I have so not adjusted to the life of a Texan. Everything here starts an hour earlier, add that to the time change (yes, it's been almost a year and I swear it's still jet lag...it couldn't possibly be the children keeping me up at night...nah) and I just can't get a hot breakfast on the table during the week. I think it just allows my family to be that much more grateful on the weekends when they get breakfast, a whole breakfast! They like pancakes and waffles, my favorite is french toast, and we recently found a new dish that everyone likes too....breakfast burritos. I swear I'd made these before, but the family didn't rave like they did this time around, I guess their taste buds have matured in the last year.
This recipe is easy, it's a one pan sort of dish. The best thing about it is I made a lot of extra and kept it in the fridge. It's really easy to reheat in the microwave for a quick, on-the-go, week day breakfast. Hint, hint, that's bonus points for a hard-working mom!
6 medium potatoes, diced
1/2 onion, chopped
4-6 slices of bacon, cut into small pieces
1/2 green pepper, chopped
1 cup shredded cheddar cheese
salsa (or ketchup, for my kids)
In a large skillet heat olive oil, then add potatoes and onion and cook until potatoes are tender, about 10 minutes. Season with a little salt while potatoes are cooking. Add eggs and green pepper. I don't even scramble the eggs before adding to the pan, I just scramble once they are in the pan. Cook until eggs are done. Remove from heat and top with shredded cheese, cover pan and let sit until cheese is melted.
Heat tortillas in microwave until warm. I like to put my salsa into the tortilla first, then dish up potato/egg mixture. You can keep cheese separate and add at the time of dishing, if you prefer.