My family loves having breakfast for dinner. Whether it’s scrambled eggs and bacon or pancakes, it’s always a hit. When I’m at a loss for what to make for dinner and ask the boys what they would like, they often request “breakfast.
I have even served “breakfast” to Kyle’s friends for dinner – they all love it too. During a discussion over lunch at work, I discovered that we are not alone. A number of my colleagues enjoy flipping these meal occasions around once and awhile. So, here’s an idea that brings what may be considered traditional breakfast fare – eggs and sausage – into a quick dinner meal. And, Daybreak Burrito also capitalizes on another favorite of my boys, anything with Mexican flavors.
The first step is really just making scrambled eggs with a few additional ingredients. I recommend gathering and prepping all the ingredients as a first step, since once you start cooking the eggs the recipe goes pretty quickly. In chef terms you are doing your “mise en place” which is French for “putting in place.” You are putting all the ingredients and equipment you will need in place so you are ready to make the recipe. Here is my mise en place.
As part of my mise en place I cooked and drained the hot Italian sausage so it was ready to go.
Now you are to begin preparing the eggs. Melt the butter in a nonstick skillet until sizzling. Add the onion and cook until softened.
Stir in the chiles. The recipe calls for ¼ cup chiles. This is about half of a 4-ounce can. You can use the leftover chiles in many different ways. Since these are not “hot” chiles, I freely add them to soup, taco meat, salsa, sloppy joe meat, or anything Mexican.
Next combine the eggs and water in a medium bowl. Beat the eggs with a wire whisk until they are well mixed.
Carefully pour the eggs into the skillet with the onions and chiles.
Sprinkle the cooked sausage over the egg mixture.
Cook over medium heat, gently lifting portions of the egg with a spatula so the uncooked portion will flow underneath. Just kind of gently push the cooked egg across the skillet and the uncooked egg will fill in the space. I think this step is kind of fun!
Keep at it until the egg is completely set.
For each serving or burrito, place a half slice of cheese in the center of a warm tortilla. I warm tortillas by putting them on a paper towel and microwaving them for just a few seconds.
Spoon about 1/3 cup of the egg and sausage mixture over the cheese.
Now top with picante sauce (salsa will work as well) and sprinkle with a little chopped fresh cilantro. I love cilantro – the aroma is wonderful!
Top with another half slice of cheese.
Fold the edges of the tortilla over the filling.
Now roll up the tortilla from the bottom to enclose the filling. You may need to tuck in the edges. Mine never look perfect but, no one seems to care. I moved the burrito to a colorful cutting board hoping you could see this step a little more clearly on the red surface.
Add a little fresh fruit and you have a great dinner, uh…I mean breakfast, no I mean dinner. Well, it makes a great breakfast or dinner (or even lunch too).
So what breakfast recipes do you serve for dinner? Try Daybreak Burrito and let me know what you think by rating and reviewing this recipe.
On Monday Liz will share an Irish recipe in honor of the upcoming holiday, St. Patrick's Day.
Becky Wahlund is the Director of the Test Kitchen for Land O'Lakes and writes for our Recipe Buzz® Blog.