Most of my breakfasts are fairly involved as I believe that morning is the time to put your best foot forward. It sets the tone for the rest of the day and tells those around you that you are willing to put in the work for a good payoff.
Note: This is best made with the leftover steak (steak from the night before, fajita meat… anything not stewed) or uncooked white mushrooms.
Ingredients:
¼ cup meat, diced or ¼ diced mushroom, diced
¼ diced onion
¼ diced green pepper
½ cup medium tomato, diced
¼ cup Monterey jack cheese with jalapeños, grated
¼ cup sharp cheddar cheese, grated
3 large eggs
1 tbsp heavy cream
2 tbsp sour cream
2 dashes Red Hot or Tabasco
1 12” flour tortilla
3 tbsp butter
2 tsp fresh cilantro, coarsely chopped
Melt 1 tbsp of butter in skillet and cook onions and peppers until soft, add meat (or mushrooms) and tomatoes, cook for 1 minute longer and turn out on a paper towel to dry.
Beat eggs, heavy cream, Red Hot or Tabasco in a bowl and set aside.
Wrap tortilla in a damp paper towel and microwave for 20 seconds, leave in microwave until eggs are cooked.
Reheat pan and melt 1 tbsp more of butter, add eggs and start to scramble by slowly pushing eggs from one side to another with a large rubber spatula. When about halfway cooked, add drained onions, peppers, tomatoes, meat (or mushrooms) and both cheeses. Continue to cook until dry and turn out into the center of tortilla.
Fold in tortilla like a burrito (without an open side). Add 1 tbsp of butter back to the pan and add burrito folded side down to pan. Flip when browned and remove to a plate when both sides are golden and delicious.
Top with sour cream, cilantro and serve immediately.
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