Breakfast Burritos for Mother’s Day Brunch
Introduction
Today, in Mama Miche’s Magic Kitchen, we are making breakfast burritos for Mother’s Day Brunch.
Mother’s Day is this coming Sunday and it is a bittersweet day for the motherless daughters with children of their own.
I remember one Mother’s Day after my parents divorced. Immediately after, my Momster and I lived in a one-bedroom apartment for a couple of years and it wasn’t a nice place. It wasn’t a clean building, so keeping critters out was hard.
My grandmother didn’t like us living in those conditions so she helped us move across the street to a new building. She had already moved into a place of her own in the building and offered to help my mom with the rent for our apartment so we could be safer. She wanted us to be in a clean apartment in a building with a doorman. And I had a bedroom all to myself again.
I cooked them Mother’s Day dinner for the first time in that apartment. I was around 10. My grandmother could be a nasty piece of work and she quickly tore apart the menu. She didn’t like this or didn’t like that about the meal. My Momster said she loved it, just like Moms do. My mom was often caught in the middle of disagreements between my grandma and me. I don’t think I ever cooked anything for my grandmother again.
I often cooked with and for my Momster in the years beyond that first meal on Mother’s Day. I have so many memories of cooking and eating fantastic meals with her. A lot of what I share in my kitchen I learned from her. We learn a lot from our parents. Sometimes it’s what to do, sometimes what not to do. Before she passed, almost a decade ago, she would often brag about me to her friends, saying, “My daughter is a better cook than me!” If you’re Jewish, you know, that is a supreme compliment coming from your mom. She really was my biggest fan.
My mom was not a fancy cook, and, though she enjoyed cooking, quick and easy was her joint. This meal is just like Momster would like it. Breakfast burritos are a satisfying, quick, and easy breakfast. You can stuff the tortillas with your choice of fillings; scrambled eggs, cheeses, vegetables, hash browns or cauliflower browns, bacon, crumbled sausage, and the list goes on. You can use whatever your pantry holds, and your little heart desires.
It’s so easy, your family can make it for you for Mother’s Day, and you won’t have to choke it down, pretending to love it. You will love it.
It’s also easy to make vegetarian or vegan; just substitute scrambled tofu and plant butter. You can opt for gluten-free wraps, use plant-based cheeses, or even make a plant-based cheese sauce to cover the goodies.
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From Mama Miche to all the mamas… Happy Mother’s Day!
Tools
Cutting or food prep mat
Large Knife
Small bowls
Cookie Sheet & Grid
Aluminum foil
Ingredients
Makes 4 burritos
1 Medium size red onion
1 Scallion
4 Eggs
8 slices of bacon*
4 Hash browns
4 Large tortillas
1 1/2 cup Shredded cheese(s) of your choice* *
Directions
Prep time 15 minutes. Cook time 20
Prep
Small dice the red onions. Thinly slice scallions. Scramble eggs***
Cooking
Cook the bacon slices. I recommend cooking them in the oven on a grid placed on a cookie sheet (bakin’ the bacon) at 400º or cooking them in an air fryer. We have done both and I like the air fryer better.
Warm the tortillas to make them easier to roll by placing them on a plate lined with a damp paper towel and cover with another sheet of damp paper towel. Place in the microwave for about 30 seconds.
Add 1 tbsp butter to a small skillet on medium heat. Add scrambled eggs to warm pan.
Assemble the burritos
Once all of the ingredients are prepared, place a tortilla on a plate or cutting mat.
Place two slices of bacon on one side of the tortilla.
Add scrambled eggs over the bacon.
Add cheese(s) and vegetables.
Cut a hashbrown patty in half and place it on top of the other ingredients. Just be careful not to overstuff with stuffings that make your tummy happy. It’s easy to overload it!
Roll the tortilla up, making sure to tuck in the ends as you roll it.
Place the rolled tortilla in a warm skillet over medium heat and brown in a pan on both sides.
Serving
Cut and serve with a bit of salsa or pico de gallo and avocado on the side.
Notes:
*I recommend cooking some extra slices so you can have one on the side, too! Bacon is like cheese; it’s almost never too much and it always makes life better!
**I usually use cheddar, Colby Jack, cotija, or queso fresco
*** I typically add a splash of milk and some seasoning. Twice Stolen Spice™ makes your eggs taste great, too!
