breakfast burrito chronicles

The quest with Headliners (my work’s cafeteria in the Tribune Tower) and their elusive breakfast burrito:

8/18: MONDAY

the first email to Headliners:

I haven’t seen the breakfast burritos in awhile. Do they make regular appearances? All I ever seem to see are those egg croissant things. The breakfast burrito is far superior. If you put the breakfast burrito and the egg croissant in steel cage death match, the breakfast burrito would come out reigning supreme. When will we be able to see the breakfast burrito make its next appearance. The fans are clamoring for it to come back.





the second email to Headliners:

On Monday I requested the appearance of the breakfast burrito, and what happens on Tuesday?… The breakfast burrito makes its grand comeback gracing the foodbar of Tribune Tower’s Headliners! I am so honored and happy to have given a request and seen it fulfilled. However, today I saw the french toast in its place. The question on everyone’s minds is: when will the breakfast burrito be making its next appearance? The breakfast burrito club will surely be attending.

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Tom Saaristo
20 years ago

HA! You’re right about the Croissant and the Burrito in the Deathmatch, but in the Tastematch, the Croissant rules! If you want a Breakfast Burrito, have them make you one! ;^”>

Tom Saaristo
20 years ago

I don’t have a Breakfast Burrito on my site, but I’m more than happy to create a recipe for you ;^”>

Tom Saaristo
20 years ago

Matt s Breakfast Burrito Taking a cue from an authentic Mexican burrito, this breakfast version uses Chorizo, a spicy Mexican sausage, and wonderful melty-Chihuahua cheese. You could substitute your favorite breakfast sausage and Colby or Jack cheese if you d like. Ingredients 6 ounces Chorizo sausage, casing removed 1 3/4 cups refried black beans 1 Tablespoon unsalted butter 8 whole eggs, lightly beaten 8 [10-inch”> flour tortillas, warmed until soft 3/4 cup shredded Chihuahua cheese 1 medium ripe tomato, chopped 1/4 yellow bell pepper, chopped Favorite salsa, for garnish Sprig of cilantro or flat-leaf parsley Method Cook the Chorizo in large skillet over medium-high heat, stirring to break into pieces, 4 to 5 minutes or until no longer pink; drain. Stir in beans; heat through, 3 to 4 minutes. Set aside and keep warm. Melt butter in medium skillet over medium heat. Add eggs; cook, stirring constantly, 3 to 4 minutes or until eggs reach desired consistency. Divide the Chorizo mixture, eggs, cheese, tomato and bell pepper among the 8 tortillas, putting the filling down the middle; fold into burrito. How? Fold the bottom edge up towards the middle, 1/4 of the way. Fold the sides in to meet in the middle. Fold the bottom up the rest of the way. Plate seam-side down. Garnish with salsa and herb sprig. Makes 8 Burritos Takes 15 Minutes

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