Admittedly leftovers can be a scary proposition. Some things are better the next day. I think bubble and squeak is even better the next day. Which makes it leftover leftovers.
So breakfast burritos aren’t anything new. You needn’t go further than the nearest gas station convenience store to see that. Nicely executed ones that can use up leftovers? That’s another story.
I have to come clean that I didn’t particularly use a ton in the way of leftovers for this recipe. I did a bit. There was some cheese I’d grated the night before. The impending expiration of the tortilla shells was the main push. The asparagus needed to be used, as well. That and I’d bought this enormous family sized package of eggs that was on sale. I mean who doesn’t love eggs? Especially in bulk. The important thing to think about is that you can add or remove or substitute almost anything that might taste good. Chicken, Beef, Fish, Rice, Beans, Veggies, Couscous, sprouts, onion, jalapeno or green pepper – you get the idea.
We went fairly simple and traditional, for them most part. Soft scrambled eggs, bacon, cheese, avocado, and some asparagus. I microwaved five strips of bacon. I love the microwave for the things it’s great at, and hate it for the things it destroys. Making bacon is something it’s great at. 90 seconds per slice of bacon, on average, yields a tasty and crispy slice. Put the raw bacon on a few sheets of paper towel. When it’s done, transfer to a new sheet or two to drain, cool, and crisp.
If you had some chicken left over or something similar, you could heat it up and toss it into the mix. We made some eggs – scrambled softly. My other half and I agree that most eggs – especially scrambled eggs – are often dry and terribly overcooked when served at a restaurant. We like to live dangerously and like them scrambled soft – still moist and wet.
Five eggs did the trick for the two of us. The key to softly scrambling is going in at a low temperature and continue stirring. The stirring keeps the curd very small. What the hell is the curd? That’s the size of the individual cooked pieces that make up scrambled eggs. They get larger the longer the egg cooks in one spot. If you keep stirring, those large chunks never get the chance to form. Smaller curds mean smoother and creamier texture. Give it a shot sometime. When done, the eggs will still be moist and wet. They’ll continue cookie off the stove top. And onto your plate. So by the time you eat them. They’ll be perfect. Cook them till they’re dry and you’ll be eating sawdust. If you’re feeling really cheeky you can add some cheddar or pepper jack to the eggs right before they come off the heat. Yum!
Everything else is reheat or chop up. The asparagus was already cooked so we just warmed it. The cheese was already grated. We peeled, pitted, and cut up and avocado. We heated the tortilla shells in the microwave for a few seconds and the race was on.
We both made burritos to our own specifications – which is good because I don’t think we’d be happy with each others. We each had two. I was super happy afterward – as you might imagine.
This is a loose recipe – consider it a baseline for tweaking and making it your own thing to suit your own needs. It’s versatile like that. For two people and two burritos each – we needs the following:
- 5 Eggs – Scrambled
- Tortilla Shells
- Grated Cheese
- Sliced Avocado – (we used just one ripe one)
- About 2 Cups of Chopped Leftover Asparagus
- Anything Else You Think Will Taste Great!