Huevos a la Mexicana ( Makes 12 Large Burritos)
Growing up I loved waking on the weekends to mí mamà cooking this really simple recipe for breakfast. I have recreated it by memory of her teaching me when I used to live with her years ago, but have made it several times for my family! I started adding pork sausage (which my mom didn’t typically do) so that it fills us up more. Jake and I recently started meal prepping so we can have a quick and easy but still tasty breakfast before we start our busy work day. I’ve been trying to snack less throughout the day too, so this breakfast combination rolled up in a burrito has been a PERFECT filler. I am now able to go most of my days without a snack until lunch time! Scroll to the bottom to find the FULL recipe. From mi familia to your famila, buen provecho (enjoy)!!!
Here’s what you’ll need:
- 1 tbsp of vegetable oil (sometimes,I use avocado oil)
- 1 lb pork sausage (thawed)
- 1 purple onion
- 4 roma tomatoes
- 2 green peppers
- 2 pack of carb balance burrito tortillas (optional, but I use these for meal prepping burritos)
- 1/2 or 1 whole jalapeno (This is optional, I LOVE spice and adding it to ours adds good flavor)!
- 12 eggs
Here’s what you’ll do:
- Finely chop the onion, tomatoes, green pepper and jalapeno
- Cook and drain the pork sausage and set aside.
- Pour 1 tbsp of vegetable oil into a pan and over medium heat cook the chopped purple onion.
- Once the onion turns to a more transparent color, combine the rest of your chopped veggies (tomato,green pepper, jalapeno).
- To the mixed veggies, add in your pork sausage that you set aside and mix together.
- Add in your 12 eggs and stir occasionally until everything is cooked together (should take about 5 minutes).
- Serve while warm and enjoy!
- (OPTIONAL) If you’d like to have the breakfast as burritos serve onto the tortilla and roll into a burrito.
- For meal prepping just wrap each burrito individually in aluminum foil and store in the refrigerator until ready to warm and eat.
Until Next Time,
Jacquie
