Breakfast Burritos

June is going to be a busy month for our family.  Just looking at the calendar makes me tired.  So, as I was putting together this week’s menu, I decided it would probably be a good idea to restock the freezer as well…

I remember my mom cooking a month’s worth of meals in one day!  I haven’t gone to that extreme quite yet.  Although, I have considered it.  Usually, I just try to double (or triple) favorite recipes as I make them, and I freeze the extras to have on hand for busy days, or if a friend needs a meal.

That being said, there are a few items that I do make specifically for the freezer.  Breakfast burritos are one of those items.  I originally got this idea from Dell, and have tweaked it a little bit to fit our tastes, and it has become a family favorite, and a staple in our freezer.

They make a quick and easy breakfast on busy mornings, with little prep work (well, on the day of serving).  They are great as a sit-down meal, but because they are pretty self-contained, they can also be eaten on the run if necessary.  And, they are just as quick as most of the pre-made items you might find in the frozen foods aisle at your grocery store, but because you control what, and how much is going into them, I personally think that they are healthier…and they taste much better!

I usually make just a basic sausage, egg, and cheese version, and “dress it up” later.  But, you can easily adapt them to fit your family’s preferences.  A few examples: use chorizo or chopped, cooked bacon in place of the sausage; add breakfast potatoes for extra heartiness, or if you would rather avoid the meat all together; you could also add in salsa, or chopped veggies (onion, bell peppers, etc.).

Here is the basic recipe, but play around with it, and make it your own!

Breakfast Burritos (for the freezer)

Makes approx. 24 burritos
(I usually make a double or triple batch to keep us well-stocked!)

Ingredients:

24 soft taco-size flour tortillas (I usually use whole wheat, but any variety will work…you could even use the fun “wraps.”)

1 pound bulk breakfast sausage (I usually buy the 3-pound chub at Costco.)

12 eggs

1-2 tablespoons butter (if needed – for cooking eggs)

1-2 cups shredded cheese  (I like using sharp cheddar, but you could use Monterey Jack, pepper jack, or a combination, or just use whatever you happen to have on hand.)

Optional Ingredients:

1/3 cup salsa

½ cup diced onion and/or bell pepper (use more or less, depending on your preference)

2 cups breakfast potatoes

Directions:

Brown the sausage in large skillet and remove it to a big bowl. (Leave the drippings in the pan, and use it to cook the eggs.)

Beat eggs (or get a cute little helper to do it for you!):

Cook eggs, stirring frequently, until scrambled and set.  (If you are using salsa, add it to the skillet with the eggs, and scramble together.)

Dump the scrambled eggs into the bowl with the sausage, and gently mix together.

Warm tortillas as directed on the package.  (This makes it easier to roll the burrito neatly, without the tortilla cracking.)

 Place about 1/4 cup egg and sausage mixture on each tortilla sprinkle with cheese.

 Roll up burrito, making sure to tuck in both ends.

To Freeze:

Wrap each burrito, individually, in foil.  Place in freezer.  (I store them in gallon-size Ziploc bags, with the date, and thawing/cooking instructions written on the front.)

To Serve:

Conventional Oven:
Thaw burrito(s) overnight in fridge.
In the morning, bake burritos at 375°, still wrapped in foil, for 20-25 minutes (or until heated through).

Microwave:
No need to thaw!
Important – remove the foil before microwaving!! (Or, instead of using foil, wrap burrito in a paper towel or parchment paper before freezing.)
Heat (frozen) burrito, on high, for 1-3 minutes, or until it is heated through.

Serve with salsa, sour cream, and/or taco sauce…or whatever condiments you like.