Baked Breakfast Burritos — The Friday-After-Thanksgiving Breakfast

Thanksgiving 2019 was Thursday November twenty-eighth. Six at the table this year. The crew was the same as the past two years except Mr. Briggs and Linda were at her sister’s in Wichita this year, and we added Dustin. The first holiday for Dustin in our house. He helped Cody set the table. Cody and he had a small private conversation in the kitchen at one point that I did not interrupt.

The dinner went the way it has gone. Mr. Briggs sent his usual toast in a card that arrived Tuesday: To Shelly Moreland and the daughter she raised, and the family she has built. Mama read it aloud at the table.

The recipe Friday morning was baked breakfast burritos for the post-Thanksgiving breakfast. Eggs scrambled with leftover turkey, cheese, salsa, all wrapped in flour tortillas, baked in a 9-by-13 with enchilada sauce on top.

The recipe is below.

Baked Breakfast Burritos

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

• 6 large flour tortillas (10-inch)
• 8 large eggs
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
• 1/2 cup salsa, plus more for serving
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter or cooking spray
• Sour cream and hot sauce, for serving (optional)

Instructions

1. Preheat oven. Heat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
2. Scramble the eggs. Whisk together eggs, milk, salt, pepper, garlic powder, and cumin in a bowl. Melt butter in a skillet over medium heat and add the egg mixture. Cook, stirring gently, until eggs are just set but still slightly soft, about 3–4 minutes. Remove from heat.
3. Warm the tortillas. Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable and easier to roll without cracking.
4. Fill the burritos. Lay each tortilla flat. Spoon a portion of scrambled eggs down the center of each, followed by a scoop of black beans, a spoonful of salsa, and a handful of shredded cheese (reserve 1/2 cup cheese for topping).
5. Roll and arrange. Fold the sides of each tortilla in, then roll tightly from the bottom up. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
6. Top and bake. Spoon a thin layer of salsa over the top of each burrito and sprinkle with the reserved 1/2 cup cheese. Bake uncovered for 18–22 minutes, until the tops are golden and the cheese is bubbling.
7. Serve. Let cool for 2–3 minutes before serving. Top with sour cream and hot sauce if desired.

Nutrition (per serving)

Calories: 360 | Protein: 19g | Fat: 14g | Carbs: 39g | Fiber: 4g | Sodium: 710mg