Whippin' Up The PERFECT Breakfast Burrito | Tasty Tailgating Ep. 6 - video Dailymotion

Barstool Sports

Donny Enriquez | Tasty Tailgating

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00:00Guys welcome back to Tasty Tailgating presented by Pepsi. Today we're making the ultimate game day

00:05breakfast burrito. Let's get cooking.

00:17All right guys sometimes game day start a little early, you miss breakfast, you run into brunch,

00:21you run into the game, but you forgot to eat. So this breakfast burrito is the perfect thing to

00:24grab on the go. Pretty simple all we're going to need. Tortilla obviously. I have some frozen

00:29hash browns. You can find these at any supermarket. We're just going to put them in some oil, fry them

00:33up. Then we're going to make a quick pesto. This is optional. You can get your own pesto. I have

00:37some peppers, some eggs, and some bacon here that I've diced up and just rendered out. But that's

00:42pretty much it. To get started we're going to get these peppers cooking off in the pan. You go like

00:47medium high heat and this is a key. We're going to save some of that fat that came off the bacon.

00:52We're going to put a little bit in there. We're going to cook our eggs in this and we're going to

00:55cook our peppers or saute the peppers in there. That's going to be delicious. I just had some

00:59leftover green peppers, orange pepper. That's all going to go in. You can use whatever you want or

01:03you can skip this. You just want to do regular scrambled eggs. Skip this step, but those are

01:07going to go in the pan first. Perfect. Okay now let's make our pesto. Very easy. We have pine nuts,

01:13we have garlic, we have basil, a small of oil, two cloves of garlic. Just take the ends off.

01:20Okay and then to a food processor we're going to add that garlic. We're going to add our pine nuts,

01:26fourth cup, half a cup, some olive oil,

01:32all that basil, and that's really how easy it is. We're just going to blend this up and there you go.

01:40I'm going to throw a little bit more basil in there.

01:43And this is why you don't want to salt it yet. We're going to add the cheese and then we're

01:48going to salt it after because parmesan cheese is very salty so you're not going to need as

01:52much. So put this in first. We'll try it and we'll adjust accordingly.

02:02Look at that. Perfect pesto right there. Let's give that a try.

02:09Nice. So now we add salt. We have some mayonnaise going in,

02:12a couple roasted red peppers. Those can go right in. And then I like a spicy sauce especially with

02:18any breakfast burrito. So I have a can of chipotle peppers that I opened for something I made last

02:23week and these keep for a little bit so I want to make sure I use the rest of these.

02:26And now these are spicy and smoky so these are all going to go in. So it's going to have a little

02:30bit of a kick. If you don't want the kick in there just do the roasted red peppers.

02:33Look at that color. Beautiful. Looks perfect. And then just like that we have our sauce. There we

02:40go. Give that a try. Perfect. That's what we want. Okay. Set this aside. Let's get back to cooking.

02:48I'm going to go to like a medium heat. I'm going to add about a tablespoon of butter. With eggs

02:53you always want a good amount of butter. That's going to go in. And while those are going I'm

02:57going to take our frozen tomatoes and I'm going to cut them in half. And then I'm going to add

03:02I'm going to take our frozen hash browns. Drop these in hot oil.

03:05Let these start to go. Those will fry up nice. Just whisk these up.

03:14Pour these right over the peppers.

03:18And these were just not going to take long to cook. We really don't want to overcook these

03:21eggs. It's basically like you're making like a soft scrambled egg. You don't have to go that

03:25low and slow but we want low medium low heat and just keep stirring it. Once we build this burrito

03:30we're going to cook it again to seal it all in and melt the cheese in there. So if you overcook

03:34the eggs now they're still going to keep cooking. Eggs cook at a very low temperature and even off

03:38the heat they'll continue cooking. So we really just want to take these to basically done and

03:42they'll finish cooking when we wrap that burrito. I'm just going to take the pan off the heat.

03:46Those will continue to cook even though they're not on the temp. I'm going to salt these.

03:52And then I'm actually going to take all that bacon we cooked now.

03:56Just drain off any of the grease and we're going to fold these bacon bits

04:00right into the eggs and we'll save some for the topping.

04:04Those are nice and crispy there. That's some good texture in there. Hash browns are done.

04:10Just to drain off any of the excess grease. A little bit of salt of course. Okay I'm just

04:16going to use the residual heat from this just to warm that tortilla up a little bit here. Okay

04:21once that tortilla is warm and pliable we can start. So base layer good old American cheese

04:27here. And we're going to start towards the back end because we're going to wrap it. So if you

04:31start in the center you're going to have to shift everything back. So start towards the rear of any

04:35any kind of burrito. There we go. Hash browns. Going with some of that pesto.

04:45Eggs.

04:48Now this is where you run into trouble. You don't want to over stuff a burrito. It's easiest thing

04:51to do is you look at you go I could probably use a little bit more and then you go to wrap it and

04:55then you're out of luck. So just you got to find that balance. This is looking perfect right here.

05:14Look at that. Now we're talking. Now we're looking good here. Finish with just a little

05:17bit of cheddar cheese on top. Now we're not going to go crazy but just so both sides can

05:21have a little bit of cheese that melts. There we go. That's perfect right there.

05:26Just fold the sides in until you hit that. Those hash browns are a good guy. Don't rip it.

05:33And then keep the tuck.

05:34Just like that. They're set. Now we toast it off and then we're done. Pan medium high heat.

05:47Once that's hot we'll go and just put that sealed side down first and just you don't even need it.

05:52You can put some butter on if you want some light oil. You don't really need it. Give that a flip.

05:57Okay we have a perfect seal now. That cheese is melted. Let's give the other side a little bit

06:01of a kiss. All right look at that. We have a perfect toast now on both sides. I'm going to

06:06give this a perfect slice at like a 45 degree angle. It's a pretty nice looking burrito. I

06:16don't know about you guys but that looks pretty good. That is a nice way to start your game day.

06:20I'll tell you what it's not going to fall apart but just to make sure you can stick a nice little

06:24toothpick in there. We have our, god that's just it has a good weight to it. That's how you know

06:31it's going to be a good day and a good burrito. Got our slices in there. We'll do it with a side

06:36of that aioli because why not? You can never get enough of the sauce. And there you go. That is

06:40the perfect game day burrito. There's only one thing left to do and that's taste it. And remember

06:45every crave worthy bite tastes better with pepsi. I have a pepsi zero sugar here. My favorite. All

06:49right enough talking here we go. I'm going to give it a dunk.

07:01That's incredible.

07:06Wow that's good. Guys that's going to do it for this episode of Taste the

07:08Tailgating. We'll see you next time. I'm Donnie. Peace.

Whippin' Up The PERFECT Breakfast Burrito | Tasty Tailgating Ep. 6

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