Let me tell you a tale about how I discovered the best breakfast burrito. The morning after Jack was born, Brian and I found ourselves absolutely starving. Brian went out to hunt for something to feed us and came back with two piping hot burritos from the hospital cafeteria. Admittedly, they probably tasted way better to us in the moment because we were so tired and so hungry, but regardless of what made them appealing to us, they led us to try to recreate the flavors at home. And thus, we now have a recipe for the best breakfast burrito we’ve ever tasted.
INGREDIENTS (for one)
10 inch wheat tortilla
1/4 can of refried beans
1 Trader Joe’s frozen hash brown patty
Salt & pepper
Shredded cheese (optional)
Put the hash brown patty in a skillet with about 1/2 tablespoon of olive oil. (Flip over after about 3 minutes to cook the other side.)
While the hash brown is cooking, heat 1/2 tablespoon of olive oil in a shallow pot on medium-high heat. Crack two eggs into the pot and cook until the whites are no longer translucent but the yolks are still runny. Then flip the eggs over omelet style and turn off the heat (the goal is runny fried eggs). Add salt and pepper to taste.
Next, warm up the beans—either 45 seconds in the microwave or on the stove top. It’s your call. Microwave the tortilla for 30 seconds to warm it up.
Now, assemble: put the tortilla on a sheet of foil and spread the beans on it. If using cheese, sprinkle that on over the beans, then put the eggs on top of that. Finish it off with the hash brown (we like to break it up a bit, but you can put it on there whole). Wrap up the tortilla like a burrito in the foil and enjoy!
(Yes, that photo was taken in the nursery—a place where I often end up eating breakfast one-handed while nursing, ha!)