Breakfast, it’s the most important meal of the day they say. And I second that motion; oh …mmm… wait what number am I in this motion… 8 billionth, 9 billionth? Yea…let’s not go there. Shall I just say I agree with the point, I think that will cover it.
I have always loved breakfast; and growing up in the beautiful Turks and Caicos this statement is even more so true on a Saturday morning. Nothing beats a late Saturday morning breakfast, some souse or peas and grits. And as I write this I’m beginning to salivate just thinking about my grandmother’s steamed fish and johnny cake (miss you Grammy – and that cooking). But don’t worry though peeps some of those classic Turks and Caicos specialty recipe are in the works and will be making a debut on the blog really soon.
Growing up my mom always made sure my sister and I had breakfast (thanks mom!) and thus began my love for this meal category. When I was older my mom told me stories of how she had to pick my sister and me up from school because we were sick. Why you ask? It’s because we didn’t have breakfast those days. Who knew not having breakfast made you sick. But from then on she insisted that we always had breakfast, even if it was the basics of a cup of tea and a cheese sandwich. Thankfully I can go without breakfast if I needed to without the fear of getting sick because, well that would really suck.
Being that I tend not to do anything fancy for breakfast during the work week, I take my time on the weekends and make breakfast special. And that is how this beautiful 8 layer burrito was born. So I do admit that it sounds over whelming and a little bit gluttonous, but that’s why we don’t have it every day…but it’s so simple and tasty, that you would want to birth your own little (actually it’s a giant) breakfast burrito. Okay so I know that it’s basically a deluxe omelette in a tortilla wrap, but who doesn’t love a wrap right? You get to eat it with your hands, sometimes it’s slightly mess and that’s the fun of a wrap.
For this wrap you don’t even need to think about a sauce/condiment to go with it. And that’s because the juices of the tomatoes and the creaminess of the avocado takes care of that. And the sausages… life! I love beef sausages and they were perfect in this wrap, especially paired with the jalapenos – you just need the spice!
I hope you guys enjoy your baby burritos (it is about the size of a new born)!
- 1 Tortilla Wrap
- 1 Large Egg
- ¼ cup Milk
- ½ cup Smoked Beef Sausage
- 1 cup Mushrooms (any type of your choosing)
- 1 cup Spinach (loosely packed)
- ¼ cup Jalapenos
- 1 small Tomato
- ¼ Avocado
- ½ cup Shredded Cheddar Cheese
- 1 teaspoon Unsalted Butter
- Black Pepper
- In a small bowl whisk together the egg, milk, salt and black pepper.
- Wash tomatoes, spinach leaves and mushrooms under cool water.
- Dice tomato and avocado into small/medium pieces.
- Slice jalapenos and mushrooms approximately a quarter inch think.
- Over low-medium heat melt the butter in a medium sized frying pan; once melted add the egg mixture. Using a spatula slowly mix eggs until they are soft scrambled. This should take between 3-5 minutes over low heat.
- Cut sausage diagonally with a quarter inch thickness. Sauté sliced sausage in a non-stick frying pan over medium heat (no oil necessary). Cook for 3 minute then remove sausage from pan. Keeping oils released from sausage
- In the same frying pan add sliced mushrooms and cook over medium heat for 3-4 minutes and remove from heat before they release their liquids.
- Lay tortilla wrap flat on a plate and layer the ingredients in the following order forming a straight line across the wrap; spinach, jalapenos, tomatoes, avocado, sausage, mushrooms, quarter cup of cheese, eggs topped with remaining quarter cup of cheese.
- Tightly wrap burrito and serve.