Chesapeake Breakfast Burrito
Chesapeake Breakfast Burrito- This wrap is loaded with all the best parts of breakfast that have been dusted with all the Old Bay.
August 24, 2024 by Nicole Collins
Today, we’re making Chesapeake Breakfast Burritos!
Today’s recipe was one of those happy accidents. But to give you a little peek into the way my brain processes new recipes, let me tell you how we got here.
I have a friend on TikTok that always playfully bashes Old Bay because she prefers a local Chesapeake spice blend. And I always comment about my offense to her Old Bay shade. So, I was thinking about what Old Bay recipe I could make in rebuttal to her most recent video, and I ended up simply making some crab cakes.
Meanwhile, I’d been really wanting to try a breakfast burrito from this place about 25 mins away from me that only sells them on Saturday mornings. So, I was really craving a breakfast burrito, looked through my fridge to see what I could toss together instead of taking a mini road trip, eyed up the crab cakes, and here we are. A breakfast burrito twist that celebrates all the Chesapeake vibes!
Now I’m infamous for stuffing a tortilla wrap with way more than it can handle, so I’ve never really been a good burrito roller. And I knew how much I wanted to load into this burrito, so I started with a proper burrito sized tortilla. Then for our schmear, I spread a nice layer of jalapeno cream cheese all over the surface of the tortilla.
For our protein, we’re going to make a super basic scrambled egg. Egg, milk, dried minced onion, and a little salt and pepper is all we need before we cook the egg in a little olive oil until it’s just set. We’re also going to toss a mini Maryland crab cake into this burrito. We’re making my standard crab cake recipe that uses lemon and parsley and dijon and saltines (among other things), and we’re making small little baby crab cakes that we’ll broil til perfection, and break up to go right into our burrito. Now, you could certainly save yourself some time and effort and simply toss some crab meat in a little Old Bay then use that in the burrito. It’ll get the job done. But this wrap really benefits from some of those extra flavors that we get from the crab cake, so I really recommend taking the extra time to make them.
In my opinion, you can’t have a good breakfast burrito without a potato element. So for this burrito, we’re going to bake up some frozen crinkle cut fries, and toss them in a little Old Bay as soon as they come out of the oven. This is such an easy way to incorporate a perfect potato bite with zero effort.
Finally, we need to add some freshness to this burrito. So, we’re going to layer in some fresh corn kernels, some creamy avocado slices, and a drizzle of your favorite prepared salsa. From there, we’ll do our best to wrap it all up into a pretty little burrito package. And then to really up the ante, we’ll toast the burrito in a skillet with some olive oil until it’s nice and golden on all sides. Toasting the burrito adds some necessary texture in the form of a nice, light crunch.
When it’s time to dig in, get ready for your tastebuds to do a happy dance. You get all the best parts of a traditional breakfast burrito married with all the best flavors of East Coast living. It’s savory and hearty with fresh bursts of summer produce to brighten things up. I’ve forgotten all about the far away brekkie burrito after this one. It’s so darn delish!
Ok, everyone! We’re gonna sit real still and pretend that summer is not almost over. So if you’re ready to transition to fall recipes, that’s not happening anytime soon. #sorrynotsorry !
I hope you guys love this one. And, let’s eat!
Chesapeake Breakfast Burrito
Serves: 4 Print
Ingredients:
For the Maryland Crab Cakes:
½ lb (8 oz) lump crab meat, picked through for shells
2 tbsp mayonnaise
1 tsp dried parsley
1 tsp Old Bay seasoning
1 tsp dijon mustard
1 tsp worcestershire sauce
¾ tsp lemon juice
1 egg
6 saltine crackers, crushed to crumbs
cooking spray
For the Scrambled Eggs:
½ tbsp unsalted butter
4 eggs
½ tbsp milk or heavy cream
½ tsp dried minced onion
¼ tsp salt
1/8 tsp pepper
For the Burrito:
4 burrito sized flour tortillas
¼ cup jalapeno cream cheese
¼ cup shredded cheddar cheese
32 frozen crinkle fries
½ tsp Old Bay seasoning
1 ear corn on the cob, cooked and kernels removed (or ¼ cup corn kernels)
1 avocado, peeled, pitted, and sliced
¼ prepared salsa
Olive oil, for drizzling
Directions:
Make the Crab Cakes: Preheat the oven to broil. Arrange the top oven rack 6 inches from the heating unit. Line a baking sheet with aluminum foil, and spray it with cooking spray.
To a mixing bowl, add mayonnaise, parsley, 1 tsp Old Bay, dijon, worcestershire, and lemon juice. Beat the egg very well with a fork until completely broken down, measure out 1 ½ tbsp of beaten egg, and add to the bowl. Discard remaining egg. Mix well until fully combined. Add crab and crushed crackers. Mix very gently until everything is just combined.
Divide the mix into 4. Then one portion at a time, use your hands to very gently form crab mix into a mound. Do not pack the mix tightly, just enough to keep the crab cake together. Place crab cake on prepared baking sheet. Repeat with remaining crab mix. Broil crab cakes for 9-11 minutes until the outside of the crab cakes are golden brown. Use your hands to gently press the crab cakes down just a little to flatten out the tops. Set aside.
Reduce the oven heat, and bake crinkle fries according to package directions. As soon as fries come out of the oven, transfer them to a bowl, and toss with Old Bay until coated. Set aside.
Meanwhile, scramble the eggs: Add eggs, milk, dried minced onion, salt, and tsp pepper to a mixing bowl. Whisk well to break up the egg. Heat butter in a medium skillet over medium heat. When the butter starts to foam, add egg mixture. Use a spatula to constantly move the eggs around the pan until they start to set, pushing the eggs in towards the center from the sides. Once the eggs look mostly set and not runny, remove from heat.
Assemble the burrito: For each burrito, spread 1 tbsp cream cheese over the surface of the tortilla, leaving a ½ inch border. In the center of the tortilla, layer in ¼ of the eggs, 1 tbsp shredded cheese, 8 crinkle fries, 1 crab cake, 1 tbsp corn kernels, ¼ of the avocado slices, and 1 tbsp salsa. Fold the bottom of the tortilla over the filling and pull back slightly to compact, fold in the sides of the tortilla, and continue rolling to close the tortilla. Repeat with remaining ingredients.
Wipe down the skillet used for the eggs, and add a drizzle of olive oil. Heat the skillet over medium high heat. Place the burritos in the skillet, seam side down, and toast for 2-3 minutes per side until golden. Repeat with remaining batches, as necessary. To serve, cut the burrito in half, and enjoy!
Recipe notes:
*I like to roast corn on the cob in the oven to cook it. While still in the husk, place the corn on a baking sheet. Roast at 350 degrees for 30 mins. Allow to cool, then the husk can be peeled right off.
*To save time, you can certainly air fry the French fries instead of waiting for the oven. That’s what I do. Just follow the package directions for cooking.
*Make sure you use original saltine crackers and not the unsalted variety. We need that extra little bit of salt in our crab cake.
*Definitely get fresh crab meat, if you can, as opposed to the stuff you buy in a can. The quality and taste is substantially different. To make this a traditional Maryland crab cake, use blue crab.
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