The Atlanta Journal-Constitution
JEFF SELLERS’ BREAKFAST BURRITOS
Jeff Sellers, executive chef of Decatur’s Leon’s Full Service, has a 1-year-old son who’s not quite ready for breakfast burritos. Every morning dad juices a mixture of organic blueberries, bananas and arugula or kale in the family Vitamix and serves that to his son. Dad’s not a big breakfast eater, but if he cooks some eggs for himself, the baby will try those as well. One day he’ll graduate to these burritos. They’d be as good for dinner as they are for breakfast. If your kids aren’t a fan of cooked onions, leave them out.
1/2 cup chopped nitrate-free
bacon
1/4 cup chopped onion, optional 1 tablespoon butter, vegetable oil
or coconut oil
4 organic eggs
1/4 cup organic whole milk
3/4 cup Tillamook cheddar Salt and pepper
4 8-inch spinach-flavored flour
tortillas
In a large skillet, cook bacon on low heat until it has rendered and is just becoming crisp. Remove bacon from skillet and set aside. Drain off fat and set bacon aside. Add onions to skillet and saute until lightly caramelized. Add butter, vegetable oil or coconut oil. Whisk together eggs and milk and add to pan. Stir in reserved bacon and cheddar. Stir constantly over low heat until eggs are cooked and cheese is melted. Taste for seasoning. Remove from heat.
Divide filling between tortillas and roll up burrito-style, folding in each side and then rolling from bottom. Allow to cool, then wrap and freeze.
When ready to serve, preheat oven to 300 degrees. Unwrap burritos and arrange on baking sheet. Bake until interior is hot, about 10 minutes. Serve immediately. Makes: 4
Per burrito: 410 calories (percent of calories from fat, 48), 21 grams protein, 33 grams carbohydrates, 3 grams fiber, 22 grams fat (9 grams saturated), 244 milligrams cholesterol, 804 milligrams sodium.