Easy Breakfast Burritos

I am a total breakfast person. I could eat bacon every day. I've never turned down an omelette. Waffles, pancakes, crepes? Yes please! And don't even ask me about my all-time favorite, eggs Benedict... just bring me a plate and I'll be your best friend for life.

But I'll also eat just about anything wrapped in a tortilla.

Especially if it includes crispy bacon, crunchy-on-the-outside-soft-on-the-inside potatoes, and fluffy scrambled eggs. (Oh, and cheese... can't forget about the cheese.) What's not to love?

These burritos are (yet another) knock off of a restaurant favorite, this time from Dane's hometown of Kimberly, Idaho. Burritos so good that we always have to make a trip to Fiesta Ole whenever we go to visit. And they couldn't be simpler! And the best part is that this is totally just a base recipe. You could, for instance, use frozen tater tots like Fiesta does, or you could add salsa, cilantro, scallions, olives... the possibilities are endless! Make 'em yours, any way you want... just make 'em! Your tastebuds will thank me.

Baked Eggs Florentine

It seems like we don't eat a whole lot of breakfast these days, which is a total shame because I miss our Sunday morning bacon. But by the time I get home after a night of work I'm usually in the mood for something small and sweet, and lately we've taken to sleeping in 'til 11 on my days off which is, of course, lunch time. But my sister is staying with us this week, and she is a total morning person. Like an up-at-7-am every. single. day. morning person. So even though it's been a tough adjustment, I've taken the opportunity to get back into my breakfast-making routine and to try some new things that have been on my to-make list for a while.

Baked eggs is a concept that I've seen floating around the net for a while, but have never tried until now. And now that I've tried it I have to ask... why did I wait so long? For one, it's pretty simple to throw together. It's basically a deconstructed omelette... put your other ingredients in the ramekin, crack an egg on top, and bake. And the result is outstanding! The consistency of the egg is heavenly... you get the runny yolk of a fried egg with the light, creamy white of its poached brethren. I could eat the baked egg all by itself and be happy! But the addition of smokey Canadian bacon, pungent, wilted spinach, and flavorful sharp cheddar truly take the whole experience over the top. Serve with a piece of buttered toast and a cup of hot coffee and you've got yourself the perfect morning meal.

Megan and I loved these, and I'm sure you will too! Have a great weekend, everyone!

Black Bean Huevos Rancheros

You may remember from my brief photo recap of our honeymoon that my favorite meal that week was black bean huevos rancheros from this tiny little cafe/coffee shop in McCall. It was a dish that captivated me from first bite with its wonderfully complex mix of flavors... a meal so good that our entire breakfast conversation consisted of me repeatedly groaning at how delicious my food was while Dane grumbled over his overly simple bacon and potatoes. Hey man, sometimes it pays to be adventurous!

Anyway, after we got home from our short vacation, I kept thinking about that meal. It was always there, in the back of my mind, so tempting that I found myself coming up with excuses to go back to McCall just so I could eat there for breakfast again. And then I stumbled upon that amazing black beans recipe I shared just a few days ago, in a lovely little Cuban cookbook Jan & Jerry gave us as a wedding gift. Not only was I excited to try the black beans and rice by itself, but, I'll be honest, I really couldn't wait to see if I could recreate what I now consider to be one of my favorite breakfasts of all time.

And well, not to toot my own horn or anything, but I think I did pretty gooood. Not that it was necessarily that hard, but hey, how often do we get it right on the first time? Crispy corn tortilla, creamy, savory black beans, melty tart cheese, spicy green salsa, all topped with a poached egg so light and creamy it melts like butter in your mouth... it was every bit as delicious as I remember it. So good, I just might make another big pot of black beans for next week. :)