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Saturday, September 3, 2016

Fully Loaded Maple Mushroom Asparagus Breakfast Burritos

It was one of those days that began early and ran late. Busy, busy, busy, this seems to be my middle name these days. As dinnertime rolled around, I knew I had to cook something. I had been to the grocery the night before and dropped a small fortune at the Meijer cash register. Additionally, we have ordered pizza so many times in the past few weeks I have earned a free pizza from Dominos rewards and the shame in that has led me to order subs from other pizzerias...

See, life has been busy. We have been eating garbage. I might cry if another carry out container appears on my dining room table. But, here is the thing, all of this busy business leaves me with no interest in cooking.

On this evening, I decided sausage burritos would be easy and filling, and hey, it sure beats a delivery pizza or a carry out sandwich! As I was surveying the bounty of fresh veggies I brought home the night before, I passed up the standard onions and peppers and decided to mix things up a bit. I came up with these Fully Loaded Maple Mushroom Asparagus Breakfast Burritos and my family was completely silent at dinner, save the sound of chewing and appreciative sighs of delight.



This recipe is so easy you guys! You can make these for any meal in a flash!

Ingredients for 4 Breakfast Burritos
3 Maple Sausage Patties
4 eggs
2 tablespoons of half and half
1/4 cup of shredded cheese, I used Triple Cheddar
1 tablespoon of butter
1/4 pound of asparagus, ends trimmed and chopped in half
1/4 cup of sliced mushrooms
Salsa as desired
4 tortilla shells


Directions
In a small skillet, over medium high heat saute the asparagus and mushrooms in butter.

In a skillet, thoroughly cook your sausage patties. As they have finished cooking, take them from the skillet and chop them into chunks, return them to the skillet.

Beat 4 eggs and 2 tablespoons of half and half
Pour the eggs into the skillet, cooking for about 4 minutes before stirring
Add the cheese to the eggs, allow eggs to finish cooking and the cheese to melt.

Pour a thin layer of salsa on the tortillas. Add the sauteed asparagus and mushrooms to the tortilla then fill with the sausage and cheese eggs.

Fold over one end of the tortilla then roll it like you would a bean burrito.

Serve immediately and enjoy!






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