these are great for dinner as well! YUMMY! And, please enjoy!