Navajo Commodities Wrap Native American Breakfast Burrito Recipe 465

NAVAJO COMMODITIES WRAP (NATIVE AMERICAN BREAKFAST BURRITO) RECIPE - (4.6/5)

Steps:

• Put oil in pan, put peeled and thinly sliced or cubed potatoes in skillet, cook until almost done. Add diced Spam and crack some eggs in potatoes, stir. Cook until done. Spoon unto warm tortillas and roll up into burrito. Wrap up in paper towel and eat as you go.

BREAKFAST BURRITOS

Steps:

• In a large skillet, cook bacon until crisp, place cooked bacon on paper towels to drain.
• Reserve 1-2 tablespoons bacon drippings and discard the rest.
• Add eggs, salt and pepper to drippings, cook and stir over medium heat until the eggs are completely set.
• Spoon about 1/4 cup of egg mixture down the center of each tortilla, sprinkle with cheese, onions and cooked diced bacon.
• Fold bottom and sides of each tortilla over filling.
• Wrap each burrito in waxed paper and aluminum foil.
• May freeze for up to 1 month.
• To use frozen burritos:
• Remove foil. Place burritos on a microwave safe plate. Microwave at 60% power for 1 to 2 minutes or until heated through. Allow to sit for 20 seconds before eating.

MILE HIGH BREAKFAST BURRITO #5FIX

Steps:

• Crack eggs into a large bowl and whisk briskly until incorporated.
• Open Hatch Green Chili sauce and heat on low in a small sauce pan.
• In a large non stick skillet begin to brown sausage, chopping with spatula into crumbles as you would for chili.
• When about half cooked, add 2 heaping cups Simply Potatoes Diced Potatoes with Onions, seasoning potatoes to taste. Continue cooking until sausage is browned through and potatoes are soft and picking up some color.
• Remove from skillet with slotted spoon into a large bowl and cover; pour off any drippings from skillet.
• Give eggs a final whisk in bowl and pour into the skillet, season as normal, and scramble eggs.
• When eggs are scrambled soft, return sausage and potatoes to the skillet and finish cooking, incorporating eggs, sausage and potatoes together.
• Remove from heat and serve, spooning two to three large spoonfuls onto a warm tortilla. Top with your favorite Green Chili sauce (Hatch green chili enchilada sauce is tasty and available everywhere), or, if preferred for the youngsters, sprinkle medium cheddar cheese shreds on top like a taco.
• This is a hands on breakfast, so pick them up like a taco and enjoy, no silverware necessary. In a hurry? Wrap in foil and take breakfast with you!

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.