brunch and breakfast burritos

nybrunch_burritosThis year we opted to host a New Year’s Day champagne brunch in lieu of a big NYE bash.  It turned out to be a fantastic way to ring in the new year with our friends (and kid-friendly, too!).  I’m putting this party in my must do it again file, and feel prompted to share immediately to inspire your 2016 gatherings.

The Menu
Bacon, cheddar and chive biscuits
Raspberry and white chocolate scones
Honey butter
Cinnamon rolls
Breakfast burritos (recipe below)
Confetti pancakes with whipped cream
Yogurt parfait bar with berries and homemade granola
Mimosas (orange, passion fruit and grapefruit juices)

I wanted to serve something hearty to curb any hangovers from the night before, balanced with light options and indulgent pastries (of course).  The breakfast burritos were a big hit and easy to make, so documenting them is a must:

Breakfast Burritos
Makes 8 burritos

1 lb. breakfast sausage
3/4 cups bell peppers, finely diced
1/2 medium yellow onion, finely diced
3-5 garlic cloves, minced
2 lbs. Yukon gold potatoes, finely diced
EVOO and/or Coconut Oil
Salt and pepper
10 eggs, scrambled
8 oz. Monterey jack cheese, shredded
8 large tortillas

1.  Lightly coat and season potatoes.  Bake them at 425 degrees for about 20 minute or until fork tender and they begin to brown.
2.  While the potatoes bake, brown the sausage over medium-high heat. Set aside.
3.  Saute onions, garlic and bell peppers, seasoning to taste.
4.  Add potatoes to the pan to finish cooking, allowing the ingredients to lightly brown and begin to crisp slightly.
5.  In a large bowl, combine all cooked ingredients and cheese.  Stir to combine evenly.
6.  For each tortilla, fill with one heaping cup of the mixture and wrap.
7.  Cut in half, on the diagonal (for presentation, of course) and serve warm.
8.  Serve with avocado, hot sauce and sour cream.

Tip:  Burritos can be made ahead of time, and warmed in the oven just before serving.

TALK BACK: How did you ring in the new year?  Any new recipes?  Share in the comments!

xo, mh

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