It is Friday of Labor Day weekend which to me officially is the end of summer. One last weekend at the beach before we hope the weather turns a bit cooler. However, as sad as I am about summer being over, it also means that college football has started again. South Carolina kicked off the season last night against the Tarheels, and yesterday, the whole atmosphere in Charleston was all about college football. Clearly, tailgates are my favorite part of the whole football season- I am starting to enjoy watching the games a lot more, especially since I recognize some of the names of the players. But really, it is all about the food. I was looking on-line today for some great tailgate recipes, and I found it very amusing that the breakfast burrito showed up in a lot of lists- as this is for the serious tailgater who is there in time for breakfast. So, here is my favorite breakfast burrito recipe in honor of those tailgaters who can last all day.
Breakfast Burritos
Ingredients:
12 eggs
2/3 cup milk
1/2 teaspoon salt
2 tablespoons butter
1 pound bulk pork sausage
2 tablespoons minced garlic
1/2 red onion, diced
20 (6 inch) flour tortillas
1 tomato, diced
1/4 cup chopped fresh cilantro
1 package taco seasoning
1 1/2 cups shredded Cheddar cheese
1 can diced jalapenos (optional)
Directions:
Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
