Homemade Grilled Breakfast Burrito

Homemade Grilled Breakfast Burrito

Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more.  With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds!  So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs.  This is a good thing!  It’s practice for school day breakfasts, something that seems to be in our distant past.  Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list.  That’s why these Grilled Breakfast Burritos have become a big hit at our house!

These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes.  I make mine meatless, but you can easily add sausage or bacon if you like.  The best thing about these burritos are that they can be made ahead of time and frozen.  Just heat them  up when you need them.  They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!

Of course if you want to be fancy you can plate them and top them with your favorite condiments.  I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco.  I also use low carb tortillas but you can use whatever flour tortilla you prefer.

Here’s my recipe for Homemade Grilled Breakfast Burritos!  Mix up a big batch today!

This article contains affiliate links.
Grilled Breakfast Burrito

Ingredients:

6 Medium Yukon Gold Potatoes (you can use any type of potato).  Scrubbed and cubed, leave skin on.

1 Small Onion, chopped

3 Cloves Garlic, minced

1 Green Pepper, diced

2 Tbs. Olive Oil

1 Tbs. Chili Powder

1 Tsp. Ground Cumin

6 Eggs, Beaten

1 Tbs. Butter

1 Cup Shredded Cheddar Cheese

12 Flour Tortillas

Optional toppings:

Sour Cream

Salsa

Creamy Cilantro Lime Sauce

Hot sauce

Directions:

Heat Olive Oil in skillet.

Sauté Onions until they turn translucent.

Add Garlic and cook about a minute.

Add potatoes and cook until tender.  Be sure to keep stirring so they don’t burn.

When potatoes are almost done add peppers.

Sprinkle in spices and cook until everything is done.  Set Aside.

Melt Butter in a skillet and scramble the eggs.  Set Aside.

Assemble:

Place one tortilla on a flat surface.

Spoon some potato mixture across the center.

Add scrambled eggs over the potatoes.

Sprinkle cheese over all.

Roll burrito.  Repeat until you’ve used all the fillings.

Spray a pan or griddle with cooking spray and heat up.

Place burritos in the pan and cook until the cheese melts.

Serve with with your favorite toppings.

To Freeze:

Place burritos in a large freezer bag.

Date and seal bag.

It will be fine in the freezer for about a month.

When ready to use you can thaw it out and grill on the stove or if you’re in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it’s heated.

 


Grilled Breakfast Burrito
Print Recipe
Grilled Breakfast Burrito
Print Recipe
Instructions
  1. Heat Olive Oil in skillet.
  2. Sauté Onions until they turn translucent.
  3. Add Garlic and cook about a minute.
  4. Add potatoes and cook until tender.  Be sure to keep stirring so they don't burn.
  5. When potatoes are almost done add peppers.
  6. Sprinkle in spices and cook until everything is done.  Set Aside.
  7. Melt Butter in a skillet and scramble the eggs.  Set Aside.
  8. Assemble:
  9. Place one tortilla on a flat surface.  
  10. Spoon some potato mixture across the center. 
  11. Add scrambled eggs over the potatoes.
  12. Sprinkle cheese over all.
  13. Roll burrito.  Repeat until you've used all the fillings.
  14. Spray a pan or griddle with cooking spray and heat up.
  15. Place burritos in the pan and cook until the cheese melts. 
  16. Serve with with your favorite toppings.
Recipe Notes

To Freeze: Place burritos in a large freezer bag.   Date and seal bag.  It will be fine in the freezer for about a month.  When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.

Share this Recipe
Powered byWP Ultimate Recipe
Carne Asada Fries

Carne Asada Fries

These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.

Made this? Let us know how it went in the comment section below!

 

YIELDS: 4 – 6 SERVINGS    PREP TIME: 0 HOURS 25 MINS    TOTAL TIME: 1 HOUR 0 MINS

 

INGREDIENTS:

FOR THE SEASONING MIX

2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne

FOR THE FRIES AND STEAK

1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt

FOR THE CHEESE SAUCE

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt

FOR SERVING

2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream

 

DIRECTIONS:

1. Make the seasoning mix: Mix all ingredients in a small bowl.

2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.

3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.

4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.

5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.

Carne Asada Fries - Delish.com

 

 

Carne Asada Fries
Print Recipe
Carne Asada Fries
Print Recipe
Ingredients
FOR THE SEASONING MIX
FOR THE FRIES AND STEAK
FOR THE CHEESE SAUCE
FOR SERVING
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes have been around for years, specially in the Midwestern states.  They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!

What are Hasselback Potatoes and where did they get their name you may wonder.  They were first served at a Swedish restaurant named Hasselbacken in 1953.  They are a type of baked potato that is tender on the inside and crispy on the outside.  They’re sort of like thin potato chips attached together at the potato base.  The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.

They are really easy to make, almost like making baked potatoes!  The hardest part may just be the slicing.  The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached.  I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.

For Hasselback Potatoes I prefer to use medium sized Russet Potatoes.  (I use the large sized Russets for regular baked potatoes.)  You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.

When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own.  I usually offer sour cream, shredded cheeses, chopped chives, and green onions.  But you can offer bacon bits and other toppings you like.

So without further delay here’s my recipe for Hasselback Potatoes!

Hasselback Potatoes

Ingredients:

4 – 6 Medium Sized Russet Potatoes

1 Stick Butter, melted

1/3 Cup Olive Oil

4 Cloves Fresh Garlic, minced

1 Tbs.  Chopped Fresh Parsley

Salt & Pepper

Cheddar Cheese slices – enough to fill potatoes between slices

1/2 Cup Parmesan Cheese, grated

Sour Cream

Chopped Chives and/or Green Onions

Bacon Bits

Other favorite toppings

Instructions:

Pre-heat oven to 450° F.

Line baking sheet with parchment paper.

Scrub each potato very well.  Make sure it’s clean and has no dust or dirt on it.  I use a green scotch pad to make sure each potato is very clean.  Pat dry with paper towels.

Place potato on a large spoon.  Slice potato from the top to when the knife touches the spoon edge.  Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.

Mix melted butter, olive oil, garlic, parsley, salt & pepper together.

Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.

Place potatoes on the prepared baking sheet and bake in the oven for 50 – 60 minutes.

Remove from oven and cool about 5 minutes.

Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well.

Bake in the oven until the cheese melts.

Move to serving dishes and top with desired toppings.

I usually sprinkle chopped green onions or chives over the potatoes and serve with a variety of toppings and invite everyone to top as they please.

 

Hasselback Potatoes
Print Recipe
4 - 6 Medium Sized Russet Potatoes 1 Stick Butter, melted 1/3 Cup Olive Oil 4 Cloves Fresh Garlic, minced  1 Tbs.  Chopped Fresh Parsley Salt & Pepper Cheddar Cheese slices - enough to fill potatoes between slices 1/2 Cup Parmesan Cheese, grated Sour Cream Chopped Chives and/or Green Onions Bacon Bits Other favorite toppings
Hasselback Potatoes
Print Recipe
4 - 6 Medium Sized Russet Potatoes 1 Stick Butter, melted 1/3 Cup Olive Oil 4 Cloves Fresh Garlic, minced  1 Tbs.  Chopped Fresh Parsley Salt & Pepper Cheddar Cheese slices - enough to fill potatoes between slices 1/2 Cup Parmesan Cheese, grated Sour Cream Chopped Chives and/or Green Onions Bacon Bits Other favorite toppings
Instructions
  1. Pre-heat oven to 450° F. 
  2. Line baking sheet with parchment paper.
  3. Scrub each potato very well.  Make sure it's clean and has no dust or dirt on it.  I use a green scotch pad to make sure each potato is very clean.  Pat dry with paper towels.
  4. Place potato on a large spoon.  Slice potato from the top to when the knife touches the spoon edge.  Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
  5. Mix melted butter, olive oil, garlic, parsley, salt & pepper together.
  6. Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.
  7. Place potatoes on the prepared baking sheet and bake in the oven for 50 - 60 minutes. 
  8. Remove from oven and cool about 5 minutes. 
  9. Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well. 
  10. Bake in the oven until the cheese melts. 
  11. Move to serving dishes and top with desired toppings.  
Recipe Notes

I usually sprinkle chopped green onions or chives over the potatoes and serve with a variety of toppings and invite everyone to top as they please.

Share this Recipe
Powered byWP Ultimate Recipe
Smoked Salmon Dip

Smoked Salmon Dip

Level: Easy

Prep: 10 min

Yield: 1 1/2 pints

Total: 10 min

Ingredients

8 ounces cream cheese, at room temperature

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced fresh dill

 

1 teaspoon prepared horseradish, drained

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 pound (4 ounces) smoked salmon, minced

Directions

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.


Smoked Salmon Dip
Print Recipe
Smoked Salmon Dip
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Left Over Turkey Enchilada Bake

Left Over Turkey Enchilada Bake

Turkey Enchilada Bake

 

 

 

 

 

 

 

 

I’m sure today you’ve had your fill of turkey.  If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!).  But like me you more than likely have lots of leftover turkey.  Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.

Don’t toss it!  Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving.  I make this yummy Turkey Enchilada Bake.  It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday.  In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!

This recipe uses my homemade Enchilada Sauce, so if you don’t already have some in the fridge you can make some now.  It’s super easy to make and will take you less than half an hour.  Believe me it’s worth it! Click here for my Enchilada Sauce recipe. 

Turkey Enchilada Bake

Ingredients:

2 Cups shredded leftover Thanksgiving Turkey or freshly cooked turkey cut into strips

1 Tbs Olive Oil

1 Tbs Minced Garlic

1 Tbs Chili Powder

8 Flour or Low Carb Flour Tortillas (use low carb for keto friendly dish)

2 Cups Homemade Enchilada Sauce – click here for recipe

2 Cups Shredded Cheddar/Jack Cheese Mix

1/4 Cup Fresh Cilantro Chopped

Sour Cream (Optional)

Directions:

Heat oven to 350

Spray a 9×13 baking pan with cooking spray

Heat Olive Oil in saute pan and add garlic, saute until golden

Add Turkey meat

Stir in spices and cook until warmed thru

Spread a tablespoonful of sauce down the center of a tortilla

Spoon 1/8 of the turkey mixture on top of the sauce

Sprinkle with  1 tbs cheese and roll the tortilla eggroll style leaving ends open

Place seam side down in prepared baking pan

Repeat with the remaining tortillas

Spread remaining Enchilada Sauce over the enchilada in the baking pan

Sprinkle remaining cheese over all

Bake in the oven fore about 20-25 minutes or until cheese has melted

Remove from oven and sprinkle with chopped cilantro before serving.

Serve with sour cream if desired.

 

 

 

Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
Print Recipe
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
Print Recipe
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Heat oven to 350 Spray a 9x13 baking pan with cooking spray
  2. Heat Olive Oil in saute pan and add garlic, saute until golden
  3. Add Turkey meat Stir in spices and cook until warmed thru
  4. Spread a tablespoonful of sauce down the center of a tortilla
  5. Spoon 1/8 of the turkey mixture on top of the sauce
  6. Sprinkle with 1 tbs cheese and roll the tortilla eggroll style leaving ends open
  7. Place seam side down in prepared baking pan Repeat with the remaining tortillas
  8. Spread remaining Enchilada Sauce over the enchilada in the baking pan
  9. Sprinkle remaining cheese over all
  10. Bake in the oven fore about 20-25 minutes or until cheese has melted
  11. Remove from oven and sprinkle with cilantro before serving
  12. Serve with sour cream if desired
Share this Recipe
Powered byWP Ultimate Recipe