My husband HATES leftovers. So, I usually devise new ways to incorporate leftovers into new dishes. He will never realize he is eating leftovers, if I call it something totally different. Saturday morning, I realized I had several odds and ends in the fridge, so I concocted a breakfast burrito to get rid of these few little items.
Breakfast burrito ingredients
This aioli by Stonewall Kitchen is so light and a great addition to anything containing bacon. Since I had a few slices of bacon leftover and this was going to be a “breakfast” dish, I decided to use the aioli as a sauce, at the base of each burrito. The aioli added a sweet, syrupy flavor (not texture) to the tortilla. However, I think next time, I will try cream cheese as the base.
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You will also need the following:
Tortilla soft taco shells
1 shallot
Leftover bacon
Eggs
Shredded cheese
Hash brown frozen potatoes
Butter for scrambling eggs
Breakfast Burrito Directions
Set oven to 200º. Wrap left over soft tortilla shells completely in aluminum foil and place in oven till ready to use.
Step 1: I hate the odor frying bacon leaves in the kitchen, so I cook mine on the gas grill. Cook till done. Place on a paper-towel lined plate, set aside.Step 2: Put about 1 Tablespoon olive oil in pan; heat till shimmering. Add chopped shallot & very carefully, add frozen potatoes. Oil will pop. Cook, stirring frequently till slightly brown and crisp. Dust with salt and pepper. Remove from heat.Step 3: Assemble burritos. Smear 1 teaspoon of aioli, or desired sauce across tortilla. Place rough chopped bacon on top of sauce.Step 4: Add a layer of your favorite cheese, or whatever you have leftover. I used cheddar and Monterrey Jack.Step 5: Add hash brown potato/shallot mix that has been sauteed.Step 6: Add 1 teaspoon butter to small skillet and cook scrambled eggs to desired doneness. I add a few home-grown chives to our eggs. Dust with salt and pepper. If you want to add peppers, add to the eggs to slightly cook them.Step 7: Garnish with parsley or whatever you have; roll up as a traditional burrito. I put ours in the microwave for 14 seconds, just to melt the cheese. Serve.
What is your empty the fridge go to meal?
What “empty the fridge” ideas do you have? I would love you to share them in the comment section!
This aioli by Stonewall Kitchen is so light and a great addition to anything containing bacon. Since I had a few slices of bacon leftover and this was going to be a “breakfast” dish, I decided to use the aioli as a sauce, at the base of each burrito. The aioli added a sweet, syrupy flavor (not texture) to the tortilla. However, I think next time, I will try cream cheese as the base.
