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Tue, Mar 12

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Cooking with Shonte. Breakfast Burritos

Breakfast burritos it is! Breakfast is great anytime of day, even the late night snack attack. Join us.

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Cooking with Shonte.  Breakfast Burritos
Cooking with Shonte.  Breakfast Burritos

Time & Location

Mar 12, 2024, 8:00 PM – 9:00 PM EDT

Zoom

Guests

About the Event

Come and join our house chef, Shonte', nurse practitioner and farmer for her monthly live cooking sessions.  

She writes all of her own recipes, and adds her little tips and tricks to bring mouth watering flavors to her dishes.   

You can cook with her or just join to watch. 

You can also watch on our facebook group, as we stream live.     If you aren't a member please join here.  

Breakfast Burrito

Well Well!! Looks like by popular vote the breakfast burrito has won!! This meal is versatile it can be made for breakfast, brunch, or dinner!! Enjoy this always-modifiable meal, and be creative with your taste bugs.

Let's Slay the Plate!!

Ingredients:

  • 1 pack of flour tortillas, get the large size 10-13inches
  • 6 eggs
  • 2 ripe (soft) avocados
  • 1 pack of bacon or 1 roll of ground pork breakfast sausage (original, spicy, or sage are great flavors)
  • 2 beefsteak/vine or 4 Roma tomatoes
  • 1 tablespoon of Mrs. Dash (table blend)
  • 1/2 tablespoon of milk
  • 1 teaspoon of olive oil
  • 2 tablespoons of salted butter
  • Pico de gallo- we are gonna make this fresh-
    • 1 chopped yellow onion, 1 chopped jalapeno or serrano pepper, 1 tomato, fresh cilantro, 1 half of fresh squeezed lime juice or 1 teaspoon of lime juice
  • ½ -1 cup of shredded cheddar cheese (I prefer to purchase a block of cheese and grate myself)
  • 1 small container or squeeze bottle of sour cream (amount is per your preference)
  • Salt and pepper for taste

Vegan/Vegetarian/healthier substitutions:

  • Eggs can be substituted with vegan/plant-based egg substitutes;
  • Bacon can be substituted for vegan bacon, or carrot bacon (yes that's a thing) just shave large carrots thin and soak them in avocado oil, liquid smoke, paprika, soy sauce, and maple syrup, the same can be done with thinly sliced oyster mushrooms; turkey bacon, prosciutto
  • Sausage can be substituted with a plant-based sausage, turkey sausage, chicken sausage,
  • Milk can be substituted with almond milk, cashew milk;
  • Butter can be substituted with vegan butter or coconut oil;
  • Cheddar Cheese can be substituted with vegan cheese or any nut-based cheese such as cashew or almond.
  • Sour cream can be substituted for soy yogurt or vegan yogurt

Tools:

  • non-stick skillet
  • Air Fryer(optional)
  • cutting board
  • Chef Knife
  • Spatula
  • Whisk
  • Grater
  • 2 small bowls
  • 1 cast iron skillet or baking sheet pan
  • 1 plate with a few paper towel layers (this will be used to drain oil off bacon/sausage if using)
  • aluminum foil

Directions:

  • Let's start with the bacon because that cooks the longest. You can cook the bacon two- to three ways 1 in the oven 2 in a skillet or 3 with an air fryer;
  • cut the pack of bacon in half to create smaller strips
  • season both sides of the bacon with Mrs. Dash Table blend, this is also done even with vegan alternative bacon
    • Oven- get a baking sheet, and place the bacon strips individually across the pan, place in a preheated oven of 400 degrees, cook, and turn until crispy to your liking should take about 20 mins (if using vegan/vegetarian option be sure to line baking sheet with avocado or olive oil to prevent sticking or use a non-stick baking sheet)
    • Skillet- get a cast iron skillet or regular skillet, turn stove to medium-high heat, place strips in heated pan and fry until crispy, will take about 10 mins
    • The Air Fryer can be utilized as well to cook bacon
  • Once the bacon is done place it on the paper towel-lined plate to help absorb any additional grease
  • If you are making sausage, season ground sausage with Mrs. Dash, heat a skillet on medium-high heat, and cook sausage through and break up meat as you cook it, also place it on a paper towel-lined plate to help absorb grease
  • Chop the tomatoes, jalapenos/serrano peppers, roughly chop half a bunch of cilantro, chop onions, half the lime, and slice the avocado (best practice is to cut in half,  pre-slice while in the skin, and scoop out using a spoon) set all contents aside
  • Pico de gallo- mix tomatoes, jalapeno/serrano pepper, cilantro, and onion, squeeze fresh lime juice in the mixture, and season with salt and pepper, place in bowl
  • Grate ½-1 cup of cheddar cheese if not bought shredded already, set aside
  • Crack all 6 eggs into a small bowl, season with salt, pepper, and Mrs Dash Table blend, and whisk (or use a fork) together with milk and olive oil (yes you read this right, it is a little secret to enhance fluffiness and flavor)
  • Heat a non-stick skillet on low medium heat, add 1 tablespoon of butter, and melt, add whisked eggs into the skillet, and cook scrambled (lightly fold/break up eggs as it cooks) eggs to your texture preference soft or hard, set aside
  • Let's assemble start in the center (reheat cooked items if needed)
    • Spread the desired amount of sour cream at the bottom of the tortilla
    • Add a spoonful of scrambled eggs in the center of the tortilla
    • Top with bacon or sausage
    • Top with cheese
    • Top with pico de gallo
    • Top with avocado slices
  • Fold in the sides of the tortilla  over the filling and roll, tucking in the edge as you go
  • Now you can enjoy it as it or you can take it up a notch and toast/brown the burrito
    • To brown the burrito, lightly coat a hot cast iron skillet or skillet with 1 tablespoon of butter,  then start seam side down in the skillet, cook covered until the bottom of the burritos are golden brown, flip over, and continue to cook covered until golden brown
  • Cut in half once done & Enjoy!!

*The best results are to make the burritos to order or cook them all and individually wrap them in aluminon foil,  reheat them in the oven while wrapped in the foil

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