Plainclothes Feast

A weekly peek at one dinner table, in the heart of one home, in the center of the country

“Breakfast” Burritos



Purely by accident, I’ve chosen the eggiest moment of the year to write about one of our favorite eggy meals. Depending on your shopping habits, you might be able to make this meal almost entirely from the Easter remainders in your refrigerator.  (You know that moment when you are looking at the 79-cent cartons of would-be-Easter-eggs and thinking, “How many eggs can we possibly color before the kids lose patience and begin dyeing themselves, the tips of their hair, and their fingernails in the vinegary fizz?”  And you think, “Eh…They’re only 79 cents.  And eggs keep a long time.  I’ll buy…oh, 15 dozen.”  If so, I’ve got a recipe for you!)

OK, so I bought only 2 dozen, and we colored, cracked, dropped, and/or maimed every last one:

Image Image Image

Happily, I seem to know a lot of people with very fertile chickens and ducks, and I guess a look like a woman who knows what to do with a carton of irregularly shaped, multicolored eggs, so I haven’t had to buy many eggs lately…except for the pearly white ones we were going to color.

Besides its ovocentrism, this recipe also strikes me as timely because this past week has been spring proper.  I mean, it has been SPRING.  Blue skies, fat clouds, the grass and newborn leaves glowing in obscure Crayola shades of green.  When the weather turns this fresh, even more than usual, I want to eat something fresh and bright and light.  Of course, we’re weeks and yawning weeks from the first ripe tomato or slim, curving green bean.  Even the lettuce in my garden is still many days from being big enough to pluck.

But I know a work-around.  And it’s a big part of this recipe.  It goes like this:


1 can of salsa-style tomatoes+ a handful of chopped cilantro + 4 chopped scallions + the juice of 1/2 a fat lime + a pinch of salt + 1/2 teaspoon of cumin + 1 slender clove of garlic + 1 teaspoon olive oil.  Whizz it up. (I use my immersion blender.) Done.

If you like your salsa hot and smoky, add about 1/4 teaspoon of ground chipotle.  If you like it mild and smoky, add about 1/4 teaspoon of ground ancho OR smoked paprika.

It’s so bright and fresh tasting, you’ll be able to hang on until the growing season kicks in.  To tell you the truth, I often make this kind of salsa even during tomato season because it involves so little chopping, and everyone loves it so much. My daughter calls it her “special salsa.”  Why would I deny her her special salsa? (Just please don’t tell Barbara Kingsolver.)

Now, for the rest of the recipe:

“Breakfast” Burritos

(great for any meal of the day)

10 eggs, scrambled with a pinch of salt and a splash of milk or cream

1 teaspoon Penzey’s Southwest seasoning or Penzey’s Arizona Dreaming (or replace this with salt, chile powder, cumin, and garlic)

1/2 cup of chopped ham or diced bacon (We used leftover Easter ham this week.)

8 flour tortillas

About 1 cup of shredded cheese

Sour cream

1 avocado, chopped

4 scallions, chopped

Salsa (of course)

1. Scramble your eggs and cook them slowly in a large pan, over medium-low heat.  This will prevent them from browning on the bottom and growing tough. While they are cooking, sprinkle them with your Southwest seasoning blend.

2. Crisp your chopped bacon or ham in a cast iron pan.

3. Wrap your tortillas in foil and pop them in a 350-degree oven.

4. Prep your toppings.


5. In 15 minutes or so, when your eggs are fluffy and firm but not dry, serve a spoonful of eggs in each tortilla.  Let everyone top their own at the table. (Be sure to show your little ones how to use the sour cream as “glue” to seal up the tortilla!) Oh, and go ahead and serve some tortilla chips on the side because you’ll have salsa left otherwise…which wouldn’t do.


7 thoughts on ““Breakfast” Burritos

  1. Pingback: Burrito Bowls | Plainclothes Feast

  2. Oh-my-yum, that salsa is special, indeed! Thanks for sharing!!! I’ve not made too many salsas myself (except I do love to make mango black bean salsa when mangoes are cheap, but it isn’t very salsa-y, really), but now THIS stuff is really, really tasty! The lime and cilantro make it fresh as fresh can be, and I just love it! Just had to share. Must go eat some more with chips this moment. =)

    • OK, whenever I actually do come visit you this summer, you need to help me figure out what in the blue blazes to do with a mango. I’m confused by them. I think, maybe, I don’t know when they are ripe…I’ve bought them only about 3 times in my life, but every time I found them impossible to get into and thought they had a weird green smell that seemed a little less than inviting. If you can locate a decent mango when I’m there, can I get a mango lesson?

  3. Well, I certainly hope that we do get to visit (!!!), and I would love to show you what I do with a mango, but I think mainly I’ve just had good luck with them instead of having some inside knowledge about their season. I just now googled “when are mangoes in season?” and I thought you would enjoy the New York Times’ comments on this very thing:
    I will say from experience, though, that I just look for something that is soft when you squeeze it, has a little fragrance, and is a pretty color (not just green). They are a tricky fruit, I agree, but MAN when you get your hands on a good one, it is de-lish. By the way, that mango tres leches cake just might be worth a serious belly ache for a lactose intolerant girl like me! What do you think?!

  4. Pingback: Chicken Fajitas with Caramelized Onions | Plainclothes Feast

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