Breakfast for 15

Breakfast Burritos
1544 Ethylene Style

     Breakfast for 15 could just as easily be called Breakfast for 5, or for 25. We aren't baking cookies here, so you know the recipe is flexible. I cook this for the guys on the job occasionally, and it's a hit because it will feed so many people for just a few dollars (read cheap here), and it tastes pretty good too.
     I'll start off with about 3 lbs. of Jimmy Dean's sausage or deer pan sausage. While you're browning the sausage in a big skillet or dutch oven over medium high heat, chop up 3 large onions (yellow or white, it's up to you. I like white onion in this recipe), 2 poblano peppers, (bell pepper will do), 2 bunches of green onions, 2 or 3 (or 10) jalapenos, and 2 pods of garlic. When the sausage is lightly browned, add the vegetables, season generously with Tony Chachere's, black pepper, a dash of cayenne or red pepper, and mix well and stir occasionally. Now, while that's all going, take 2 or 3 nice sized baking potatoes, scrub and rinse them real good to clean them up , and then dice them into small (1/4" or there about) cubes (peelings on). In the time it takes to do the potatoes, the vegetables should be cooked down, so now you can add the potatoes to the pot and stir them in well. Once you've tossed the potatoes around enough to mix them in, add about a 1/2 cup water to the mix. I use a small styrofoam coffee cup about 3/4 full. Stir well, reduce the heat to medium (a hard simmer), and cover for 10 to 15 minutes, stirring occasionally.
     Whisk a carton and a half (18) eggs together, season with Tony's and black pepper and scramble them in a non-stick skillet while the potatoes are cooking down. Time's up? Check the potatoes to make sure they are almost cooked through (if they are cooked too soft they can get a little mushy) and see if the mix is too wet (runny). If it is too wet, just raise the heat a little and cook it down for a minute to two uncovered until it's like you want it.   Fold in the scrambled eggs until mixed well with the sausage and potatoes. Now's a good time to taste the concoction and add any more seasoning (not salt unless it really needs it, better to be a little light on salt and let everyone add their own). Ring the dinner bell or announce on the radio that breakfast is ready. Warm yourself a couple of flour tortillas in the microwave (15 to 20 seconds) or flip them a few times on the grill or stove-top, and spoon a generous helping in the tortilla. Add a little diced tomato, shredded colby jack or sharp cheddar cheese, a dose of Pace Picante sauce, or Pico de Hambone (recipe follows), roll it up, and enjoy. Makes 20 to 30 burritos, depending on who's eating (if Big Ron is there it will be closer to 20).

Pico de Hambone
This is a recipe I've adapted from recipes I've tasted at restaurants I've visited in the past. I love Mexican food, and enjoy cooking it for family and friends. This pico, made right has a good bite to it (hot), but is always a hit with people that like spicy food. Try it, you'll like it!

Try your best to use as many fresh ingredients in this recipe as possible. It will really make a difference;

In a large glass or stainless steel bowl (not plastic if you can avoid it), chop up and mix.....
6 to 8 medium ripe tomatoes diced into small pieces (salsa size 1/4" or so)
3 poblano peppers (or 2 bell peppers in a pinch)
2 large (3 or 4 smaller) white onions
4 or 5 (or 15) jalapenos, seeds and all
2 bunches of green onions
2 large peeled pods of garlic (minced)
1 bunch of cilantro (not stems, just the leafy part)
the juice of 1 lime
add 1/2 cup Heinz 57 catsup
2 tablespoons of apple cider or white vinegar
1/2 cup crushed ice
Season with Tony Chachere's, black pepper, and paprika
mix it all up real well, cover with foil and refrigerate for an hour (if you can)
serve with warmed tortilla chips, beans and sausage, eggs, breakfast burritos, steak, enchiladas, in sandwiches, on toast, or on a spoon.....

If you are brave enough (or feeling froggy) to finely mince a habanero or two (real froggy), and mix it in too that's good,,,,, Just know before hand, with the habanero peppers added you might break a sweat. Try taking a portion of the pico and adding the habaneros to it rather than the whole batch to see if that's what you thing it needs. Just be sure there are plenty of cold beverages around,,,,

Hit Counter