Happy Belly Eatery Recipe
Located at Makahiapo(Campus Great Lawn)
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Ingredients
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Breakfast Burrito Station
Optional Sides & Garnish
Method
Breakfast Burrito Station
- 1
Prep
Crack the eggs into a medium bowl, add the milk, salt, and pepper. Whisk until combined and slightly frothy. Place shredded cheddar, diced tomatoes, diced onion, chopped cilantro, sour cream, salsa and hot sauce into separate small bowls for assembly. Warm the tortillas by wrapping them in foil and placing in a 300°F (150°C) oven for 8–10 minutes or briefly microwaving wrapped in a damp paper towel for 20–30 seconds.
- 2
Cook sausage
If your breakfast sausage is not already cooked, heat a large skillet over medium heat. Add 1 tablespoon oil (or butter) and the sausage. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Transfer to a plate lined with paper towel to drain.
- 3
Scramble eggs
Reduce heat to medium-low and return the skillet to the stove. Add 1 tablespoon butter and let melt. Pour in the egg mixture and let sit undisturbed 10–15 seconds. Using a spatula, gently pull eggs from edges to center, forming soft curds. Continue until eggs are softly set but still moist, about 2–3 minutes. Remove from heat (the residual heat will finish cooking).
- 4
Assemble burritos
Lay a warm tortilla flat. In the center of each, layer about 1/3 cup scrambled eggs, 1/4 cup cooked sausage, 1/3 cup shredded cheddar, 2 tablespoons diced tomatoes, 1 tablespoon diced onion, and 1 teaspoon chopped cilantro. Add 1 tablespoon sour cream and 1 tablespoon salsa. Drizzle with a few drops of hot sauce if desired. Fold sides in, then roll tightly to form a burrito. Repeat for all tortillas.
- 5
Finish
Optional: Heat a dry skillet or griddle over medium-high and place burritos seam-side down for 1–2 minutes per side to seal and create a light crust. Serve immediately with lime wedges, sliced avocado, and hash browns on the side. Sprinkle chili flakes over sour cream or eggs if extra heat is desired.
Optional Sides & Garnish
- 6
Bake or pan-fry hash brown patties according to package instructions until golden and crispy, about 10–12 minutes in a 425°F (220°C) oven or 6–8 minutes per side in a skillet over medium heat with 1 tablespoon oil. Slice avocado just before serving and squeeze a little lime over it to prevent browning. Serve lime wedges on the side.