*Raising Hand*
For those of you who didn’t raise your hand, excuse me while I
observe a moment of silence for you. For you are missing out on one of
life’s great…greatnesses.
Sonic is an Oklahoma-based drive-in (not drive-through) fast food
chain that’s starting to crop up all over the place…but that they’re an
Oklahoma entity is not why I’m knocking off one of their recipes this
morning. Sonic, aside from the fact that I help fund their bottom line
by buying their hamburgers for my family at least once a week, has no
idea who I am. The reason I’m knocking off one of their recipes this
morning is that, well, it happens to be one of my favorite Sonic
recipes. And for those of you who don’t have Sonic in your life, I’d like you to be able to experience it.
And for those of you who have a Sonic down the street…raise your hand if you’ve had a SuperSonic Breakfast Burrito.
They’re so darn good, aren’t they?
Here’s what you need:
Flour
tortillas, eggs, half-and-half (not shown), breakfast sausage, grated
cheddar (grate your own, pretty please), Roma tomatoes, onion, jarred
jalapenos, frozen tater tots, and salsa.
Begin
by throwing some frozen tots on a cookie sheet. Stick it in a
450-degree oven and bake ’em for a good 20-25 minutes. You can fry them,
too—they’ll be crisper that way—but the oven works just fine. 
Next, brown the sausage in a large skillet. Break it up as you go along so that it doesn’t wind up in large clumps.
Crack the eggs in a bowl…
Add some half and half, because it’s the right thing to do.
You want to do the right thing…don’t you?
Add salt and pepper, whip the eggs all together, then set them aside.
Next, dice up the onions. Lop off the top, then cut the onion in half from root to tip. Lay each half on its side.
Make vertical slices in the onion, then rotate the onion 90 degrees and slice downward to create a dice.
Slice up the tomatoes. Eat one. Repeat as needed.
In a clean skillet, melt a little butter over medium heat, then pour in the eggs.
Wait a few seconds, then begin pulling the eggs away from the edges of the skillet with a spoon.
Keep doing this slowly as the eggs cook.
You
can stir them around a little as you go. Just make sure the skillet
doesn’t get too hot. Brown scrambled eggs are a sacrilege!
This
is exactly where my father-in-law would stop, pour these onto a plate,
and eat them. Anything beyond this is overcooked in his world.
As for the rest of us, we need to keep cooking them till they’re no longer wet.
Perfect! Now remove the skillet from the heat and set aside.
Now you need the warm tortillas. Make sure they’re really, really warm so they’ll enclose all the ingredients and warm them up, too.
Lay
each warm tortilla on a square of aluminum foil. I buy those boxes of
ready-cut sheets, and they make my skirt fly up in a major way.
Well, as much as aluminum foil squares can make a person’s skirt fly up. Which I guess isn’t a whole lot. But still.
Sorry. Tangent.
Okay, here’s the order! Grated cheddar (and please, please grate your own). 
Eggs…
Sausage…
Tater Tots. Just place them strategically around so that each bite of the burrito will have some.
Chopped onions. Not too, too much. Just enough to add flavor and crunch!
Sliced jalapenos. I do about 5 or 6 slices, but feel free to bump it up if you can handle the heat.
Finally,
add three tomato slices across the top. I love how the tomatoes aren’t
diced, which would be, like, soooo totally cliche!
A masterpiece.
Now, fold both sides of the tortilla over to the center…
Then
wrap it tightly in the foil. Then just keep ’em warm until you’re ready
to hand them to ravenous humans! You can stick the wrapped burritos
into the oven for 5 to 10 minutes or so, just to get ’em nice and piping
hot.
If
you plan to serve them right away, just forgo the foil when you
assemble them. You might want to nuke ’em for a few seconds to make sure
they’re hot before rolling them up.
And serve ’em immediately with a dish of salsa.
You will absolutely love these!
Here’s the handy printable. Note that the TEXT SIZE for the printable
recipes should be fixed in the next couple of days. Sorry to make you
squint!
Love,
P-Dub
P-Dub
Recipe
SuperSonic Breakfast Burrito
- Prep Time:
- 10 Minutes
- Difficulty:
- Easy
- Cook Time:
- 25 Minutes
- Servings:
- 8 Servings
- 50 whole Frozen Tater Tots
- 8 whole Flour Tortillas, Fajita Size
- 1-1/2 cup Grated Cheddar Cheese
- 8 whole Eggs, Beaten
- 2 Tablespoons Half-and-half
- 1 pound Breakfast Sausage
- Salt And Pepper, to taste
- 1 whole Medium Onion, Chopped
- 1/2 cup Jarred Jalapeno Slices
- 3 whole Roma Tomatoes, Sliced
- Salsa, On The Side
- 1 Tablespoon Butter
Bake or fry tater tots according to package directions. Make sure
they're a little on the crisp side. Warm tortillas in the oven or
microwave; keep warm and soft.
Brown breakfast sausage in a large skillet, breaking it up as you go along.
Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they're in smaller pieces and no longer wet.
To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.
Serve with salsa on the side.
Brown breakfast sausage in a large skillet, breaking it up as you go along.
Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they're in smaller pieces and no longer wet.
To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.
Serve with salsa on the side.
