Hello and welcome to this special Saturday edition of Djalali Cooks. Today’s post is in lieu of a Sunday Supper post tomorrow, so I thought we’d have a little week-end clean out the fridge inspiration. There are many ways to use up leftovers, like yesterday’s Beer Brat Pizza, a breakfast burrito is another great way to throw a bunch of random leftovers together. Mix up those leftovers with eggs and cheese, wrap it in a warm tortilla, it’s as easy as that!
Since we are using leftovers, the only real prep is to cut larger things smaller; beat the eggs and slice up a lonely chunk of onion and the last few baby bell peppers I had. I am going to make two burritos, so I have four eggs. Our beer brats are making their final leftover appearance today, so I am just dicing the last sausage up. I also have just a little bit of Mississippi Pot Roast leftover (another use of this particular leftover is coming next week, so stay tuned for that!).
I grated a hunk of cheddar cheese and then I have chopped Calabrian chili peppers to toss in for extra flavor. Another component from the Mississippi Pot Roast I am going to use is yogurt ranch sauce (to top at the end) and the au jus; which I will use to cook this mixture in, as if it were vegetable or olive oil.
Cooktop Set Up
I am going to do the eggs separate, so I have my egg pan with a little butter at the ready. In the second cast iron skillet (the empty one at the top) I have that burner on its lowest setting, to gently warm the pan for my tortilla. By the time I am ready for the tortilla, that pan will be nice and evenly hot. I am starting by sautéing the onions and peppers with that au jus over medium heat.
Once the peppers and onions have softened a little, I added the pot roast leftovers and the sausage. Stir to combine everything and let it all warm through. I adjusted the heat to medium-low and added a heaping spoon full of the chopped Calabrian chilis.
I turned this burner to its lowest setting just keep everything hot, while I turned my egg pan burner on to low.
Let that butter melt and spread the melted butter around the skillet. Add the beaten eggs. I did these eggs like an omelet, but I won’t fold it over after I add the cheese. As the eggs began to set, I put an extra large flour tortilla in the cast iron skillet that had been slowly warming this whole time. The heat is low but the pan is pretty warm, so I flip the tortilla every so often so it doesn’t get crispy – just warm and pliable.
When the eggs are set on the bottom, but still loose and bit runny on top, I added the grated cheddar cheese. My egg pan is still on low heat. I flipped the tortilla a few times and by then, my cheese is mostly melted and turn off all three burners.
Build the Breakfast Burrito
I divided the egg and cheese in half and placed one half in the center of the tortilla. Lay the egg and cheese in first and the hot meat and veggies will help melt the cheese the rest of the way. Add a little more cheese on top. I drizzled some of the yogurt ranch sauce on top and added another dollop of Calabrian chilis.
Fold the Burrito
Turn the tortilla 90 degrees, so the toppings are horizontal. Then, fold each side over and hold them down as you roll the burrito up and away from you.
Place the burrito seam side down on a plate and slice it in half diagonally. The best Clean Out the Fridge Breakfast Burrito ever!
So, no actual recipe for you today, just inspiration to clean out the fridge and make a kick-ass Breakfast Burrito! No tortilla? Make it a sandwich! No bread? Make it an omelet! Get creative! If you would like a more detailed tutorial on how to do the eggs for this or an omelet, check out How to Make: Eggs.
Thank you all so much for joining me for this special Saturday post! Follow me over on Pinterest for more inspiration and recipes. I will see you again here Monday. Take care and be well, xo Kelly