the usual suspect.

When it comes to breakfast, i like to experiment with things I haven't tried. Pancakes... stacks... oatmeal... sandwiches... I have a whole pinterest board dedicated to the early morning meal. Problem? Well...let's just say that waking up early isn't my forte. And plus, even if I did wake up early enough to indulge on breakfast, the hubbby isn't into fancy-schmancy in the morning. In fact, most of the time he asks for one thing: Breakfast burritos.

I actually didn't start making these until about a few months ago. It was an early morning and I had asked him what he wanted to eat. He kind of shrugged and said, "Whatever...". So I sighed and went to the kitchen to try and conjure up some magic. I wanted something easy and tasty but still a little challenging.

So I started with sliced onions, added some garlic, then went to grab some eggs. I spied the parsley and I decided to put some of those in too. Seasoned the eggs like my mom would, then scrambled it all together. The whole things still seemed too plain to me so i kind of let my eyes wander in the kitchen and that's when i saw the tortillas. Of course! Burritos!

So with that thought, I wiped the pan clean, toasted a few, added cheese, and rolled them up with the eggs. Added some salsa and breakfast was ready. Ever since then, this has been the hubb's favorite breakfast item. :)

To change it up, I sometimes use bacon... sometimes sausages... sometimes whatever deli meat we have on hand. Whatever the result, he's always happy to dig in whenever these burritos are served for breakfast. Now, if only I could get him to try some savory oatmeal...

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Hearty Breakfast Burritos
(makes 3 to 4 burritos)

1/2 small onion, sliced
1 clove garlic, minced
1/3 cup protein of choice (bacon, sausage, etc...optional)
3 extra large eggs
1 tbsp milk
1/4 cup Italian parsley, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
salt and pepper, to taste
olive oil
shredded Mexican 4-cheese blend
flour tortillas
salsa, for serving

On a large skillet, drizzle some olive oil and saute onion and garlic until slightly browned. Add your protein of choice, if using, and cook until proteins are no longer raw. Drain any fat then remove from heat momentarily.

In a bowl or a glass measuring cup, combine egg, milk, parsley, and spices. Season with salt and pepper, to taste, and beat together until well combined. Return skillet to heat and pour egg mixture over the contents of the pan. Let the eggs cook for up to a minute or until the bottom starts to set, then flip by sections. Repeat the flipping every few seconds until the eggs are firm but still moist. Remove from heat, transfer to a plate, and set aside.

Wipe the skillet clean with a paper towel and reduce heat to low. Place a tortilla on the skillet and toast, being careful not to let it burn. Turn the tortilla over and quickly sprinkle a handful of cheese on the top of the tortilla. Let sit for a few seconds to heat the cheese, then transfer to a plate. Top with a portion of the egg mixture then roll into burritos. Repeat for remaining egg mixture.

To serve, cut burritos diagonally in half and serve with salsa on the side.