Breakfast is big deal at our house.
It might not always be big in portion or production value (hey, I’m all good with frog in the hole or a microwave egg sandwich or even basic scrambles) but we do make it a point to have something substantial and wholesome in our bellys before we walk out the door (Smudge and my man), or down the hall (me), to face the day.
We’re privy to spending a little more time on the process come weekend time. Isn’t that always the case when it comes to cooking?
So while my man was easing into his Sunday by flipping through the channels with switch ups of Meet the Press (“Hey, I’m digging the new addition of Chuck Todd,”) to Food Network (“Babe, we should make this for dinner,”) and settling upon the FOX NFL Sunday (“Kaepernick said WHAT?”), I was staring at a refrigerator full of blog post leftovers that had no combination value for breakfast, too many condiments and an overflowing crisper of farmer’s market finds.
This scrambled egg recipe isn’t so much about a “recipe” per se, but what you have in the refrigerator that needs to be used up. Choose flavors that meld together, in this case, our breakfast burritos went in an Italian migration sort of way.