Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Breakfast burritos are SO California.

They’re especially perfect the morning after you had one too many adult beverages.

Hearty, satisfying, and full of all the breakfast essentials:

  • scrambled eggs
  • breakfast potatoes
  • some sort of cheese
  • occasionally a meat, like steak or bacon
  • and if you’re like me, salsa or hot sauce is a MUST

I also really like avocado in my breakfast burritos. It’s a creamy cooling compliment to the spicy salsa and hot sauce.

Salsa Verde Breakfast Burritos

You know what’s even better about breakfast burritos?

They freeze well.

Which means you can cook up a batch of 12 burritos, individually wrap them in foil, and have almost 2 weeks of breakfasts waiting for you in the freezer!

Talk about a good use of your time.

For these burritos, I made my own salsa verde from fresh tomatillos.

Fresh Tomatillos

If you aren’t familiar with tomatillos, they’re somewhat similar to green tomatoes.

They grow with a papery husk around them and have a slightly sticky residue when you peel the husks off.

With a quick rinse, they’re smooth and clean and ready to be used!

When you cut them open they’re slightly meatier and less juicy than a regular tomato, which makes them perfect for making a thick and delicious salsa.

Tomatillos

Simply pop them in a blender with some onion, garlic, jalapeños, and cilantro & blend until roughly chopped and evenly combined.

When the mixture is raw, it’s pretty tart and abrasive, but mellows out nicely when cooked in a little oil for about 10 minutes. The mixture darkens, the onions and garlic get to cook a little bit, and your delicious salsa is ready to go.

Once the salsa is ready to go, just whip up some eggs and potatoes, shred some cheese, slice some avocado and assemble these burritos in bulk.

Salsa Verde Breakfast Burritos

 

Salsa Verde Breakfast Burritos

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 12 burritos

Ingredients

  • 2 large russet potatoes, washed and cut into 1/2 inch dice
  • 1 large yellow onion, peeled and cut into 1/2 inch dice
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 1 lb fresh tomatillos, husked and washed
  • 1 white onion, peeled and quartered
  • 1 small jalapeño, stem removed, seeds left in for a spicy salsa or removed for mild
  • 3 cloves garlic, peeled
  • 1 small bunch cilantro, washed
  • 10 large eggs
  • 1 tablespoon unsalted butter, cut into cubes
  • 1 tablespoon half and half
  • 2 avocados
  • 8 oz shredded monterey jack cheese
  • 12 burrito-sized flour tortillas
  • Tin foil for wrapping

Instructions

  • Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet. Add the potatoes and yellow onion and cook, stirring occasionally, for about 15-20 minutes, until the potatoes are tender and the onions are golden brown. Season well with salt and pepper, and set aside in a medium bowl.
  • Next, add the tomatillos, white onion, jalapeño, garlic, and cilantro to a high-powered blender. Blend on medium speed until the mixture is roughly chopped and evenly combined. Don’t blend it too long, or the salsa will be too thin and watery.
  • Wipe out the large nonstick skillet with a paper towel and add 1 more tablespoon of olive oil. Pour the tomatillo mixture into the skillet and simmer over medium heat for about 10 minutes, stirring occasionally, until the color has darkened to a deeper green. Remove from the heat and set aside.
  • Crack the 10 large eggs into a medium bowl and beat with a fork or whisk. Stir in the butter and half and half and season with salt and pepper. Pour the eggs into a medium nonstick skillet and scramble over medium heat with a spatula. When the eggs are scrambled to your liking, turn off the heat and put the eggs in small bowl.
  • Cut the avocados in half, remove the pits, and cut into thin slices.
  • To assemble the burritos, lay out a sheet of foil and place a tortilla in the center. Place a couple slices of avocado on the bottom third of the burrito. Top with a spoonful of potatoes, a spoonful of eggs, a spoonful of salsa (if you’re freezing the burritos, press some of the liquid out of the salsa first to avoid soggy burritos), and a generous sprinkle of cheese. Roll up like a burrito and wrap with foil before placing in the freezer. You might have leftover filling ingredients, and that’s totally fine! The leftovers make a great easy breakfast the next day.
  • When you’re ready to eat one of the frozen burritos, unwrap it from the foil and throw the foil away. Wrap the burrito loosely with a moistened paper towel and microwave for 1 1/2 to 2 minutes until defrosted and heated to your liking. Enjoy with extra salsa on the side.
  • Store any extra salsa in tupperware in your fridge for up to a week. It’s great on eggs, in enchiladas, as a dip for taquitos or quesadillas, or even spooned over grilled meats. Enjoy!

 

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

Cornbread is such a classic.

It’s a type of quick bread, which means it can be made quickly, without using yeast.

Since there’s no yeast, cornbread doesn’t have to be kneaded or set aside to rise. Yay!

Instead of yeasts, quick breads simply use baking soda or baking powder as a leavener.

When the baking soda (which is basic) comes into contact with an acid, like buttermilk or cream of tartar, it bubbles and creates carbon dioxide gas that leavens the quick bread.

Baking powder, which is sometimes used instead of baking soda, was created to make leavening even easier. It contains baking soda plus a powdered acid, so you don’t have to add any acids to your recipe 🙂

Cornbread follows the same basic recipe as other quick breads, except part of the flour is replaced by cornmeal.

If you use yellow cornmeal, you’ll have a nice golden yellow cornbread, and if you use a white cornmeal, your final product will be much lighter.

(I used yellow cornmeal in this recipe).

There are tons of delicious add-in options, like fresh corn kernels, jalapeños, or even cheese.

But since I don’t have a cornbread recipe on the blog yet, I decided to go with a basic buttermilk recipe. It’s so yum!

Rather than bake the cornbread in an 8×8 dish as per usual, I went rogue and made cornbread muffins.

I know, it’s pretty genius.

They cook more quickly, and are already pre-portioned into 12 muffins for everyone at the table to enjoy.

In fact, I liked the muffins so much, I may never go back to making traditional cornbread again!

Top with schmear of butter, and these babies are divine.

And they go really well with chili… (hint hint, recipe coming soon!!)

Easy Buttermilk Cornbread Muffins

 

Buttermilk Cornbread Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 muffins

Ingredients

  • 1/2 cup unsalted butter, melted, plus extra butter or oil for greasing muffin tin
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Grease a 12-muffin muffin tin with butter or oil to prevent the cornbread from sticking, and set aside.
  • Place the melted butter and sugar in a large mixing bowl, and beat together with a whisk until smooth. Add the eggs and buttermilk and whisk to combine.
  • In a medium bowl, mix together the baking soda, cornmeal, flour, and salt until evenly combined.
  • Gradually add the dry ingredients into the bowl with the wet ingredients, and stir until just combined and most of the lumps are gone. Don’t over-stir, or the cornbread could become tough due to over-developed gluten.
  • Divide the batter between the wells of the muffin tin and bake in the oven for about 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let cook slightly. Run a knife around the edges of the muffins if they’re sticking, and carefully remove from the muffin tin. Enjoy!
  • The muffins will keep for a few days at room temperature, a week in the refrigerator, or a few months in the freezer.

 

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Rosemary Garlic Fettuccine Alfredo with Chicken and Peas

Rosemary Garlic Fettuccine Alfredo with Chicken and Peas

Am I the only one who had tons of half and half and butter left over from Thanksgiving?

I bet not.

I used a generous pour of half and half in my Thanksgiving mashed potatoes, but still had a few cups left over, and I pretty much always have a block of parmesan cheese in the fridge waiting to be pulsed in the food processor for freshly grated cheese.

I spent a fortune on Thanksgiving, so I’m trying to be really resourceful in using up the extra ingredients.

So what came to mind when I saw half and half and cheese?

Why, fettuccine alfredo, of course!

But you know what else also goes great with creamy cheesy sauce? Freshly minced rosemary & thinly sliced garlic, which I also happened to have on hand. YUM.

The rosemary and garlic infuse the creamy sauce & elevates it to a higher level. Add some green peas for a pop of freshness and some tender chicken breasts for a satisfying protein, and call it a day!

Rosemary Garlic Fettucine Alfredo with Chicken and Peas-3

Rosemary Garlic Fettuccine Alfredo with Chicken and Peas

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4

Ingredients

  • 2 large boneless skinless chicken breasts (fresh or frozen)
  • 3/4 lb dried fettuccine pasta
  • 1 stick unsalted butter (1/2 cup)
  • 1 tablespoon minced rosemary, divided
  • 5 cloves garlic, peeled and thinly sliced
  • 2 cups half and half
  • 1 cup freshly grated parmesan cheese, plus extra for garnish
  • Freshly cracked salt and black pepper
  • 1 heaping cup frozen peas, defrosted in the microwave

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Place the chicken breasts (either fresh or frozen) in an 8×8 inch pyrex or ceramic baking dish. Season with freshly cracked salt & pepper, and cover the baking dish with foil.
  • Bake the chicken in the oven until an instant read thermometer inserted into the thickest part of the breast registers 165 degrees Fahrenheit. This could take anywhere from 20 to 50 minutes, depending on the size of your chicken breasts and whether your breasts were frozen or not when you put them in (it will take longer if you put them in frozen). Check them at 20 minutes, and go from there.
  • When the chicken breasts are done, remove from the oven, transfer to a cutting board, and let rest until the rest of the meal is done.
  • While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually about 10 minutes). When the pasta is done, drain and set aside.
  • As the pasta cooks, melt the butter in a large nonstick skillet over low heat, stirring constantly to prevent browning. Add the sliced garlic and 1/2 tablespoon of rosemary (reserving the other half for garnish) and stir until fragrant. Add the half and half & bring to a simmer. Whisk constantly with a rubber whisk for about 5 minutes, until slightly thickened. Turn off the heat and stir in the parmesan cheese. Season liberally with salt and pepper.
  • Add the pasta and peas to a large serving bowl and toss with the alfredo sauce. Slice the chicken breasts crosswise into slices. Plate the pasta and top each serving with chicken. Sprinkle with the extra minced rosemary, season with freshly cracked salt and pepper and extra cheese, if desired.

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.