These were so good. It was the kind of breakfast that you wanted to eat again for lunch. The combination of sweet butternut squash, crispy bacon, earthy kale, and spicy sauce was crazy delish.
These are super filling, and a definite change from your standard breakfast burrito. It would be easy to double the recipe and serve to a large group for breakfast or brunch. I would let everyone build their own…. but I would have to put in my two cents in on exactly how I thought they should be made.
Start with your warm tortilla, a good amount of the chipotle sauce, and a scoop of squash roasted with cumin, coriander, and a dash of cayenne.
Top that with some kale that was sautéed in the bacon pan and simple scrambled eggs. Then finish it off with crumbled crispy bacon and fresh green onions.
I’m telling you, these are darn good breakfast food.
The chipotle sauce is made with adobo sauce from a can of chipotles in adobo. That stuff is spicy so you don’t need much. You will have a lot leftover. Good news is that it freezes well, and it is a great ingredient to have on hand. Here are some ideas on how to use the leftover sauce.
Kale, Butternut Squash, and Bacon Breakfast Burritos with Spicy Chipotle Sauce
Lindsay at Perfecting the Pairing
· 1 butternut squash, peeled and cubed into ½ inch cubes
· 1 Tb olive oil
· 1 tsp kosher salt
· ½ tsp cumin
· ¼ tsp ground coriander
· 1 dash cayenne pepper
· ½ tsp pepper
· 8 oz sour cream
· 2 tsp adobo sauce (from a can of chipotles in adobo), more to taste
· ¼ cup chopped cilantro
· 6 pieces bacon
· 1 bunch of curly kale, cleaned, stems removed and torn
· 5 eggs
· 3 green onions, chopped
· 6 tortillas, fajita sized, warmed
Preheat the oven to 400 degrees F. Toss the butternut squash cubes in a large bowl with the olive oil, salt, cumin, coriander, cayenne, and pepper. Roast in the oven until browned and cooked through, 25-30 minutes.
While the squash is cooking prepare the chipotle sauce by whisking the sour cream, adobo sauce, and cilantro, set aside.
In a large skillet cook the bacon until crispy, remove to a paper towel to drain. Crumble, and set aside. Remove all but 3 teaspoons of bacon grease from the pan. Add the torn kale to the pan and sauté until it wilts, 3-5 minutes. Remove, and set aside. In a small bowl whisk the eggs with salt and pepper to taste. Pour into the pan and scramble until cooked through.
To prepare, top a tortilla with a scoop of squash, a spoonful of scrambled eggs, a dollop of chipotle sauce, crumbled bacon, green onions, then roll up.