One of the hardest parts of breakfast is portability. We as a society today, don’t have time to sit down and enjoy a meal, unless it is part of special occasion. Breakfast more than any other meal is skipped or rushed. If you can’t break the mold, then why not make the best of a bad situation. Presenting… the breakfast burrito.
What better way to enjoy a high calorie meal, on the go while sitting down? This beast is filled with sausage, eggs, cheese and both red and green peppers. There are many like it, but the way you create your own lets you decide what kind of day you are about to have. Fall asleep by noon at work, or I just don’t care anymore. Either way, you’ll be ready for a breakfast fit for an olympic swimmer.
When lighting this lighting these burritos, we started with a point light light source from the back left. This gave some direction, but most importantly added highlights on all the saucy goodness on the back burrito. We then added a fill from the front to help balance out the shadows. But the hero came from the front piece. We already had some light on it from the point light source and the fill. But we needed more. So we put a large soft light source from the right to get some incidence.
To make something similar to what you see here, follow this recipe.
- 1 pound bulk pork sausage, cooked and drained
- 1/2 pound bacon strips, cooked and crumbled
- 18 large eggs, lightly beaten
- 2 cups frozen shredded hash brown potatoes, thawed
- 1 large onion, chopped
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 can (4 ounces) chopped green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded cheddar cheese
- 10 flour tortillas (10 inches), warmed
- Optional toppings: jalapeno peppers, salsa or hot pepper sauce
- In a large bowl, combine the first nine ingredients. Pour half of the egg mixture into a 4- or 5-qt. slow cooker coated with cooking spray. Top with half of the cheese. Repeat layers.
- Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°.
- Spoon 3/4 cup egg mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Add toppings of your choice. Yield: 10 servings.