Breakfast Burritos

Ingredients

• Four 10-inch flour tortillas
• Hide ingredients for Double recipe Scrambled Eggs or a single recipe Tofu Scramble 1 Double recipe Scrambled Eggs or a single recipe Tofu Scramble (opens in new tab) Double recipe Scrambled Eggs or a single recipe Tofu Scramble
  • 3 large eggs
  • ¼ teaspoon salt
  • (2 tablespoons milk or heavy cream)
  • 1½ tablespoons butter
  • (1 tablespoon softened butter or heavy cream)
  • (Pinch of black pepper)

  Sub-recipe steps

  1. Beat with a fork or whisk until completely blended: 3 large eggs; ¼ teaspoon salt; (2 tablespoons milk or heavy cream)
  2. Melt in an 8-inch skillet, preferably nonstick, over medium-low heat: 1½ tablespoons butter
  3. Pour in the eggs and, with a silicone spatula, stir slowly and constantly, pushing the eggs to the center of the skillet and scraping the bottom and sides. When the eggs begin to thicken, after about 2 minutes, continue stirring until not quite cooked to the desired consistency. Stir in, if desired: (1 tablespoon softened butter or heavy cream)
  4. Sprinkle with, if desired: (Pinch of black pepper)
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  • 1½ pounds red potatoes or other waxy potatoes
  • 2 teaspoons salt
  • 2 tablespoons butter, beef drippings, or duck fat
  • 1 small onion, thinly sliced
  • ¼ cup (½ stick) butter, beef drippings, or duck fat
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper

  Sub-recipe steps

  1. Peel, if desired: 1½ pounds red potatoes or other waxy potatoes
  2. Quarter small red potatoes or cut into ½-inch slices; cut larger potatoes into ½-inch cubes. Place in a medium saucepan and cover with cold water. Add to the pot: 2 teaspoons salt
  3. Bring to a boil and cook for 5 minutes. Drain the potatoes well, then spread on a kitchen towel to dry. Melt in a large skillet over medium heat: 2 tablespoons butter, beef drippings, or duck fat
  4. Add and cook, stirring, until browned: 1 small onion, thinly sliced
  5. Transfer to a small bowl and set aside. In the same skillet, melt over medium heat: ¼ cup (½ stick) butter, beef drippings, or duck fat
  6. Add the potatoes and cook without stirring until well browned on one side, about 10 minutes. Using a metal spatula, flip the potatoes and brown on the second side, about 10 minutes more, adjusting the heat as needed to prevent burning. Return the onions to the skillet along with: 2 tablespoons chopped parsley; ½ teaspoon salt; ½ teaspoon black pepper
  7. Toss to combine. Serve hot.
• 1 cup shredded Cheddar or Monterey Jack (4 ounces)
• (1 cup crumbled crisp bacon or cooked breakfast sausage)
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  • 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
  • ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
  • ¼ to ½ cup chopped cilantro leaves and tender stems, to taste
  • 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
  • (6 radishes, finely chopped)
  • 2 tablespoons lime juice
  • (1 garlic clove, minced)
  • Salt

  Sub-recipe steps

  1. Combine in a medium bowl: 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced; ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped; ¼ to ½ cup chopped cilantro leaves and tender stems, to taste; 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced; (6 radishes, finely chopped); 2 tablespoons lime juice; (1 garlic clove, minced)
  2. Stir together. Season to taste with: Salt
  3. Serve immediately.