Saturday, March 20, 2010

Brunch Burrito

This is a terrific weekend treat!  Great for those Saturday and Sunday mornings when you wake up late and can't decide whether to eat breakfast or lunch. :)

Now, for my calorie counting friends, you're probably thinking you could never eat this.  I'll admit, it's definitely more calories than my typical weekday breakfast (I calculate it's almost 700 calories).  But, if you eat it for brunch (i.e., 2 meals in one), you're actually probably eating fewer calories than you normally would with a separate breakfast and lunch.  At least that's how I look at it.  Plus it's so filling, you won't get hungry again for hours!  And all that lean protein...yum yum, eat up ladies! :)

Makes 4 servings.


4 large flour tortillas
1.25 lbs ground turkey (that's the size of one Jennie-O package)
2 large russet potatoes
4 eggs
1 medium sized yellow onion
1 cup shredded cheese (any kind will do, but I used a "Mexican" blend; cheddar would also be good)
Steak seasoning
Canola oil


1. Scrub and chop the potatoes into small, bite size pieces.  Coat a frying pan with a generous amount of oil and put the potatoes in it.  Cover and heat to medium-low.  Let it cook while you prepare everything else, about 20 minutes, stirring frequently until potatoes are a nice golden brown.  When they're done cooking, season with some salt and pepper to taste.

2. Dice onion and add to another frying pan, lightly coated with oil.  Add ground turkey and sprinkle with steak seasoning (optional, but it really makes it taste like sausage with just a fraction of the fat!).  Cook over medium heat for about 10 minutes, until turkey is thoroughly cooked. 

3. Scramble eggs in a bowl with just a touch of milk.  Cook over medium heat, stirring as they begin to cook (you know, scrambled eggs style!).  When they're done cooking, season with salt and pepper to taste.

4. When everything is done cooking, assemble your burritos.  Onto each tortilla, place 1/4 of everything you just cooked (mean & onion mixture, scrambled eggs and potatoes).  Sprinkle on top 1/4 cup of shredded cheese.  Microwave for 1 minute to melt the cheese and warm the tortilla.

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