Breakfast Burritos with on the Griddle

Hey guys, welcome to Flat Top King. Hey, today, nothing special, nothing fancy, and in fact, I probably won't even show you anything, but I know one thing: We're making a

breakfast

burrito and it shouldn't blow your minds. Stay tuned as there are many different forms of this recipe or idea may arise. This is just my version, just my concoction, okay, chorizo, I love it, I love it, I love it, I love it, any

breakfast

meat will do, hell, even country ham will do, but. Today I'm going with the small Spanish Hispanic style, okay, I have pico, my name is guacamole, now let me tell you something, don't make fun of my pre-made things, wet avocados at the supermarket. store at 1.67 no each they were 250. 250 each yeah what the heck so we got this for two and a half dollars it's already premade so we eat it a lot so I know I like it okay, this is the deal someone commented a long time ago and i can't find the comment this is my hash brown casserole the reason it looks like this because that's how we froze it when we made it there is a recipe you can see the link in the video plug, it's basically the idea of ​​a Cracker Barrel style hash brown casserole and we made it like a little cupcake so I had some left over and this is the first time I've used it so in the description below I'll link to that video or at least the date of the video.

I don't even know when we made the video so this is the leftover video and we had it yesterday just to try this recipe, you couldn't even try it, it was frozen for x amount of months. I know it's been several months, so anyway, okay, chorizo, a little peppers and onions, some eggs, just a little grated cheese and I love my damn hot sauce, you can use salsa, but since we're going to Having the Pico and the guacamole, I thought a little hot sauce. I tried to find those big old makeup

burritos

, a big huge burrito, but all we got with these little Jokers

burritos

, okay, the wind is blowing at 743 miles an hour, so if it gets loud or nasty.

I'm not refilming, we're just going with everything, here we go, it's laced with butter, we don't need much, we start sautéing the peppers and onion. I already entered my chorizo, I split the casing, now I have used chorizo. in the past, actually, several times, but I found that the chorizo ​​itself becomes really like, uh, what would you call it, broken, grainy, not grainy, crumbly, yes, but like small, crumbly, almost like porridge, crumbly? Makes sense? I found this Johnsonville style. They stay in their shape, so if you cut them into small pieces or something, they seem to stay together instead of coming as a must-have style.

I want cheetah, let's cheat a little so we can't get this. bad boy it goes up a little bit, we're just looking to give a little bit of color and some tenderness to our vegetables, you don't really need to overcook them, you guys cook it until it's cooked however you want and for the sausages, unless we keep turning them. I'm going to finish by cutting them into small medallions. I'm just using my spatula. Go ahead and cut them into pieces moving everything around. I'm going to use that chorizo ​​fat here just as a good place to land these hash browns.

I want a little bit of color on them, I think that's very important what people ask me about, uh, I guess you know what we could do. We have a list of dishes called tepes and I made country fries, this will be a perfect side dish that you can prepare. these ahead of time freeze them man you can eat them however you want so I think we actually ate them with uh what we ate them with steak or country fried chicken one of the other ones. I'm just spreading them out trying to get a little color on them nothing important warm them up again uh here real quick you guys can comment below we have extra chorizo ​​and uh my wife said oh we should make ours her favorite she always orders nachos there's no one moment I've seen her, they're not good nachos, but I have the whole menu, whatever it is, I feel like I'm talking about that Mexican restaurant, yeah, I mean, I don't order the whole menu, but every time I go I try to get something different just to try, just one.

One of my favorite dishes is sacred chicken, so they like chicken breast. They'll take the chorizo, put it on top, pour the cheese sauce on top, serve it with a little salad, guacamole, uh, Pico sour cream and then. we'll have it with rice and beans, so if you want to do that, maybe a weird mix or something, comment below because we have a little bit left and I'll need to know pretty quickly. I need a chorizo ​​idea, good peppers and the onions are starting to have some char, that's just where I want to take them, they're not that soft, they're just mashed up, they still have some texture and I personally know the way I do it They make, my favorite Mexican restaurant.

I'm going to wait to have some Char in there, you see, that's what I'm looking for. I love it when they have some Char in there so I'm just gonna keep letting these bad boys go and then over here this is going to test your brother should have put some oil in but sorry I heated up the foreigner if you noticed account. I've mentioned it several times before, but just to summarize, my parents were around. I lost track of the flow of the flat top you sell. I got up from the flat top, well if you don't clean as you go and start scraping and moving things around when you put the eggs down, they're going to stick no matter how non-stick your eggs are. it will stick to honey, basically honey is just bits of food left on the bottom, it will definitely stick to proteins and sugars and things like you wouldn't believe but onions and peppers have tons of sugar and that's how they begin. caramelize, so when it's left over on the flat top, that's how the eggs stick, okay, so you probably didn't see that because we cut it in the video, but I already cleaned it up.

I already added my avocado oil so now I have a clean surface so now what we're going to do is even clean my spatula because once again I'm trying to create that flavor profile that's separate so I don't want the eggs have all the same flavors as everything else I will say this I will not say anything when I cook the eggs they are going to go super fast because I want them soft I don't want my overcooked eggs to get stuck in a burrito that will continue to smoke and overcook it so that my eggs look runny, they're not, I promise they'll sit here on the side while the other things are still cooking, so it'll happen pretty quickly, no salt or pepper because everything is already so seasoned I didn't want to overdo it, okay, ready, yes, a small pot of foreign butter one way, if you're ever worried about eggs, cook an extra egg if you always have to save them for the next day, but you definitely don't want to spread the eggs completely super thin like an omelet and Expect fluffy, light, moist eggs.

The flatter the eggs become, the drier they quickly become, which is why I added four eggs, not three for us and also for you. I can tell it's still super humid. I didn't overcook them, but they will continue to steam in this little thing here, so there are some nice weird brown bits left, oh yeah, we have a lot more color. See, that's what I was looking for. for the first time, that's perfect, okay, the flat top is removed, all our ingredients are ready. I'm going to bring them here real quick, heat them up and then I guess when I'm done with the residual heat I'm going to uh just put them back here real quick and toast them talking about a good way to clean your flat top look at all that weird taste so my idea first a little bit the potato chip casserole, okay, the potatoes are down, come back here a little bit of citrizo obviously you're going to add as much as you want, but be careful, now this can only hold a limited amount.

Our hash brown casserole already had cheese, so I'm not going to go overboard with the cheese, peppers and onions, oh look how. moisten them the eggs are something oh, they're underneath no, they're not um if you know me, you know, like a little bit of hot sauce, you want someone of yours, no, and then some of that freshness right there, okay, last trick, I'll show you, man. We've rolled a million wrappers, okay, you want to shape it into a V, okay, fold the wings, shape the V, if you have it straight, it may not work, so shape the V, lift the butt, Come on baby, tuck in the sides, that boy is too full. and so seal that edge, here we go, the old V, tuck in your sides, there let's see, look how tight that burrito is, look that way, when you lift it up, the ingredients don't fall out.

In the end, look, I showed you something today even when I said it wasn't going to be okay just a little warm, nothing important interrupted them, look what we have, oh yeah, okay guys, there you go, hey, super simple, super easy, maybe I did. teach them a thing or two about how to fold that burrito. I already know what it tastes like. I know it tastes incredibly delicious with that hash brown casserole. There you have it guys, something easy and full of flavor. Minimal effort. Thanks for watching, don't forget to press. subscribe button don't forget to comment below hit that notification button share it with your friends peace