COOKING with CANNABIS
Spring Break Breakfast Burritos by Chef Dana Cunningham
I hope everyone is ready for a great spring . I am so excited because the sun will stay shining later in the day , and my chickens will lay more eggs with the longer days . Plus , warmer weather is coming . I have been getting our seasonal plants ready since January , and now , the fruits of spring have arrived . Our greenhouse helps us produce fruits earlier than just having them outside . It ’ s so nice to pick fruits and vegetables right from the plants and make breakfast immediately . That is as fresh as it gets . I encourage everyone to try to grow something this year .
Whether it ’ s herbs in the kitchen or a tomato plant on your balcony , everyone deserves the chance to have fresh-grown vegetables and herbs . If you can , raise some chickens . Chickens are especially great because they can produce eggs for you all year , and when eggs are farm-fresh , they are high in omega-3s . Omega-3s are essential fatty acids that our body cannot produce on its own , so we must consume them . ( If you can ’ t find eggs at the store , maybe a local farmers market will have some farm-fresh eggs .)
I am excited because March means “ Spring Break .” I always take time off to get a nice reset for my mind , body , and spirit . During my Spring Break , I like to make big meals and then have leftovers so we can just heat up food whenever we want . I make things like this month ’ s recipe for super awesome breakfast burritos . They can be made ahead of time and even frozen if you wish to heat them later . I wouldn ’ t freeze the salsa ; it might taste a little funky if you do . You can use any kind of protein you want in these breakfast burritos . I always go with bacon ; it ’ s my favorite , but you can use breakfast sausage , ham , chicken , whatever you have on hand , or whatever is your favorite . Sauces are also versatile . You can use any kind of sauce you prefer in these . If you like spicy , get a spicy Sriracha sauce . If you like sweets , get a sweet onion vinaigrette , or go with Ranch . The type of wrap you use is also up to you . You can use a gluten-free wrap , which I find doesn ’ t roll up very easily , so be careful with those . There are low-carb wraps that are great , and they are stretchy . They have more give , so it ’ s easier to roll burritos . You could use the spinach wraps , or you could use the sun-dried tomato wraps — get creative with it , and if you don ’ t eat gluten at all , you can use egg wraps , which I love . They ’ re a perfect choice for those of us who choose not to eat gluten or choose to be gluten-light . So , let ’ s get to work and build some Spring Break Breakfast Burritos .
Ingredients
1 dozen eggs 2 tablespoons of infused butter 1 green pepper , diced 1 red pepper , diced
2 small yellow onions , diced 1 bag of shredded Colby Jack or your favorite shredded cheese 1 pound of bacon or protein of your choice 1 pack of wraps ; your choice 4 cloves of garlic , minced 4 heirloom tomatoes , diced 1 jalapeno , diced 1 bunch of cilantro , chopped 2 limes , juiced Salt and pepper
The Method
1 . Crack the eggs into a bowl and whisk until fluffy . 2 . Place a skillet over medium heat and add the infused butter to melt . 3 . Add the diced peppers , 1 diced onion , 1 clove of garlic , and sweat . 4 . Once the veggies are soft , transfer them to a bowl . 5 . Add 2 tablespoons of regular butter and cook the eggs , scrambled , stirring often with a scraper . 6 . When the eggs are done , transfer them to a bowl . 7 . Cook your preferred protein . I always cook my bacon in the oven , laying it flat on a sheet pan at 375 degrees . It takes about 15-20 minutes .
While your protein is cooking , mix together the salsa . In a medium bowl , place the diced tomatoes , the rest of the garlic , the rest of the onion , the jalapeno , lime juice , and salt and pepper to taste . Mix well and let sit to marinate the flavors together .
Once the protein is done , you can build your burritos ! The tortillas mold better when they are warm . I usually microwave them for 10 seconds or so . Place the cheese , veggie mix , egg , protein , and sauce of your choice inside . Fold in each side of the tortilla and then roll it tightly closed . Dip in the homemade salsa and enjoy !
I wish everyone a great spring , more sun , longer days , and warm weather to enjoy your Spring Break Breakfast Burritos .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .
36 March 2025