Wednesday, September 18, 2013

Breakfast Burrito Bake

Friends were in town so I whipped up a quick breakfast.  Pulling together things that I had on hand, I ended up having most ingredients needed for breakfast burritos.  I didn't want to make individual burritos (so I could shower), so I tossed the items together and voila Breakfast Burrito Bake.

For a 9x13 baking dish, combined the following in a bowl:
32 oz carton Liquid Eggs (any brand will do)...or the whole egg equivalent- 16 eggs
2 cup milk
2 small cans of diced green chiles (I used mild)
1 cup sauteed, diced onions (I had this prepped the night before)
6 flour tortillas cut or torn into pieces
4 cups thawed, hash brown potatoes
3 cups shredded cheese (cheddar, jack, Mexican blend...whatever you have on hand!)
salt and pepper

If you wish, mix in any other breakfast burrito favorites: sausage, bacon, olives, roasted peppers, etc. (I didn't happen to have any other ingredients on hand, but it was definitely not lacking).

Pour the mixture into a greased 9x13 pan and bake at 375 degrees for 30-45 minutes (until the top browns a bit and the center bounces back when touched).

I served with cubed avocado (sprinkled with sea salt), salsa, sour cream and additional flour tortillas cut into wedges.  I wished I had tomatoes in the fridge, as diced tomatoes would have been a delish topper.

Happy Breakfast (or breakfast for dinner...), friends! 

PS...Of course blogging this delish creation was an afterthought, so many apologies for the single cell phone picture.

PPS...I also whipped up little strawberry pastries (super simple!)...will certainly blog those at some point. 

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