Salsa Verde Breakfast Burritos
Servings: 12 burritos
Ingredients
- 2 large russet potatoes, washed and cut into ½ inch dice
- 1 large yellow onion, peeled and cut into ½ inch dice
- 2 tablespoons olive oil, divided
- Salt and pepper
- 1 lb fresh tomatillos, husked and washed
- 1 white onion, peeled and quartered
- 1 small jalapeño, stem removed, seeds left in for a spicy salsa or removed for mild
- 3 cloves garlic, peeled
- 1 small bunch cilantro, washed
- 10 large eggs
- 1 tablespoon unsalted butter, cut into cubes
- 1 tablespoon half and half
- 2 avocados
- 8 oz shredded monterey jack cheese
- 12 burrito-sized flour tortillas
- Tin foil for wrapping
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet. Add the potatoes and yellow onion and cook, stirring occasionally, for about 15-20 minutes, until the potatoes are tender and the onions are golden brown. Season well with salt and pepper, and set aside in a medium bowl.
- Next, add the tomatillos, white onion, jalapeño, garlic, and cilantro to a high-powered blender. Blend on medium speed until the mixture is roughly chopped and evenly combined. Don’t blend it too long, or the salsa will be too thin and watery.
- Wipe out the large nonstick skillet with a paper towel and add 1 more tablespoon of olive oil. Pour the tomatillo mixture into the skillet and simmer over medium heat for about 10 minutes, stirring occasionally, until the color has darkened to a deeper green. Remove from the heat and set aside.
- Crack the 10 large eggs into a medium bowl and beat with a fork or whisk. Stir in the butter and half and half and season with salt and pepper. Pour the eggs into a medium nonstick skillet and scramble over medium heat with a spatula. When the eggs are scrambled to your liking, turn off the heat and put the eggs in small bowl.
- Cut the avocados in half, remove the pits, and cut into thin slices.
- To assemble the burritos, lay out a sheet of foil and place a tortilla in the center. Place a couple slices of avocado on the bottom third of the burrito. Top with a spoonful of potatoes, a spoonful of eggs, a spoonful of salsa (if you’re freezing the burritos, press some of the liquid out of the salsa first to avoid soggy burritos), and a generous sprinkle of cheese. Roll up like a burrito and wrap with foil before placing in the freezer. You might have leftover filling ingredients, and that’s totally fine! The leftovers make a great easy breakfast the next day.
- When you’re ready to eat one of the frozen burritos, unwrap it from the foil and throw the foil away. Wrap the burrito loosely with a moistened paper towel and microwave for 1 ½ to 2 minutes until defrosted and heated to your liking. Enjoy with extra salsa on the side.
- Store any extra salsa in tupperware in your fridge for up to a week. It’s great on eggs, in enchiladas, as a dip for taquitos or quesadillas, or even spooned over grilled meats. Enjoy!