With some of the leftover hamburger meat we smoked yesterday, we made some savory Breakfast Burritos.
Breakfast burritos commonly use bacon, sausage, ham, or chorizo, but you can absolutely also use hamburger meat in breakfast burritos! The ground beef that we smoked in the Grapevine & Hickory blend yesterday made for absolutely delicious breakfast burritos today!
These were pretty simple to throw together:
- First we gathered and chopped all the ingredients, including: eggs, cheese (we used cheddar), onions, tomatoes, smoked hamburger, salsa, and salt and pepper
- We then cooked the egg mixture, first cooking the onions, then adding the hamburger meat, and when warmed, adding the eggs and scrambling the mixture. Be sure to fully cook (carmelize) the onions before adding the meat. This helps keep the hamburger meat moist and prevents overcooking it. (You are just rewarming it, not cooking it.)
Chef's Tip: For better flavor, always toast your tortillas over an open flame, like a gas burner. That gives the tortillas a nice crunch. Toasting tortillas over an open flame adds a smoky depth of flavor that can't be achieved with other cooking methods. The direct heat also creates crispy, slightly charred spots that enhance the texture, making each bite more satisfying.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
