Here's her picture:
Umm. Let's just pretend I took both, okay? But for real, this is PIONEER WOMAN we are talking about here. The first here recipe of hers that I've tried and LOVED!
If you are unfamiliar with Pioneer Woman, just google her. Or turn on the Food Network because she and her ranch family have made their debut on the small screen now, too. She is known for her love affair with butter and more butter and/or cheese but her recipes just all seem like true comfort food at its finest. And these were the very best breakfast burritos I have ever had. My husband, who adores anything with eggs and/or burritos also agreed.
This recipe is in Pioneer Woman's, otherwise known as Ree Drummond's, cookbook that I got at my wedding. When I am bored I will pull out that cookbook and just drool over the pictures and recipes. If only food that food had zero calories, right? Sigh...
Her recipe calls for her breakfast potatoes, which recipe I included. However, I didn't have time to cook potatoes so I just used about 1 1/2 cups or so of frozen hash browns. They were even shredded. But it still turned out fabulous!
Breakfast Burritos
(can easily half this recipe- calls for making 12 servings but I halved and it made about 5 burritos,) from The Pioneer Woman
Ingredients
- 1 whole Recipe Of Ree's Basic Breakfast Potatoes* or 1 1/2 cups frozen hashbrowns
- 1 pound Breakfast Sausage
- 2 red bell peppers, seeded and roughly chopped
- 10 whole Eggs
- 1 teaspoon seasoned salt, such as Lawry's
- black pepper to taste
- 1/4 cup half-and-half (I used 2% milk)
- 2 Tbsp. chopped fresh chives
- 2 cups grated Monterey Jack Cheese
- Flour Tortillas
- picante sauce
Preparation Instructions
1. Begin by browning the breakfast sausage over medium heat. Drain off grease and reduce the heat to low. Next, add the Basic Breakfast Potatoes and red bell peppers and stir to combine. Cook over low heat for 5 minutes, stirring occasionally.
2. Crack the eggs into a bowl. Add the seasoned salt, pepper, half-and-half and whisk to beat the eggs lightly.
3. Add the chives and Monterey Jack and stir to combine.
4. With the heat still on low, pour the egg mixture over the sausage/potato mixture.
5. Now, with a spoon or spatula, very gently stir the mixture. The potatoes will break apart if you stir too much, so go easy.
6. Continue lightly cooking over low heat until eggs are set.
7. Now taste and adjust the seasonings, adding more seasoned salt, pepper or cheese if desired.
8. To assemble, warm the stack of tortillas in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture into the middle of a warm tortilla. Add more cheese if desired.
9. Tuck in the sides, then roll the tortilla until closed.
10. Wrap in foil sheets and keep warm until ready to serve. Serve with picante sauce.
Basic Breakfast Potatoes
Ingredients
- 4 whole (to 5) Large Red Potatoes
- 1 whole Onion
- 1 Tablespoon Vegetable Or Canola Oil
- 1 Tablespoon Bacon Fat (optional)
- Salt And Pepper, to taste
- Red And Green Bell Peppers, Diced (optional)
Preparation Instructions
Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. (Or place potatoes on a baking sheet in a 375 degree F oven for 34 minutes or until fork tender.) When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.Next cut up an onion into a large, rough dice.
In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).
Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.
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