If you’ve got a long day ahead of you, this substantial but easy-to-prepare meal is just the ticket to make sure you eat well. And if you know things will be busy, these breakfast burritos can be set up the night before and made in 10 minutes or less the next morning. From the book Mad Hungry by Lucinda Scala Quinn (Artisan Books).
6 large flour tortillas
2 small smoked chorizo sausages (or linguica or other cured pork sausages), chopped
10 large eggs, lightly beaten
8 ounces Monterey Jack cheese, grated
1/3 cup prepared salsa (such as Muir Glen black bean and corn salsa)
Hot sauce (optional)
Preheat the oven to 300 degrees. Lay the tortillas on a baking sheet. Place in the oven for 1 minute.
Fry the chorizo in a hot pan for 1 minute, then add the eggs and scramble. Meanwhile, sprinkle cheese over each tortilla.
Return the tortillas to the oven and allow the cheese to melt, about 1 minute. Remove from the oven.
Divide the eggs and sausage evenly among the tortillas, piling the eggs and sausage in the center. Top each one with a tablespoon of salsa and drizzle with hot sauce, if using.
One at a time, fold the bottom edge of each tortilla up and over the eggs and sausage, fold in each side edge to form an open pocket, then fold down that edge. If not eating immediately, wrap tightly in foil.
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