hearty breakfast burritos

hearty breakfast burritos via she likes to eat

whenever i throw a birthday party, it seems like we always do a brunch.
maybe because i personally think it’s the best time to have a party when you’ll have kiddos running around. it’s after breakfast, before naptime, everyone is awake, snacktime is approaching.. it’s THE perfect time of day for a party.
or maybe it’s because breakfast foods are my absolute favorite. honestly, if i could have breakfast for every meal of the day, i would be a happy girl.
and then once noon hits, you can have cake! (but never before. i just can’t do it. although i have a close friend who might argue that.)

these breakfast burritos are nearly always on the menu for our brunch parties. they are hearty and the recipe feeds a lot of people. i have had this recipe for years and adapted it & changed it, making it differently almost every time. it is a great recipe that you can make your own, adding or omitting depending on your preferences. the original recipe calls for chorizo, which i love, but when i have guests who don’t love it, i like to sub turkey sausage. you can also turn up the heat with spicy sausage or leave the seeds in from the jalapeños if you want it spicy.

hearty breakfast burritos with chorizo and hashbrowns
adapted via taste of home

ingredients

1 pkg ore ida frozen crispy crown hashbrown potatoes*

15 eggs

1 tbsp chili powder

1 tsp garlic salt

1 tbsp cumin

10 oz. uncooked chorizo or sausage**

2-3 jalapenos (chopped; seeding optional)

1 green bell pepper, seeded & chopped

1 red bell pepper, seeded & chopped

1 small bunch green onions, chopped

1 jar salsa

1 pkg tortillas, warmed

8 oz shredded cheese (i like to use monterey jack)

directions

1. cook potatoes/hashbrowns according to package directions. once cooked, crumble & keep warm.

2. in a large bowl, whisk eggs, chili powder, garlic salt, and cumin. set aside.

3. in a large skillet over medium-high heat, cook chorizo or sausage, bell peppers, jalapeños, and green onions until meat is no longer pink** (drain if desired). add egg mixture. while stirring constantly, cook over medium-high heat until eggs are set. stir in salsa.

4. spoon about 1/3 cup hashbrowns and about 1/2 cup egg mixture into each tortilla, sprinkle with cheese (and more salsa if desired).

to freeze/save for later: wrap each prepared burrito in wax paper, then in foil. let cool to room temperature, then freeze for up to 1 month.
to reheat: remove foil & wax paper. place burritos about 2 inches apart on an ungreased baking sheet. bake, uncovered, at 350 for about 50 minutes.

*the original recipe calls for hashbrowns, but i find that these take too long to cook and they are always a little bit of drama for me. i prefer to use either tater tots or the “crispy crowns” – they are delicious and super easy to bake in the oven.

**you can use 10 oz of chorizo, turkey sausage, spicy pork sausage – whatever your preference. also, you can use cooked instead of uncooked. this cuts down on prep time a bit. just follow the same directions in order to warm up the meat and cook the peppers & onions.

enjoy!

rice and corn with cilantro & avocado

this side dish makes me so happy, i’d probably eat it for the main course.
it is light, refreshing, and the perfect thing to go with anything on the grill.
it’s ingredients lean southwestern and mexican, so it goes really well with chips & fresh salsa or a big cheesy plate of enchiladas. i even think it would strike the perfect balance with a burger or a steak.

rice and corn with cilantro & avocado and lemon dressing
8 side-dish servings

ingredients

1 cup long grain white rice

1/4 cup fresh lemon juice (about 2 lemons)

4 tbsp olive oil, divided

1 1/2 cups frozen corn kernels, thawed

1/2 green bell pepper, seeded & chopped (about 3/4 cup)

1/2 yellow bell pepper, seeded & chopped (about 3/4 cup)

1 jalapeño, seeded & chopped

1 cup yellow zucchini, chopped

1 avocado, diced

1/2 cup thinly sliced green onions (about 1 bunch)

1/2 cup chopped fresh cilantro

directions

1. cook 1 cup rice according to package directions (about 12-15 min). meanwhile, whisk lemon juice and 3 tbsp olive oil in a small bowl. season dressing to taste with salt & pepper.

2. heat 1 tbsp olive oil in a large nonstick skillet over medium heat. add corn, green bell & yellow bell pepper, jalapeño, and zucchini. sprinkle with just a bit of salt & pepper. saute until veggies are just tender, about 6-7 minutes. place in a large bowl.

3. add rice, green onions, cilantro, and dressing; toss to coat and serve. top each serving with diced avocado*.

* this recipe makes a pretty big batch so we had leftovers at the end of the evening. because of this,  i add the avocados in with each serving. otherwise, the avocado will turn brown with the leftovers in the fridge.

enjoy!

recipe adapted via bon appetit