The perfect breakfast burrito has a sinfully decadent texture from a blend of vegetables, eggs, bacon and cheese.
The perfect breakfast burrito has a sinfully decadent texture from a blend of vegetables, eggs, bacon and cheese.

Editor’s note: The following is part of a food and dining series featuring places and food in Richland County.

The perfect breakfast burrito begins with the essential ingredients.

Simply put, you’ll need a wrap and some fillings. A larger size flour tortilla will do as the wrap, and your basic breakfast staples will do for the fillings.

Before cooking, gather everything you want to put in it. I typically choose eggs, bacon, onion, grated cheddar cheese and an assortment of vegetables.

That’s right, veggies. The best veggies for breakfast burritos are diced zucchini, chopped broccoli, spinach or even sliced asparagus. Some people really loved adding potatoes of some kind to their breakfast burritos, whether it’s hashbrowns or tator tots. I am not a fan of that, but if it floats your boat, go for it.

I choose bacon over breakfast sausage because the crunchiness of bacon is a fun texture to add to a burrito. Two or three strips should suffice. If you go with sausage, two patties or three link chopped up would work well.

After gathering your ingredients and cutting up the veggies, lay out the tortilla plate on a plate and microwave for 20 seconds. Then, cook the fillings. To make things quicker, I suggest having two pans cooking at once. One for bacon and one for veggies.

I like to lightly sauté my veggies in a dash of olive oil and a sprinkle of salt and black pepper; pretty simple. Usually I make my breakfast burrito with chopped onions and broccoli because they don’t go bad as quickly as other vegetables.

Try not to overcook the veggies — eight minutes on medium heat is usually long enough for me. Overcooked, mushy vegetables do not make fore the perfect breakfast burrito. The bacon will probably be done sooner than the veggies if you start them at the same time.

Place your cooked veggies in the middle of the tortilla you’ve laid out before cooking, then the bacon on top.

After the bacon is done, I like to use its grease to fry my eggs in. This is unhealthy but much cheaper and more flavorful than oil.

Two medium-sized eggs scrabbled is the easiest method. You can have one cooked over easy or sunny side up, but I find that makes for a very messy burrito, and that’s not our goal here, is it? This column is about the perfect burrito, not a messy one.

Place your scrambled eggs over the veggies and bacon, still in the center of the tortilla. Generously sprinkle cheddar cheese over your hot eggs so that it melts.

Throw in a dash of sour cream or hot sauce if it suits your fancy. I like both; Cholula is my hot sauce of choice. Make sure your tortilla is tucked in around the filling securely. Two small folds on the top first, then wrap it in a roll from the side. If you’re on the go, I suggest storing it in aluminum foil.

And there you have it, the perfect breakfast burrito. It’s a great way to start your morning because it blends a little something from most food groups — dairy, meat, vegetables and grains. Next time you’ve got some time in the morning, I strong suggest making one for yourself. The perfect breakfast burrito can make truly make your day.

Are you interesting in food and dining in Richland County? Whether you’ve got a favorite restaurant or enjoy making delicious meals with veggies from your garden, we’d love to hear about it! Contact reporter@sidneyherald.com or call Susan at 433-2403.

Published in the Sidney Herald on Weds., Sept. 25, 2013.

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