Have you thought about what you’re having for breakfast tomorrow? Do you plan breakfast ahead of time or are you just a fly by the seat of your pants breakfast person? I’m both. Sometimes I’ll plan an extravagant breakfast and some mornings I’ll look in the fridge and come up with something on the fly. Both work. Except for when you look in the fridge and there are no eggs, no bread, no milk and no bacon or sausage – those days you go out to breakfast – I like those days.
This particular breakfast was kind of a mix between the two, since I planned it, but I used what I already had in the pantry and fridge – besides the tortillas, those were snatched up at a last minute grocery run after dinner Friday night. (Yes, this was from last weekend)
The combination of all these ingredients is kind of bizarre, and you wouldn’t think it all works together – but it does. It really does. Spicy chorizo (my favorite breakfast meat), eggs and peppers are scrambled together and stuffed burrito style into tortillas, baked then smothered in a creamy, slightly spicy pumpkin goat cheese sauce. The pureed pumpkin gives the sauce a slight sweetness that cuts through the spiciness of the chorizo and cayenne pepper, but doesn’t add an overly aggressive pumpkin flavor, which I really love.
I lightened the dish up by using half whole eggs and half egg whites, low-fat cheddar cheese, whole-wheat tortillas and a milk based cream sauce instead of heavy cream, but each ingredient could easily be swapped out with its less healthy counterpart. You could also easily use typical breakfast sausage or turkey sausage in replace of the chorizo if that’s what you have on hand.
Hope you all have a wonderful weekend!
- 4 eggs + 4 egg whites
- 5 ounces chorizo
- ½ onion, sliced thinly
- 1 green pepper, sliced thin
- 1 red pepper, sliced thin
- 1 cup + 4 tablespoons milk (1 cup of milk should be hot)
- 1 cup shredded cheddar cheese, divided
- 4 whole-wheat tortillas
- 1 tablespoon flour
- 1 tablespoon butter
- 2 ounces goat cheese
- ¼ cup pumpkin puree
- ½ + ⅛ teaspoon salt
- Pinch of cayenne pepper
- Pinch of sugar
- Preheat oven to 375 degrees. In a large sauté pan, heat butter over a medium heat. Saute onions and peppers until cooked through. While the peppers are cooking whisk eggs and 4 tablespoons milk and ½ teaspoon salt in a bowl. Once the peppers are cooked through, reduce the heat to a medium low and add eggs. Slowly cook eggs, and stir constantly. Once the eggs are soft to the touch and still slightly moist, turn the heat off.
- Divide the filling between the four tortillas, then top each with ¼ cup of cheese. Roll up burrito style.
- Place on a baking sheet and bake for about 15 minutes, until crisp and cheese is melted.
- While the burritos are cooking, make the sauce: In a small sauce pan, melt butter over a medium heat. Whisk in flour, cook one minute. Slowly whisk in hot milk and remaining salt, pinch of cayenne and pinch of sugar. Bring to a boil and then reduce to a simmer until thickened, about two minutes. Whisk in goat cheese and pumpkin. Season to taste with salt, pepper and cayenne. If sauce is too thick add a little bit more milk.
- Serve burritos with sauce, avocados and cilantro.