Saturday, April 24, 2010

Scrambled Egg Burritos

I love a good breakfast. I also love a good breakfast for dinner. That's why this recipe called to me. Plus, I had all the ingredients handy, which is always a plus when meal planning.

This recipe is from Rachel Ray's magazine. My friend has a bunch of RR's cookbooks and magazine menus and has lent them to me. I heart friends that share recipes. It really is a requirement in order to be my friend.

The ingredients:
eggs; sour cream; jalapenos; corn; 1/2 of a red pepper; bacon fat; cilantro; bacon; tortilla shells; salt; pepper; cheddar cheese.

The nice thing about this recipe is that it is very loosey goosey. You want can make as much of this as you want or as little. You can add your own special twist to it. You could go insane!!!! I love those kind of recipes that invoke the loss of your sanity.

I would like to show you these eggs. I think I have mentioned before that my friend Rachel has 8 chickens. These chickens are fabulous because they lay these delicious eggs. Love.

Oh, and I must show you this:
It's my bacon fat. Yep, I have a whole jar of it. I don't remember who/what/where, but I became obsessed with having my own jar of bacon fat for cooking. So, I started collecting it and now I have a full jar. And this is the first recipe that called for bacon fat and I was so excited!!!! Evan was concerned over my excitement of using bacon fat. I think sometimes he worries about me.

Okay, enough of my ramblings. Let's cook!

Preheat your oven to around 375 degrees. We're cooking our bacon in the oven, you see. I find this way of cooking not only way easier, but also better for my clothes which are thankful to not have grease splattered all over them anymore. Take a cookie sheet and cover it with foil. Then place the bacon on it. Throw it in the oven for about 15-20 minutes, depending on how crispy you like your bacon.
Next, take 3/4 C. of sour cream and put it in a small bowl.
Add one tsp. of jalapenos (unless you like the spice and then add more).
Stir. You will be using this when we put our burritos together later.
Now, let's slice this red pepper.
Good job!
And now it's time for the bacon grease!!!!!!!! Take one tablespoon...
and throw it in a warm skillet.
This corn is for our side dish, so use as much as you'd like. I think I used 12 oz. Once the bacon fat has melted, toss in the corn.
And the red pepper slices.
And the cilantro. Of course you can use fresh cilantro, but Evan bought me freeze dried cilantro and I love it. This is about 1/4 of a cup.
And another tsp. of jalapenos. I actually ended up using more because I do like the spice.
Stir until the red peppers and corn are cooked through. Then put in a dish and set aside.
Now, take more of that glorious bacon fat (FYI: you can always use the bacon grease from the bacon you're cooking if you are not a dork and do not have a jar of bacon grease in your refrigerator) and add two more Tbsp. to the just cleaned off skillet.
Scramble as many eggs as you'd like to have in your burritos (I used 6) and toss them onto the bacon grease.
Hooray! The bacon is done! And look, more grease to refill my jar with!!!!!
Now, let's build our burritos. Take a tortilla shell.
Add some cheese.
Some scrambled egg.
A dollop of your spicy sour cream.
And some bacon slices. Then wrap it up and cut in half.
And, VIOLA!, you have scrambled egg burritos.
Here's the inside. Yum...

We all loved these. No one was a big fan of the corn side dish. It was kind of bleh. Next time I plan on serving it with hash browns or fruit or something else more "breakfasty". But, the burritos? They were wonderful!!! Next time I might add pepper or mushrooms. Or different cheeses!! Both girls loved them too. And, the leftovers warmed up very nicely the next morning. It's an easy dish I will definitely be making again!

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