Food Network star Trisha Yearwood was raised in a family that believed nothing should be wasted. Her father Jack Yearwood had a farm and grew many of the vegetables the family ate. The Yearwood’s used these veggies in a multitude of dishes. Whatever the family did not eat during the growing season was stored for the winter. Her mother, Gwen, regularly repurposed one dinner into other meals. Therefore, the star of Trisha’s Southern Kitchen continues to find ways to get as much use out of meals as possible. One of her favorites is breakfast burritos, where you can clean out your refrigerator, have one meal prep and eat for a week.
What is a breakfast burrito?
Breakfast burritos are typically flour tortillas utilized to hold a series of breakfast food items.
According to The Mercury News, breakfast burritos are tortillas generally topped with scrambled eggs and assorted toppings, such as Monterey Jack and fresh spinach, or avocado, yellow peppers, tomato, and red onion.
However, you can use whatever tastes you enjoy within the burritos. It has a scrambled egg base. The add-ons are up to the person making it.
Trisha Yearwood’s breakfast burrito can be made ahead of time
Yearwood’s version of breakfast burritos can be built ahead of time and frozen.
To freeze burritos, add eggs, meat if desired, and cheese to either flour or whole wheat tortillas.
However, please do not add any toppings as they may not freeze well.
Then, place the burrito in the middle of a square of aluminum foil and wrap it tightly. At this point, once cooled, burritos can be frozen. To reheat, take out of foil, place on a plate, and cover with a damp paper towel. Heat through. Then add whatever fresh toppings you desire.
This breakfast on the go is great for busy mornings or as a healthy afterschool snack for kids.
Yearwood’s version is topped with a fresh pineapple and avocado salsa
Instead of piling toppings inside the burrito, Yearwood created a make-ahead pineapple, and avocado salsa one can add once the burrito is heated.
This tasty salsa includes tomatoes and fresh sturdy fruit including pineapple and avocadoes. Sweet onion, cilantro, lime juice, red pepper flakes, garlic salt, and black pepper subsequently round out the flavor palette.
The result is a sweet and spicy mix that adds fresh flavor to the eggs. Wrapped well in plastic wrap and placed in the refrigerator, this salsa can last several days.
The recipe for Trisha Yearwood’s Breakfast Burritos can be found on the Food Network website.
Trisha’s Southern Kitchen airs on Food Network Saturdays at noon.
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